Photograph of the finished Kori rotti

India · Bánh gạo giòn chan cà ri gà Kori rotti

Kori rotti

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 600 g
  • Photograph of Chicken thighs Chicken thighs 1 kg
  • Photograph of Shredded coconut Shredded coconut 320 g
  • Photograph of Dried chillies Dried chillies 24
  • Photograph of Coriander seed powder Coriander seed powder 32 g
  • Photograph of Sour tamarind Sour tamarind 80 g
  • Photograph of Shallots Shallots 2
  • Photograph of Oil Oil 160 ml
  • Photograph of Turmeric powder Turmeric powder 12 g
  • Photograph of Salt Salt 24 g

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.

Start cooking