A rustic and soul-soothing chicken curry from Odisha, featuring tender chicken and potatoes simmered in a light, aromatic gravy. This authentic homestyle dish is a staple in Odia cuisine, traditionally enjoyed with hot steamed rice.
Prep20 min
Cook45 min
Servings4
Serving size: 1 cup
415cal
33gprotein
32gcarbs
18g
Ingredients
500 g Chicken (bone-in, curry cut pieces)
2 medium Potato (peeled and quartered)
2 medium Onion (1 finely chopped, 1 roughly chopped for paste)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crispy, golden-brown onion fritters made with chickpea flour and fragrant spices. A beloved evening snack from Odisha, perfect with a cup of hot tea, especially on a rainy day.
Perfectly spiced, protein-packed Kukuda Jhola with crispy Piaja & soft rotis – a soul-satisfying meal!
This odia dish is perfect for dinner. With 917.53 calories and 48.46000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cinnamon Stick
3 Green Cardamom Pods (lightly crushed)
4 Cloves
0.75 tsp Turmeric Powder (divided)
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (divided, adjust to taste)
2.5 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate Chicken & Prepare Potatoes
In a mixing bowl, combine the chicken pieces with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat evenly and set aside to marinate for 15-20 minutes.
While the chicken marinates, heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Add the quartered potatoes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
2
Prepare the Masala Paste
In a blender, combine the roughly chopped onion, ginger, garlic cloves, and green chilies.
Blend to a smooth paste. You can add a tablespoon of water if needed to help it blend.
3
Sauté Aromatics and Build the Curry Base
In the same pan, add the remaining 2 tbsp of mustard oil and heat over medium flame. Add the bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for about 30 seconds until fragrant.
Add the finely chopped onion and cook for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the prepared onion-ginger-garlic paste and cook for 5-6 minutes, stirring continuously, until the raw smell disappears and the paste starts to brown.
Stir in the tomato puree and cook for another 5-7 minutes until the mixture thickens and oil begins to separate from the masala.
4
Cook the Chicken
Add the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic.
Add the marinated chicken pieces to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring to coat it well with the masala, until it's lightly browned on all sides.
5
Simmer the Curry
Return the fried potatoes to the pan. Pour in 2.5 cups of hot water and add the remaining 1 tsp of salt. Stir everything together well.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the potatoes are soft.
The gravy or 'jhola' should be relatively thin, which is characteristic of this dish.
6
Garnish and Serve
Turn off the heat. Stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes to allow the flavors to meld before serving.
Serve hot with steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
Place the thinly sliced onions in a large mixing bowl.
Add 1 tsp of salt, toss well to coat, and set aside for 10-15 minutes. This crucial step draws out moisture from the onions, which will help bind the batter without adding extra water and ensures crispy fritters.
2
Create the Fritter Mixture
After 15 minutes, you will notice water released from the onions. Do not drain this water.
To the onions, add the grated ginger, chopped green chilies, coriander leaves, ajwain, turmeric powder, and red chili powder. Mix thoroughly.
Add the besan and rice flour. Use your hands to mix and squeeze the mixture together. The moisture from the onions should be sufficient to form a thick, coarse, and sticky batter that coats the onions. Avoid adding any water unless the mixture is exceptionally dry, in which case add only 1-2 teaspoons at a time.
3
Deep Fry the Fritters
Heat oil in a kadai or deep pan over medium-high heat (around 175°C / 350°F). To test if the oil is ready, drop a tiny piece of batter into it; it should sizzle and rise to the surface immediately.
Carefully take small, irregular portions of the onion mixture and drop them into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 fritters at a time.
