Puttu kozhi - Whole roasted chicken stuffed with puttu


No feast would be complete without some spicy roasted chicken. What feels better than having a piece of puttu to go with it? How about combining both the dishes? Try out the traditional puttu kozhi recipe in which a shallow fried whole chicken is stuffed with rice puttu and spices and then roasted to perfection.


For stuffing

1 cup rice flour

1 onion, chopped

1 tbsp chopped ginger

1 tbsp ghee

Salt as required

For frying

1 kg chicken, marinated with turmeric powder and salt

1 tsp mustard

1 cup oil

For gravy

2 onions, sliced

1 tbsp sliced ginger

1 tbsp sliced garlic

3 green chilies, slit

1 cup thick coconut milk

2 cups of thin coconut milk

1 tbsp chili powder

1 tsp turmeric powder

1 tbsp coriander powder

1 tbsp garam masala

For seasoning

4 shallots sliced

2 sprig curry leaves

2 dried chilies

green chilies, chopped


For stuffing

Add salt to the flour and mix well

Wet the powder with some water and mix again

Stuff a puttu kutti with this

Place it over a steamer, cook the puttu well and set aside

Heat ghee in a pan

Splutter mustard seeds in it

Add chopped onion, green chilies, ginger and curry leaves to it

Saute well for a minute

Now add the cooked puttu to the pan

Mix well and fry it for two minutes

Set this aside to get cooled down

For frying

Heat oil in another pan

Place the marinated chicken in it

Fry it until the bottom turns light brown

Then flip the chicken and fry the other side

Shift the chicken to a bowl

Keep the remaining oil in the pan itself

Stuff the sauteed puttu inside the shallow fried chicken

Tie its legs so that the puttu won't spill while cooking

For gravy

Heat the pan again with the oil in which the chicken was fried

Add sliced onions and saute well

Now add sliced ginger, garlic and green chilies

Keep on sauteing

Add turmeric powder, coriander powder, chili powder and garam masala

Fry it until a delicious aroma of the masala fills the air

Add thin coconut milk

Stir well using the ladle

Place the stuffed chicken in the gravy

Flip the chicken to let it get covered in the gravy

Cover the pan with a lid and allow it to cook

When the gravy thickens, add the thick coconut milk and mix well

Keep it on simmer for a minute

Move the chicken to a serving bowl

Pour the gravy over it

For seasoning

In another pan, heat ghee

Splutter mustard seeds in it

Fry sliced shallots

Add dried chilies and saute well

Finally, add some curry leaves

Fry until the shallots are translucent

Pour this seasoning over the chicken

Puttu kozhi is ready to be relished

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