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How to make Kori Rotti(crispy rice flatbread with chicken curry)

Updated on May 20, 2012

Mangalorean Specialty

I was introduced to “Kori rotti” by my best friend. He invited me at his place for dinner. I had no clue what would it taste like and looking at the crispy rotti I thought I would not enjoy eating it. Just the idea of having a crispy flatbread with chicken curry didn’t quite excite me.

“Kori-rotti” is a spicy coastal Mangalorean dish. The time I took the first morsel of this brilliantly cooked dish, I knew I have to have the recipe. So rather than thanking my friend’s mom, I went to her for the recipe. And so I thought I did share this here so all those who wants to try something new with chicken can actually try cooking this dish. And you can take my word for this; you won’t regret trying this new dish.

Firstly, the rotti is made from rice paste on a griddle and then it’s dried to perfection to look like sheets. It’s very thin compared to our traditional rotis. And mostly it’s square in shape.

Then comes the method for cooking Chicken Curry. Following is the recipe for Chicken curry served for four.

Ingredients: ½ coconut grated, 1kg chicken (cleaned, skinned and cut into small pieces), coconut milk thin– 4 cups. Coconut milk thick – 1 cup, 3 onions, 6 pods peeled garlic, 10 long red chilies, 5 green chilies, 3tbsp coriander seeds, 1 tsp cumin seeds, ½ tsp fenugreek seeds, 5 peppercorn, 1tbsp tamarind juice, 4tbsp ghee(clarified butter made from cow/buffalo milk), 1tsp turmeric powder and salt to taste.

Note: Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.

How to cook?

Take a large Kadhai (a type of thick, circular, and deep cooking pot) and heat the Ghee on medium.

Add the coriander seeds, cumin seeds, fenugreek seeds and peppercorn. Sauté till you hear the popping sound.Do not fry any of the spices till brown.

Add garlic pods & long chilies. After a minute add the green chilies.

Add finely chopped onions and sauté till transparent.

Add the grated coconut and roast for 5 minutes.

Now remove this mixture from the Kadhai in a plate and let it cool.

Once the mixture is cool, put it into a mixer, add tamarind juice, turmeric and grind it to make a paste.

Take a vessel to make curry.Pour the thin coconut milk and the ground mixture paste into the vessel. Bring to boil on medium heat. Finally add the chicken. Simmer for 20-25 minutes or till the chicken is done.Reduce the heat to low and add the thick coconut milk. Mix well.

Garnish with coriander and Serve hot with the rottis.

Secret: Use the whole brown eggs that come with the chicken.

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    • profile image


      4 years ago

      Title says how to prepare rotti, but the content is all about how to prepare chicken curry. Title .. kinda misleading..

    • Jyoti Patil profile imageAUTHOR

      Jyoti Patil 

      6 years ago from Mumbai

      rjsadowski: well yes I get it from mangalorean stores. however I do have the recipe for it.

      Following is the recipe:

      2 cups rice, washed and soaked for 3-4 hours

      salt and oil to shallow fry.

      Grind soaked rice to a fine paste, add salt & enough water to make a thin batter.Keep aside for 2 hours.

      Heat a griddle, pour 1 ladle ful of mixture.

      Spread to make it as flat as u can and let it toast.

      When done flip over, drizzle a little oil, cook till its quite crispy.

    • rjsadowski profile image


      6 years ago

      Sounds interesting. Do you buy the rotti already made and simply toast it on a griddle or do you make it from scratch? If you make it, I would need a recipe.

    • Jyoti Patil profile imageAUTHOR

      Jyoti Patil 

      6 years ago from Mumbai

      PiaC you should really give it a try, recreating d same is difficult but just having this dish in itself is worth cooking.

      Case1worker, well coconut is the main ingredient. What you can do is before adding coconut to the dish, you can set aside some mixture for your husband and cook it without coconut (and anything that you wanna add to it). Continue cooking the dish with coconut for yourself. and trust me you're so not gonna regret it. Lemme know if ever you try it. Good Luck

    • CASE1WORKER profile image


      6 years ago from UNITED KINGDOM

      it looks lovely, but my husband hates coconut, so I could not make it. I have to make less sweet currys, which makes me mad as he loves sweet things.!

    • PiaC profile image


      6 years ago from Oakland, CA

      I've actually had the good luck of eating this dish! My sister-in-law, who is Mangalorean made it for me. I've always wanted to recreate it at my home, but never got around to asking for the recipe. Thanks for sharing this, I'll try this soon.


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