Adukku roti dello Sri Lanka (torta di crêpes a strati con pollo)

Ingredienti

• Ingredients mentioned below use standard measuring cups and spoons.
• 1 chicken breast
• 2 tablespoons of cumin
• 2-3 tablespoons of oil
• 3-4 curry leaves chopped fine
• 3 medium-sized onions chopped fine
• 2 green chillies chopped fine
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of raw curry powder
• 1/2 teaspoon of turmeric powder
• 2 teaspoons of freshly ground pepper
• 1 teaspoon of chillie powder
• 2 medium-sized potato boiled thoroughly and skin removed
• Salt to season
• 2 cups of bread/wheat flour
• 1 egg slightly beaten
• Salt to season
• 2 and 1/2 cups water(if you find the batter too thick add 1/2 cup more)
• 2 and 1/2 cups of all-purpose flour
• 5 tablespoons of butter
• 1 egg slightly beaten
• 1/2-1 cup of water(use water as needed to get the correct consistency)
• 1 teaspoon salt

Preparazione

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   How to make the shredded chicken.Place the chicken (1 chicken breast) in a cooking pan and pour enough water to cover it.

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   Add cumin(2 tbsp) season with salt(1/2 tsp). Over medium heat boil the chicken for 20 minutes.

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   Once the chicken is cooked through, drain water, set aside to cool and then using 2 forks or your fingers shred the chicken into smaller pieces.

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   How to make the savory chicken filling.Boil the potatoes, peel and have them ready.

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   Boil them until they are really soft and easily be smashed with a spoon, 20 minutes over low medium fire.

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   Have all the other ingredients chopped and ready.

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   Place a pan over low-medium heat and pour 3 tablespoons of oil.

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   Once the oil heats, add the chopped curry leaves (3-4), ginger-garlic paste (1 tbsp) and cook the ingredients until they release their aroma.

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   Add the onions (3 medium, chopped fine), green chillies (2, chopped fine), raw curry powder (1 tsp), turmeric(1/2 tsp), black pepper(2 tsp) and red chilli powder(1 tsp).

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    Make sure to add the ingredients in the given order over low heat, constantly stir to avoid burning the spices and combine for 2 minutes.

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    Once the spices are done, add the shredded chicken to the pan and combine, season with salt, mix until combined well.

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    Once you’ve mixed the shredded chicken with the spices and cooked until well combined, remove the pan from the stove and then add the boiled potatoes.

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    Break down the potatoes into smaller pieces, mix well with the rest of the ingredients, taste and season with salt if necessary.

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    The reason we add the potatoes after cooking the chicken filling is that the potatoes are boiled and will easily mix into the filling while absorbing all the flavors.

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    And the most important reason is they will absorb any extra oil and maintain the slightly dry texture of the filling.

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    HOW TO MAKE THE DOUGH.Use a large bowl or a flat surface to make the dough.

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    Add the flour, salt, butter, egg and gently combine all the ingredients.

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    Mix or work the dough with your fingers, combine the flour mixture by gathering them from the edge and working them inwards.

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    Add 1/4 cup of water while you continue mixing the flour mixture, you’ll notice the flour mixture turning crumbly, continue working the dough.

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    Keep kneading(adding teaspoons of water should you find the dough dry)until you have a smooth dough.

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    Place dough in a bowl and cover to avoid the dough from drying. divide the dough into two.

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    Sprinkle some flour on a board and roll out the dough to about 03-05 mm thickness.

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    Remember that these circles should be able to hold in the crepes that you are going to prepare.

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    HOW TO MAKE THE CREPE BATTER.

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    In a medium-sized bowl, combine flour(2 cups), salt, beaten egg(1) and 2 cups of water(gradually add water till you get the correct consistency).

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    Mix well until you have a smooth batter that is not too thick or thin.

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    HOW TO CHECK IF YOU HAVE THE CORRECT CONSISTENCY FOR THE CREPES.

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    Once you’ve made the batter, coat the back of a large steel spoon with it(it’s easy to see the batter separating).

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    Run a finger through the middle of the spoon, if the batter stays separate without running into each other then you have the correct consistency.

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    If the two separated batter line comes together then the batter is too thin. Add a tablespoon or two of flour to bring the batter to the correct consistency.

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    Making the crepes.Rub a little oil over the surface of the frying pan and place it over low-medium heat.

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    When the pan is hot, pour 1/2 cup of the batter and swirl it around. remember the whole diameter of the adukku roti should be 6″. so make sure the crepes are 5″ in diameter.

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    Let one side cook then flip the pancake and cook the other side(3-5 minutes on each side).

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    Make the rest of the pancakes until the batter is done.

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    HOW TO ASSEMBLE THE PIE.

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    (Please read the beginner's tips on making the adukku roti).Roll out the dough on a flat surface. Then place a pancake/crepe over it.

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    Add about 2 tablespoons of the chicken filling in the center. Spread well, but avoid covering the whole crepe.

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    Then layer with another crepe over the chicken filling.

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    Add another 2 tablespoons of chicken filling, spread evenly, making sure the filling isn’t spilling over.

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    Cover the second chicken filling layer with a crepe. once you are done you will have two layers of chicken filling and you have about 03 layers of crepes with the filling in between.

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    Roll out the second piece of dough. this piece of dough should be big enough to cover the layers of filling, crepes and reach the bottom of the first dough on which the layered crepes are placed on.

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    Use a thin sharp knife to roughly shape the dough to a circle, cut out the extra pieces.

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    Now that you have the layered pie(adukku roti) ready, it’s time to seal the pie.

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    It’s important to seal the bottom and top layer of the dough tight to avoid the adukku roti opening while deep frying.

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    Gently gather both the top and bottom layers of the dough and pinch with your thumb and fold inwards as shown in the picture. continue to pinch the two dough layers and gently press down, continue to pinch and roll to seal the hand pies.

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    Once done the sealed dough should look like a ring of wave forming around the adukku roti.

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    This is done to seal the edges and prevent spills/bursts when frying.

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    How to fry the adukku roti.Place a large deep frying pan over low medium fire and heat the oil. add a tiny piece of dough to the heating oil once it starts to sizzle, you have the correct temperature to fry the pies.

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    With the use of a wide deep frying spoon, gently slide the pie into the oil, use a wide deep-fry strainer to gently flip the pie and fry both sides of the layered pie until golden brown. maintain medium heat throughout the frying process.

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    Be cautious when placing the pie and flipping it, since the pie is a bit heavy as the dough is uncooked and contains the layered crepes this is why you will need to limit the layers of the adukku roti as well as the size of the pie.

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    Made this recipe?

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