Homemade Chicken Porota Recipe

 Making Chicken Porota at home is so good I think. I don’t need to master a recipe or ingredients. Nothing fancy here, just a little flour and common spices, and a simple chicken filling. The effect is a porota that has the tender feel of a traditional home cooked meal. Chicken porota recipe is great for an afternoon snack, a quick meal for my family, or breakfast when I am in a rush.

Ingredients

For the Dough

• 2 cups all-purpose flour (maida)
• ½ teaspoon salt
• 2 tablespoons cooking oil
• Lukewarm water as needed

For the Chicken Filling

• 250g chopped chicken
• 1 medium onion finely chopped
• 2 chilies chopped
• ½ teaspoon ginger paste
• ½ teaspoon garlic paste
• ¼ teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• ½ teaspoon cumin powder
• ¼ teaspoon garam masala powder
• Salt to taste
• 1/4 cup chopped cilantro fresh or dried seeds (pesto-style or chopped finely)
• 1–2 tablespoons cooking oil

 How to Make Homemade Chicken Porota

1. Make the Dough
   Pour the flour into a bowl first. Add salt and oil. Finally, hand mix all components. Add water gradually and knead till smooth and soft. Don’t make it hard. Cover the dough with a kitchen towel. Leave it for approximately one quarter of an hour.
2. Prepare the Chicken Filling
   Heat oil in a pan. Now add chopped onion and green chillies. Cook until the onion becomes soft. Add ginger paste and garlic paste. Stir one minute. Next add chopped chicken, turmeric, chili powder, cumin powder, garam masala and salt. Simmer everything together until the chicken is cooked and the excess water has evaporated. Finally chop the coriander leaves. Mix well.
   So when I make the porota, I let the chicken filling cool first.
3. Stuff the Porota
   Remove the resting dough. Portion it into small balls.Take one ball. Gently roll it out. Put 1 scoop of chicken filling in the middle. Pull edges together. Pinch them to close the filling. Now roll it softly back into a porota. If it doesn’t turn out round, don’t worry: homemade food has that little homemade touch.
4. Cook the Porota
   Transfer the stuffed porota to a piping hot tawa. Cook one side in a short time and turn over. Fill with oil and bake for a few minutes on each side until browned and lightly crispy.
   Make a second circle with the remaining dough and chicken filling.

How to Serve
Chicken porota served hot with ketchup, homemade chutney, sliced cucumber and sliced onion or tea.

Homemade Tips

• Use the dough in a soft state to form porota.
• Don’t use watery chicken filling.
• Stuff the filling after it has cooled.
• Cook on high heat to ensure proper cooking of the chicken filling and porota.
• Tweak the amount of chilies or spices to suit your family’s palate.

Final Thoughts

This Homemade Chicken Porota recipe is the kind of stuff you probably already have in your kitchen. It is filling, comforting, and flavorful. Bake for your family. Serve it hot fresh from the tawa.