Chicken Pot/Chicken Kottayappam

Ingredients

• 2 cups All purpose flour
• 1.75 teaspoons Salt
• 2.5 cups Vegetable oil
• 1 cup Coconut, grated
• 2 handfuls Coriander leaves (Finely chopped)
• 2 units Green chillies
• 1 unit Egg
• 1.5 units Garlic cloves
• 1 tablespoon White Vinegar
• 2 teaspoons Black pepper powder
• 250 grams Boneless chicken
• 1 tablespoon Chilli powder
• 0.5 teaspoon Turmeric powder
• 2 tablespoons Grated carrot
• 2 tablespoons Onions (Chopped)

Instructions

1. 1In a bowl, combine all-purpose flour, salt, and 2 tablespoons of vegetable oil. Gradually add warm water and knead to form a soft dough.
2. 2Divide the dough into small balls and flatten each with your hands or a rolling pin. Shape each piece into a flower pot using a steel glass, trimming any excess dough.
3. 3Heat vegetable oil in a pan. Carefully place each dough pot, along with the steel glass, into the hot oil. Fry until golden and crispy. Repeat for all dough pieces.
4. 4In a mixer grinder, blend grated coconut, coriander leaves, green chillies, and salt until smooth. Set aside.
5. 5In a bowl, mix boneless chicken with chilli powder, turmeric powder, salt, and black pepper powder. Fry in vegetable oil until cooked through. Set aside.
6. 6In a mixer grinder, combine egg, garlic cloves, white vinegar, salt, and black pepper powder. Gradually add vegetable oil while blending to achieve a thick mayonnaise consistency.
7. 7Fill each fried dough pot with coconut chutney, chicken fry, and mayonnaise. Garnish with chopped coriander leaves, grated carrot, and chopped onions.