Kori Rotti with Mushroom Gassi

Instructions

1. 1

   Dry Roast Spices

   • In a dry pan over medium heat, roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon, and cloves for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
   • Remove the spices from the pan and set aside to cool completely.
2. 2

   Prepare Masala Base

   • In the same pan, heat 1 tablespoon of vegetable oil over medium heat.
   • Add 1 sliced onion, garlic cloves, and ginger. Sauté for 5-6 minutes until the onion softens and becomes translucent.
   • Add the grated coconut and continue to roast on low-medium heat for 8-10 minutes, stirring frequently, until the coconut turns a deep, fragrant golden brown. This step is crucial for the flavor.
   • Turn off the heat and let the mixture cool down completely.
3. 3

   Grind Masala Paste

   • In a high-speed blender, combine the cooled dry-roasted spices, the coconut-onion mixture, turmeric powder, and tamarind paste.
   • Add 1/2 cup of water and grind everything to a very smooth, fine paste. Add a splash more water only if needed to facilitate grinding.
4. 4

   Start the Curry

   • Heat the remaining 2 tablespoons of oil in a large pot or kadai over medium heat.
   • Add the second onion (finely chopped) and sauté for 7-8 minutes until it turns soft and golden brown.
5. 5

   Cook the Chicken

   • Add the chicken pieces to the pot and sear on all sides for 4-5 minutes until lightly browned.
   • Pour in the ground masala paste and add the salt. Stir well to coat the chicken and cook the masala for 5-7 minutes, until it becomes fragrant and you see oil separating from the sides.
6. 6

   Simmer and Finish

   • Add the remaining 3 cups of water and stir everything together well.
   • Bring the curry to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
   • Check the consistency. The gravy should be relatively thin, like a broth, to soak the rotti properly. If it's too thick, add a little hot water.
7. 7

   Serve

   • To serve, break the crispy Kori Rotti wafers into large, bite-sized pieces and arrange them on a deep plate or bowl.
   • Pour the hot chicken curry generously over the rotti pieces, ensuring they are well-covered.
   • Let it sit for a minute to allow the rotti to soften slightly before eating.