A fragrant and mildly spiced chicken and vegetable stew from Kerala, simmered in creamy coconut milk. This comforting dish, flavored with whole spices and fresh curry leaves, is a perfect pairing for appam or bread.
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
1 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
1.25 tsp Salt (Or to taste)
Instructions
1
Sauté Spices and Aromatics
Heat 2 tbsp of coconut oil in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cinnamon stick, crushed green cardamom pods, cloves, and whole black peppercorns. Sauté for 30-45 seconds until they release a fragrant aroma.
Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and about 10 curry leaves.
Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent. Do not let them brown.
2
Cook Chicken and Vegetables
Add the chicken pieces to the pot. Sauté for 3-4 minutes, turning them over, until they are lightly seared and no longer pink on the outside.
Add the cubed potatoes and carrots. Stir everything together to coat with the aromatic mixture.
3
Simmer the Stew
Pour in the thin coconut milk and add salt. Stir well to combine.
Increase the heat and bring the mixture to a gentle simmer. Do not bring to a rolling boil.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is fully cooked and the vegetables are fork-tender. Stir once or twice in between to prevent sticking.
4
Finish with Thick Coconut Milk
Once the chicken and vegetables are cooked, reduce the heat to the absolute lowest setting.
Gently stir in the thick coconut milk. Heat for 2-3 minutes until the stew is warmed through. It is crucial not to let the stew boil after adding the thick milk, as it can curdle.
Taste and adjust the salt if necessary.
5
Garnish and Rest
Turn off the heat. Drizzle the final 1 tsp of coconut oil over the stew and scatter the remaining fresh curry leaves on top.
Cover the pot and let the stew rest for at least 10 minutes. This allows the flavors to meld and deepen.
Serve hot with appam (lacy rice pancakes), idiyappam (string hoppers), or crusty bread.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
