India > Bread > Paratha

Kandu Kukulhu Paratha Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup grated coconut
- 1 cup cooked chicken, shredded
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- Salt to taste
- Water as needed
- Oil for frying

Special equipment needed:
- Rolling pin
- Griddle or frying pan

Step-by-step instructions:

1. In a mixing bowl, combine the flour, grated coconut, cooked chicken, onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well.

2. Gradually add water and knead the mixture into a smooth dough. Cover and let it rest for 10-15 minutes.

3. Divide the dough into equal portions and roll each portion into a ball.

4. Dust a rolling surface with flour and roll each ball into a thin circle.

5. Heat a griddle or frying pan over medium heat. Place the rolled paratha on the griddle and cook for 1-2 minutes on each side, or until golden brown.

6. Brush each side of the paratha with oil and cook for another 1-2 minutes on each side, or until crispy.

7. Repeat the process with the remaining dough portions.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 50g
- Protein: 15g

Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Grated coconut can be substituted with desiccated coconut.
- Cooked chicken can be substituted with cooked beef, pork, or shrimp.
- Green chilies can be substituted with red chilies or jalapenos.

Variations:
- Add chopped cilantro or mint leaves to the dough for added flavor.
- Add a pinch of garam masala to the dough for a spicier flavor.
- Stuff the paratha with cheese or vegetables for a vegetarian option.

Tips and tricks:
- Use warm water to knead the dough for a softer paratha.
- Roll the paratha thinly for a crispy texture.
- Brushing the paratha with oil while cooking helps to keep it moist and crispy.

Storage instructions:
- Store the leftover paratha in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the paratha in a toaster oven or on a griddle over low heat until warmed through.

Presentation ideas:
- Serve the paratha on a platter with a side of chutney or raita.

Garnishes:
- Garnish the paratha with chopped cilantro or mint leaves.

Pairings:
- Serve the paratha with a side of dal or curry.

Suggested side dishes:
- Cucumber raita
- Tomato chutney
- Mixed vegetable curry

Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha is too tough, knead the dough for longer.

Food safety advice:
- Make sure the chicken is cooked thoroughly before adding it to the dough.

Food history:
- Kandu Kukulhu Paratha is a popular street food in the Maldives.

Flavor profiles:
- Spicy, savory, and crispy.

Serving suggestions:
- Serve the paratha as a snack or as a main dish.

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Region: Sri Lankan

Taste: Savory, Spicy, Tangy, Aromatic