Bake parotta with capsicum and chicken gravy

Bake parotta. does the name seem odd to you? well its a simple version of fried parotta, which is very easy and simple to make. You can have it with any gravy but today I made this capsicum and chiken gravy which is a no onion and no garlic gravy. When you bored of making the same chappati or parotta for gravy do try this recipe. This combo goes directly to Pari's Combo Event.

Bake Parotta:

You need:
All purpose flour                300gms
Large Egg                          1nos
Coconut milk
Salt
Baking powder                  a small pinch
Oil to fry

Preparation:
Beat the egg well. In a big bowl put the flour, egg, salt and baking powder. Knead the dough with coconut milk. This recipe requires about 3/4 of teacup coconut milk.
Knead well into a soft dough. Divide into 10 equal parts. If you want to make smaller parottas divide tinto 15 parts. Apply oil on it  and allow to rest for an hour or so.
On a flat plate take a piece of dough and thinly roll it out. Apply little oil and fold it like a n envelope.
Again roll it out and deep fry.
Serve with gravy.


Capsicum and Chicken Gravy:

You need:
Chicken pieces                     1/2kg
Capsicum                              1/2nos
Coconut                                3tbsp
Cashew                                 4nos
Almond                                 4nos
Tomato( medium)                  1nos
Ginger paste                           1tbsp
Clove                                     2nos
Cardamom                             2nos
Cinnamon                               1 small piece
Chilli powder                          3/4tsp
Coriander powder                  2 1/2tsp
Jeera powder                         1 1/2 tsp
Turmeric powder                    1/2tsp
Pepper powder                       3/4tsp
Salt
Oil                                          2tbsp.

Preparation:
Chop the tomato and capsicum. Grind the coconut, cashew, almond, coriander powder, jeera powder, turmeric powder to a smooth paste.
Heat oil in a kadai. Add clove, cinnamon and cardamom. When it splutters add the capsicum and ginger paste and fry well. Add tomato and chilli powder and fry till oil seperates.
Add the chicken pieces add 1/2 cup water and cook. Now add the ground paste and bring the gravy to a boil. Add enough water according to the consistency you want and cook in sim till the chicken is cooked well and oil floats on top.

Serve hot!