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Chicken Ney Orotti or Fried Chicken Rice Roti (Ramadan Special)

Chicken Ney Orotti or Fried Chicken Rice Roti  – Orotti along with chicken/mutton or fish curry tastes extremely delicious. There is another variation of Orotti which is called Ney Orotti or Fried Orotti in which the Orotti is fried rather than just cooking it. While making fried Orotti, the rice dough is seasoned with some spices which make it flavorful and delicious.

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For cooking chicken

  • Chicken breast, boneless, cubed – 1
  • Chili powder – ¾ tsp
  • Turmeric powder – ⅛ tsp
  • Fennel powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – ½ tsp
  • Salt to taste

For making Chicken Masala

  • Oil – 1 tsp
  • Onion – 1large (chopped small)
  • Ginger-Garlic paste – 1 tsp
  • Curry leaves (optional) – 1 sprig

For making Rice Dough

  • Rice flour – 2½ cups
  • Water – 2 cups
  • Cumin seeds – 1 tsp
  • Coconut, grated – 1 cup
  • Garam masala – ½ tsp
  • Cooked chicken masala – 1½ cups
  • Salt a pinch
  • Oil enough for frying


  • Marinate the chicken with the above mentioned ‘For Cooking Chicken’ ingredients, place aside for 15 minutes.
  • Cook the chicken covered in a saucepan till the chicken has cooked well.
  • Using a fork gently shred the chicken and keeps aside.
  • Place a wok over medium flame, and add oil.
  • Add chopped onion to it, add little salt and sauté for a few minutes.
  • Add ginger-garlic paste and curry leaves, sauté.
  • Cook till the onion has turned translucent.
  • Add the shredded cooked chicken and mix well.
  • Cook for a few minutes, removes from the stove.
  • For making Rice Dough
  • In a large saucepan, heat the water.
  • Add coconut, cumin seeds, garam masala, and 1½ cups of the prepared cooked chicken and little salt to the water, let it come to boil.
  • Lower the flame and slowly add the rice flour and combine it using the back of a wooden spoon.
  • Remove the pan from the flame and transfer the rice dough on a large baking sheet or platter or plate.
  • Let it cool down a bit.
  • Knead the dough when it is still warm until it has well incorporated.
  • The dough should be flabby and not too sticky, if it’s too sticky add some more rice flour.
  • Make medium balls of the rice dough.
  • Grease the hands with little oil and flatten each balls between the palm of your hands into patties, it shouldn’t be too thick.
  • If you have a tortilla maker or poori maker, you could fatten the dough in that.
  • Heat a frying pan and add enough oil for frying.
  • Fry the patties in oil till both sides have turned golden brown in color.
  • Transfer the patties to a paper towel.
  • Serve warm by itself or along with chicken curry.


  • If you don’t want to fry it, you could cook the patties on a pan just like you make Orottis or chapatis.
  • Place a cast iron skillet or non-stick skillet over medium flame; let it turn hot, grease the pan with little oil.
  • Place the patties on the pan and cook over low flame till both sides turns golden brown in color.
  • Make sure that the inside has cooked well, don’t cook at high flame.


  • For making vegetarian version: For making the dough, season the water with grated coconut, cumin seeds, fennel powder, garam masala, small onions, coriander powder and salt. Add the rice flour, knead it, make patties and fry it.


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The post Chicken Ney Orotti or Fried Chicken Rice Roti (Ramadan Special) appeared first on KS Food Recipes.

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Chicken Ney Orotti or Fried Chicken Rice Roti (Ramadan Special)


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