Flaky Kerala Porotta with Spicy Chilli Chicken Semi-Gravy

1.In a large mixing bowl, combine all-purpose flour, salt, and sugar. Mix well.

2.Add ghee or unsalted butter to the flour mixture and rub it in until it resembles coarse crumbs.

3.Gradually add water, kneading until you form a soft and pliable dough. Cover with a damp cloth and let it rest for at least 30 minutes.

4.In a large pan, heat vegetable oil over medium heat. Add sliced onions and sauté until golden brown.

5.Add slit green chilies and ginger-garlic paste, cooking for another 2 minutes until fragrant.

6.Stir in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates from the mixture.

7.Add the chicken pieces to the pan, stirring well to coat them with the spice mixture. Cook for about 5-7 minutes until the chicken is browned.

8.Pour in the coconut milk and bring the mixture to a simmer. Reduce heat and let it cook for 15-20 minutes until the chicken is cooked through and the gravy thickens. Stir in garam masala and adjust salt to taste. Garnish with fresh coriander leaves.

9.While the chicken is cooking, divide the rested dough into equal portions (about 6-8). Roll each portion into a ball and flatten it slightly.

10.On a lightly greased surface, roll out each ball into a thin circle. Fold it into a pleated shape and then coil it into a round shape. Flatten it gently with your palm.

11.Heat a tawa or skillet over medium heat. Cook each rolled porotta for about 2-3 minutes on each side until golden brown and flaky. Brush with ghee or butter while cooking for extra flavor.

12.Serve the flaky Kerala porotta hot with the spicy chilli chicken semi-gravy.