Kakka Rotti | Kunji Pathal
Ingredients
For the gravy :
- 250 g Chicken
- 4 nos. Green chilly
- 2 nos. Onion
- 1 no. Tomato
- 1 tbsp Ginger garlic paste
- 1 tsp Chilly powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- Coriander leaves chopped
- 2 tbsp Oil
- Salt as required
- Water as required
For the coconut paste:
- 1 cup coconut grated
- Few curry leaves
- 1/2 tsp Fennel seeds
- 2 tbsp Oil
For the dumplings:
- 2 cups Rice flour
- Salt as required
- Water as required
- 10 nos. Shallots
- 1/2 cup Grated coconut
- 1/4 tsp Fennel seeds
Instructions
- Mix rice flour with salt and water as required to make a thick and smooth dough.(just like we prepare for pathiri, kozhukkatta etc). Grind coarsely shallots, grated coconut and fennel seeds. Mix well with the rice dough.
- Oil the palms of your hand. Pinch a small ball of 1 cm diameter from the rice mixture. Make a light depression with your finger in the centre.
- Steam the balls for 30-35 minutes. Remove and cool.
- Heat oil in a pan and add onion. Saute well until the onion starts to turn a light brown. Add the tomato slices along with the ginger, garlic and green chilly.
- To this, add the coriander powder, chilli powder, garam masala powder and turmeric powder. Saute for few seconds to remove the raw smell and add the chicken along with 1/2 cups of water. Allow to cook for 20-25 minutes in medium flame.
- Meanwhile In a work, heat 1 tbsp oil and add grated coconut, curry leaves, shallots and fennel seeds. Stir well and roast till the coconut is brown. Remove and cool. Grind to a fine paste using a little water.Add the blended coconut to the chicken curry. Adjust salt. Allow it to boil.
- Mix the curry with previously steamed dumplings. Mix well. Allow the gravy to get dry.
- The delicious Kakka Roti is ready to be served
Tried this recipe?Let us know how it was!