Chicken Ney Orotti or Fried Chicken Rice Roti (Gluten Free)
 
 
Author:
Recipe type: Appetiser
Cuisine: Indian
Serves: 16
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- 1 tsp
For making chicken masala
  • Oil- 1 tbsp
  • Onion, chopped small- 1, large
  • Ginger-Garlic paste- 1 tsp
  • Curry leaves (optional)- 1 sprig
  • Salt- ¾ tsp
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- 1 tsp
  • Oil- enough for frying
Instructions
  1. To a bowl, add chicken along with the above-mentioned ingredients 'for cooking chicken', let marinate for 15 minutes.
  2. Add the marinated chicken to a large saucepan, Place over medium heat, close with the lid & cook till the chicken has cooked well.
  3. Using a fork, gently shred the chicken and keep aside.
  4. Place a wide non-stick pan over medium heat, add oil.
  5. Add chopped onion, add 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 the pan from the heat.
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 salt, let water come to a boil.
  3. Lower the heat and slowly add the rice flour, 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 cool down a bit.
  6. Knead the dough when it is still warm.
  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 round shapes like patties, it shouldn'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 in 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 medium-low heat till both sides turn golden brown in color.
  4. Make sure that the inside has cooked well, don't cook over 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.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/chicken-ney-orotti-or-fried-chicken-rice-roti-gluten-free/