Name: Kizhi Parotta
Prep time: 15 min
Cook time: 40 min
Ingredients: 10 Nos. Shallots; 6 Nos. Garlic; 1 piece Ginger (small); 2 Nos. Green chilly; 1 tsp Fennel seeds; 1/4 tsp Turmeric powder; 3/4 tbsp Chilly powder; 1&1/2 tbsp Coriander powder; 1/4 tsp Garam masala; 2 tbsp oil; 1/2 kg Chicken; 2 Nos. Onion; 1 No. Tomato (large); As required salt; Few Coriander leaves (chopped); 1 tbsp oil

Kizhi Parotta is a delectable special dish of South India. Parottas are soaked in a semi thick chicken or meat gravy and wrapped in a banana leaf. It is then steam cooked or slow cooked for 2 to 3 minutes in coconut oil. The flavor of banana leaf over the cooked parotta was simply awesome. Moreover the parotta was so soft to eat. So you don’t have to tear and soak in salna to eat. This Kizhi Parotta is already soaked and cooked in salna. It was so soft and yummy. We all loved it. I am basically a big fan of parotta dishes. Friends, if you are a parotta lover like me, you must surely try this Kizhi Parotta. You will love it for sure. Recently I came across this Kerala Special Kizhi Parotta in a post feed. I never got to taste the dish at a hotel or restaurant and so finally got tempted to re-create the dish right in my kitchen. I tried and its was an instant hit. Moreover, I was overwhelmed by the response from my family.

A note for vegetarians – you can use mixed vegetables or cauliflower in salna for a variation. Moreover, here I have illustrated the non-vegetarian version. Kizhi Parotta is a trending dish these days in facebook and other web sites. I tried Kizhi Parotta with store bought parottas. This is a wholesome and complete dish that can be served for brunch. This is a heavy dish. The parottas soak up completely the flavors of the curry making it an ultimate delicacy. I am not sure why I had not bumped into this special dish before but am glad that at least now I could. You can can enjoy the nutritious dish for dinner time too with your family. You can explore a well detailed Kizhi Parotta recipe in detail here.

Kizhi Parotta

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Prep Time 15 mins

Cook Time 40 mins

Course Main Dish

Cuisine Kerala

Servings People

Ingredients

For the Ground Masala

10 Nos. Shallots
6 Nos. Garlic
1 piece Ginger small
2 Nos. Green chilly
1 tsp Fennel seeds
1/4 tsp Turmeric powder
3/4 tbsp Chilly powder
1&1/2 tbsp Coriander powder
1/4 tsp Garam masala
2 tbsp oil

For chicken curry

1/2 kg Chicken
2 Nos. Onion
1 No. Tomato large
As required salt
Few Coriander leaves chopped
1 tbsp oil

Instructions

Heat oil in a pan and add all the ingredients under the Header 'For the ground masala'. Saute for 7-8 minutes in low flame.
Then remove it from the pan and let it cool.
Grind it to a fine paste. Keep it aside.
Heat 1 tbsp oil in the same pan and saute onion and tomato for 10 minutes on low flame.
Add ground onion masala paste and chicken pieces. Add salt to taste. Pour 1/2 cup hot water and mix it well. Cover and cook for 20-25 minutes in low to medium heat.
Stir occasionally until the curry is thick to desired consistency. Then add some chopped coriander leaves and turn off the flame.
Heat a banana leaf in low flame for few seconds.Then place one parotta, pour chicken curry to cover it.
Now layer it with another parotta.
Fold the banana leaf all the sides and tie it with the thread.
Steam cook it for 10 minutes.
Remove and Enjoy!!

Video

Notes

You can visit this link Pottalam Chicken Biriyani. You can also visit this link Mutta Kizhi.

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