Kori rotti

Method

1. 1 Mix rice flour with water and salt to form a very thin paste, then spread a thin layer (1 mm thick) on a cast iron pan.
2. 2 Dry each sheet of dough at 120 degrees Celsius for 20 minutes until it is dry, hard, and crispy.
3. 3 The bread should be dry enough to crumble in your hand, but chewy means it's firm and doesn't break apart when you pour curry over it.
4. 4 Roast dried chilies with coriander powder, then grind them together with grated coconut, red onion, and tamarind juice to make masala.
5. 5 Sauté the masala in oil for 8 minutes, then add the chicken and simmer in water for 30 minutes to make a thick gassi curry.
6. 6 Crush the crispy bread into crumbs in a bowl, pour hot curry over it, and eat immediately before the bread softens completely.

With an appliance

• Air fryer 1 hr 50 min

  Step 2: Cut the pastry sheets into bite-sized pieces, spray a very thin layer of oil onto the mesh, then steam in a 135°C oven for 13 minutes, flipping each sheet at 6 minutes and inserting a rack to prevent air from escaping. This is 7 minutes faster than a conventional oven, but you must divide the batches to ensure the pastries dry evenly and become crispy.