Kakka roti(kunghi pathal)

Kakka roti(kunghi pathal)

.Onion sliced-3 big
.tomato chopped-2
.garlic – 1/2 tbsp
.ginger – 1 tbsp
.green chilly –2
.coconut – 1 cup
.fennel seed – 1/2 tsp(perum jeerakam)
.Rice powder – 1 cup (fine powder)
.oil – 1/2 cup
.salt to taste
.curry leaves – 2 stems
.coriander leaves

How to Prepare:

1.Cut chicken into required piece, wash and drain .marinate the chicken with chilli
powder-3tsp(those who like spicy can add more),coriander powder-2tsp,salt to taste,
Coarsely crush garlic,ginger sliced,green chillies,2sliced onions and tomatoes.and
set a side.

2.Heat ghee in a heavy bottomed pan and fry chopped onion along with coconut and fennel
seed and fry till golden brown.make a fine paste of it.

3.cook the marinated chicken on a low flame with enough water.

4.Make a dough of rice powder with 1 cup of warm water, salt ,coconut, onion and fennel
seeds. Make balls of small size and thump-press gently. steam untill cooked.let it
cool down.

5.When chicken is cooked well add the coconut paste and bring it to a boil.

6.Add the rice balls to the boiled curry, cover and cook on low flame When balls are
cooked well, add fried onion and garnish with chopped coriander leaves.