Chicken Ney Orotti or Fried Chicken Rice Roti (Gluten Free)

Why does frying make everything so delicious???

I had already posted the recipe for making Orotti or rice roti, one of the famous rotis in Malabar cuisine. This is very popular in my family as well. Orotti along with chicken/mutton or fish curry tastes extremely delicious. There is another variation of orortti which is called Ney orotti or Fried orotti in which the orotti is fried rather than just cooking it. While making fried orotti, the rice dough is seasoned with some spices which makes it flavorful and delicious. Ney orotti is yet another famous dish in my dad’s family. I still remember the first time I had this at my aunt’s house when I was a kid, I loved it so much that I was seen eating quite a lot which surprised my mom.

The other day while making fried orotti, I made a twist by adding chicken while making the rice dough. Rolled the dough into small patties and fried it. I have no words to express how delicious these fried chicken orotti tasted. I have to tell you that frying makes these crispy and flavorful. However, if you are too concerned about frying you could even cook it just like regular rotis. I have to tell you that it wouldn’t be that tasty as fried ones though.

Fried Chicken Orotti or Rice Roti

Makes: 16 no’s

Ingredients

For cooking chicken

  • Chicken breast, boneless, cubed- 1
  • Chili powder- 3/4 tsp
  • Turmeric powder- 1/8 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1 tsp
  • Garam masala- 1/2 tsp
  • Salt- to taste

For making chicken masala

  • Oil- 1 tbsp
  • Onion, chopped small- 1
  • Ginger-Garlic paste- 1 tsp
  • Curry leaves (optional)- 1 sprig

For making rice dough

  • Rice flour-  2 1/2 cups
  • Water- 2 cups
  • Cumin seeds- 1 tsp
  • Coconut, grated- 1 cup
  • Garam masala- 1/2 tsp
  • Cooked chicken masala- 1 1/2 cups
  • Salt- little
  • Oil- enough for frying

Instruction

  • Marinate the chicken with the above mentioned ingredients ‘for cooking chicken’, keep aside for 15 minutes.
  • Cook the chicken covered in a saucepan till the chicken has cooked well.
  • Using a fork, gently shred the chicken and keep aside.
  • Place a wok over medium heat, add oil.
  • Add chopped onion to it, add little salt and saute for a few minutes.
  • Add ginger-garlic paste and curry leaves, saute.
  • Cook till the onion has turned translucent.
  • Add the shredded cooked chicken and combine well.
  • Cook for a few minutes, remove from the stove.

For making rice dough:

  1. In a large saucepan, heat the water.
  2. Add coconut, cumin seeds, garam masala, 1 1/2 cups of the prepared cooked chicken and little salt to the water, let it come to a boil.
  3. Lower the heat and slowly add the rice flour and combine it using the back of a wooden spoon.
  4. Remove the pan from the heat and transfer the rice dough on a large baking sheet or platter.
  5. Let it cool down a bit.
  6. Knead the dough when it is still warm until it has well incorporated.
  7. The dough should be soft and not too sticky, it it’s too sticky add some more rice flour.
  8. Make medium balls out of the rice dough.
  9. Grease the hands with little oil and flatten each balls between the palm of your hands into patties, it should’t be too thick.
  10. If you have a tortilla maker or poori maker, you could fatten the dough in that.
  11. Heat a frying pan and add enough oil for frying.
  12. Fry the patties in oil till both sides have turned golden brown in color.
  13. Transfer to a paper towel.
  14. Serve warm by itself or along with chicken curry.

Not Fried Chicken Orortti:

  1. If you don’t want to fry it, you could cook the patties on a pan just like you make orottis or chapatis.
  2. Place a cast iron skillet or non-stick skillet over medium heat, let it turn hot, grease the pan with little oil.
  3. Place the patties on the pan and cook over low heat till both sides turns golden brown in color.
  4. Make sure that the inside has cooked well, don’t cook at high heat.

Tips:

  • For making vegetarian version: Season the water for making the dough with grated coconut, cumin seeds, garam masala, fennel powder, coriander powder, small onions and salt. Add the rice flour, knead it, make into patties and fry it.

 

Chicken Ney Orotti or Fried Chicken Rice Roti (Gluten Free)
Author: 
Recipe type: Appetiser
Cuisine: Indian
Serves: 16 no's
 
Ingredients
For cooking chicken
  • Chicken breast, boneless, cubed- 1
  • Chili powder- ¾ tsp
  • Turmeric powder- ⅛ tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1 tsp
  • Garam masala- ½ tsp
  • Salt- to taste
For making chicken masala
  • Oil- 1 tbsp
  • Onion, chopped small- 1, large
  • Ginger-Garlic paste- 1 tsp
  • Curry leaves (optional)- 1 sprig
For making rice dough
  • Rice flour- 2½ cups
  • Water- 2 cups
  • Cumin seeds- 1 tsp
  • Coconut, grated- 1 cup
  • Garam masala- ½ tsp
  • Cooked chicken masala- 1½ cups
  • Salt- little
  • Oil- enough for frying
Instructions
  1. Marinate the chicken with the above mentioned ingredients 'for cooking chicken', keep aside for 15 minutes.
  2. Cook the chicken covered in a saucepan till the chicken has cooked well.
  3. Using a fork, gently shred the chicken and keep aside.
  4. Place a wok over medium heat, add oil.
  5. Add chopped onion to it, add little salt and saute for a few minutes.
  6. Add ginger-garlic paste and curry leaves, saute.
  7. Cook till the onion has turned translucent.
  8. Add the shredded cooked chicken and combine well.
  9. Cook for a few minutes, remove from the stove.
For making rice dough
  1. In a large saucepan, heat the water.
  2. Add coconut, cumin seeds, garam masala, 1½ cups of the prepared cooked chicken and little salt to the water, let it come to a boil.
  3. Lower the heat and slowly add the rice flour and combine it using the back of a wooden spoon.
  4. Remove the pan from the heat and transfer the rice dough on a large baking sheet or platter.
  5. Let it cool down a bit.
  6. Knead the dough when it is still warm until it has well incorporated.
  7. The dough should be soft and not too sticky, it it's too sticky add some more rice flour.
  8. Make medium balls out of the rice dough.
  9. Grease the hands with little oil and flatten each balls between the palm of your hands into patties, it should't be too thick.
  10. If you have a tortilla maker or poori maker, you could fatten the dough in that.
  11. Heat a frying pan and add enough oil for frying.
  12. Fry the patties in oil till both sides have turned golden brown in color.
  13. Transfer to a paper towel.
  14. Serve warm by itself or along with chicken curry.
Not Fried Chicken Orortti:
  1. If you don't want to fry it, you could cook the patties on a pan just like you make orottis or chapatis.
  2. Place a cast iron skillet or non-stick skillet over medium heat, let it turn hot, grease the pan with little oil.
  3. Place the patties on the pan and cook over low heat till both sides turns golden brown in color.
  4. Make sure that the inside has cooked well, don't cook at high heat.
Notes
•For making vegetarian version: Season the water for making the dough with grated coconut, cumin seeds, garam masala, fennel powder, coriander powder, small onions and salt. Add the rice flour, knead it, make into patties and fry it.

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