A fiery and crispy deep-fried chicken appetizer from South India. Bite-sized chicken pieces are marinated in a blend of spices, yogurt, and flours, then fried to perfection and tossed in a fragrant tempering of curry leaves and green chilies.
Prep20 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 serving
383cal
33gprotein
17gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes, thigh meat recommended)
1.5 tbsp Ginger Garlic Paste
3 tbsp Curd (Whisked until smooth, preferably thick curd)
1 tbsp Lemon Juice
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
A fragrant, thin gravy from Tamil Nadu, packed with mixed vegetables and aromatic spices. This light yet flavorful curry is famously served with flaky parottas, creating a truly irresistible combination.
Crispy Chicken 65 with flaky Parotta and tangy Salna – an energy-giving feast that's absolutely delicious!
This chettinad dish is perfect for lunch. With 1483.37 calories and 48.21g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
Corn Flour
2 tbsp Rice Flour (For extra crispiness)
1 pcs Egg White (Optional, for binding)
0.125 tsp Red Food Color (Optional, for classic vibrant red color)
2 cup Oil (For deep frying)
4 cloves Garlic (Finely chopped)
4 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves (From one sprig)
Instructions
1
Prepare the Chicken Marinade
In a large mixing bowl, combine the chicken cubes, ginger garlic paste, whisked curd, lemon juice, Kashmiri red chili powder, garam masala, turmeric powder, black pepper, and salt.
Add the corn flour, rice flour, and egg white (if using). For the classic vibrant color, add the red food color.
Mix thoroughly until every piece of chicken is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours.
2
Deep Fry the Chicken
Heat oil for deep frying in a heavy-bottomed pan or kadai over medium-high heat until it reaches approximately 175°C (350°F).
Carefully place the marinated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
Fry for about 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Using a slotted spoon, remove the fried chicken and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Temper and Finish the Dish
In a separate small pan or wok, heat 1 tbsp of oil over medium heat.
Add the finely chopped garlic and sauté for about 30 seconds until it becomes fragrant.
Add the slit green chilies and fresh curry leaves. Stand back as they will splutter. Sauté for another 30-45 seconds until the curry leaves turn crisp.
Add the fried chicken pieces to the pan and toss everything together for 1-2 minutes, ensuring the chicken is well-coated with the aromatic tempering.
Turn off the heat.
4
Serve
Transfer the Chicken 65 to a serving platter.
Garnish with fresh onion rings and lemon wedges on the side.
Serve immediately while it's hot and crispy.
Servings
4
Serving size: 1 serving
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
Add the finely chopped tomato and cook for 3-4 minutes until it becomes soft.
Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute until the raw aroma of the spices disappears.
Add the mixed vegetables and stir well to coat them with the masala. Cook for 2-3 minutes.
Pour in the ground masala paste. Sauté for 5-7 minutes, stirring frequently, until the oil begins to separate from the paste.
4
Simmer and Finish the Salna
Add 4 cups of water and salt to the pot. Whisk well to ensure the paste is fully dissolved and there are no lumps.
Bring the curry to a rolling boil. Then, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The vegetables should be tender and the gravy should have a thin, flowing consistency.
If using a pressure cooker, close the lid and cook on medium heat for 2 whistles.
Once cooked, turn off the heat. Stir in the garam masala.
Garnish with freshly chopped coriander leaves and serve hot.