Spicy Parota with Flavorful Pepper Chicken Curry

Exploring Parota with pepper Chicken Recipe hotel style - #SundayLunch Series

Usually for making Parota dough eggs will be added but i here added one special ingredient of BANANA that to special variety of banana (said in video) along with sugared milk

The dough must soak for 2 hours - marinate after make small balls and apply oil and again leav for 30 mintes to set

1 single banana is almost enough

Milk must be watery for great consistency

I here have not added eggs regarding health factor since parota required much oil

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✨ABOUT THE RECIPE:

▼INGREDIENTS:

PAROTA MAKING: Pepper Chicken Gravy:

Refined White Flour - 1 kg Chicken - 1085 g exactly

milk 145 ml ginger - 30 g

Sugar - 1 tsp garlic - 35 g

Poovam Mysore bananas - 2 85 ml of oil

Oil as required 1/2 tsp of fennel seeds

Salt - 1/2 spoon Cinnamon - 4 stick

cloves - 7

chopped onions - 4 medium size

chopped tomatoes - 3

homemade masala - 5 tsp

salt - 1 tsp

400 ml water

coriander leaves and curry leaves

turmeric some pinch

pepper 2 tsp

lemon - half

▼PROCEDURE:

Boiled milk 145 ml and cooled at room temperature and add 1 tsp sugar

The milk must be watery form so that dough comes well hence added some water in milk

Pour 1 kg of maida

two bananas you can use one banana also upto to your choice

I am using Poovan Mysore bananas variety and add salt - 1/2 spoon

Add some water to make dough

Pour half cup oil into the dough and mix well

Oil will make bubble the dough

Leave for two hours to marinate

Apply oil on the plate

Make small balls of your choice

roll on until thin layer upto to the maximum

Or press gently like this with oil

Repeat the same process for the remaining dough

Apply oil on top to avoid dryness

Always consume the parota during morning or afternoon lunch since is has more carbohydrate

fry on medium flame for 5 minutes with frequent flips and apply oil

Keep flipping and apply oil will make soft

frying on medium flame will not burn at bottom

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Put ginger - 30 g and garlic - 35 g with some onions into the jar

pour 85 ml of oil into the pressure pan

1/2 tsp of fennel seeds in medium flame

let fennel seeds turns brown into the oil

Cinnamon - 4 stick and cloves - 7

Add chopped onions - 4 medium size

Saute onion in medium flame until turns transparent

Actually ginger garlic paste to be added first but it burns at bottom hence add it after onion

now add ginger garlic paste keep flame simmer to avoid burn at bottom keep stiring

add chopped tomatoes - 3 and let it mash completely

flame change to medium

once tomatoes shrinks add salt - 1 tsp

add homemade masala - 5 tsp full for excellent pungency

add 400 ml water to it here i grinder pepper some left out pepper are in jar hence poured water in jar and used that water

hence the water seemed blurred this was my trick to make bit tastier

if you are my sustained supporter you might come to know all my trick

Add coriander leaves and other side precook the chicken in high flame for 5 minutes

add some turmeric pinch

meanwhile keep the sauce in simmer until we add chicken

I have told already many times why we precook the chicken anyway i say it again for my new comers

sauting in high flame before dropping makes chicken softer and removes the dirt water which stay in chicken

turn off flame drop the chicken without water

we almost reached half the part keep mixing

keep medium to high flame 4 whistles

Once 4 whistle done turn off flame and open after 15 minutes the pressure cooker lid ensure safety

now lighten it boil in medium flame to make gravy thicker

add grinded pepper 2 tsp full while boiling

Squeeze half lemon

Garnish with 1 cup curry leaves

after 5 minutes turn off flame

this gravy goes crazy with parota

serve hot

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Spicy Parota with Flavorful Pepper Chicken Curry | parotta with chicken gravy

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