KIZHI PAROTTA

Hi All,

The story behind this Kizhi parotta is always a sweet memory for me. Last year before planning for vacation to Kochi , I listed out the dish names which I wanted to try there, and on the top of list was this kizhi parotta. Everyday we use to search this parotta in all online portals but none of the restaurents served this parotta. Finally I searched in fb and got their contact number and messaged and got it delivered to our house.

And it was worth of so much effort, it was spicy, aromatic , wonderful and just out of words. I love kerala for this parotta itself. From then I wanted to try this parotta at home desperately. Though the recipe is not much complicated but getting banana leaf is more complicated here. We have to travel a couple of kms to buy banana leaf and in this covid situation it was very risky.

Finally one fine day we bought banana leafs and made this kizhi parotta at home and as expected it was a hit and tasted wonderful.

Happy to share the recipe with you all,

Here is the recipe,

SERVING : 3 members

COOKING TIME : 1 hour.

INGREDIENTS :

Parotta – 6 nos ( recipe link here and here).

Onions – 1 nos big

Curry leaves – a sprig.

Coriander leaves – 2 tblsp.

Banana leaves – 1 big

Coconut oil – 1 tsp.

FOR GRAVY :

FOR MARINATION :

Chicken – ½ kg.

Chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Pepper powder – 1 tsp

Garam masala – 1 tsp.

Salt – for taste.

Ginger garlic onion paste – grind 5 pods garlic, ½” ginger, ½ onion to fine paste.

FOR MASALA :

Onion – 2 nos ( big).

Cumin – 1 tsp.

Garlic ginger paste   - 1 tsp

Turmeric powder – ¼ tsp.

Coriander powder – 1 ½ tsp.

Chilli powder – 1 tsp.

Garam masala – 1 tsp.

Fennel powder – 1 tsp.

Tomatoes – 2 nos ( medium sized).

Curry leaves – a sprig.

Green chillies – 2 nos.

Salt  for taste.

Coconut oil – 2 tsp.

METHOD :

PREPARATION :

1)  Marinate marinating ingredients with chicken and let it rest for 30 mins.

2) Chop onions, tomatoes to small pieces.

3) Cut banana leaves to big size pieces and show in medium flame till it changes colour, keep it aside till use (this will prevent leaves from tearing)

COOKING :

1) In a wide vessel add marinated chicken , ½ cup water and let it boil till chicken is half cooked  or 75% , strain the chicken water ( stock ) and keep it aside.

2) Heat coconut oil in pan , add cumin, followed by onions, ginger garlic paste, salt and saute till raw smell leaves and onions turn brown.

3) Now add masala powders, turmeric powder, coriander powder, chilli powder, garam masala, fennel powder and saute for a minute.

4) Add tomatoes and saute till mushy.

5) At this stage add chicken stock water and boil for 2 minutes till masala blends with stock water well.

6) Once it starts boiling add chicken , curry leaves, green chillies , mix well and boil till chicken cooks to soft and tender. Remove from flame.

7)Place one parotta in banana leaf , layer with chicken masala, curry leaves, coriander leaves, onion slice, another parotta and top with a full ladle full of masala again.

8) Cover the leaf and tie a knot at top.

9) Heat dosa tawa, add 1 tsp coconut oil, place the package , close pan and boil for 10 to 15 mins in medium flame.

10)             Remove from flame , open and enjoy hot spicy kizhi parotta.

HAPPY COOKING!!