Chicken Poratha Ingredients:
Chicken paste – 3 tsp,
vinegar – 1 tsp,
dalda – 1 tsp,
rice flour – 1 tsp,
refined flour – 1 tsp,
Oil – for frying,
salt – to taste.
Chicken Poratha Preparation:
Take debonned & deskined chicken cook and grind it into a thick paste while grinding add vinegar. To the chicken paste add dalda, rice flour, salt and mix well sieve the refined flour well add salt & water and make a soft dough cover and keep it aside for one hour make the dough into even sized falls and make them into chappaties. Spread the chicken paste evenly on top of the chappaties of roll it into a pencil shape and again roll it into rounds. Again roll the chappaties into normal round shapes. Do the same for all the chappaties. Heat tawa add a little oil and place the chappaties on it, turn over frequently so that both sides are cooked and serve hot this can be eaten without any side dish. |
