Kizhi parotta, an absolute Kerala delicacy…
Parotta is a popular flatbread in Kerala, enjoyed by almost everyone. It’s a layered and flaky bread made from maida flour (also known as all-purpose flour), oil or ghee (clarified butter), and water. The dough is kneaded thoroughly to create layers, and then small portions of the dough are stretched and beaten repeatedly to create thin layers that are later rolled into a spiral shape resembling a flattened round bread.
The process of making parotta involves skillful tossing, flattening, and folding, which helps create distinct layers within the parotta. The layered dough is then cooked on a griddle with oil or ghee until it turns golden brown and develops a crispy texture on the outside while remaining soft and layered on the inside.
Parottas are often served with various veg & non-veg curries.
A few years ago an innovative twist on parotta emerged in Kerala: Kizhi Parotta. This inventive creation involves layering parottas with a rich meat curry, and egg roast, all wrapped in a banana leaf, and steamed, elevating the traditional parotta to new heights.
Either chicken, beef, or mutton curry is poured over the parotta & wrapped in a banana leaf, this will make the parotta super soft & flavorful.
There are a few variations of making kizhi parotta, I topped the parotta with mutton curry & egg roast.
Here is the recipe for making Parotta
Here is the recipe for making the best tasting Mutton Curry
Here is the recipe for making Kerala Beef Roast
Here is the recipe for making Kerala Egg Roast
- For making 1 Kizhi Parotta
- Kerala Parottas- 3
- Mutton curry or beef roast
- Kerala egg roast
- Banana leaves
- In 1 kizhi parotta, 3 parottas will be layered.
- You can either make the parottas from scratch or use frozen store-bought parottas.
- If using frozen parottas: thaw the parottas & cook on a pan till both sides have turned golden & crispy.
- You can either spread thick chicken, mutton, or beef curry.
- Layering with egg roast is optional, you can also layer with chicken, mutton or beef curries.
- Wilt 2 large banana leaves- show the banana leaves over the flame burner or place them over glass top/electric cooktop. By wilting, the banana leaves won't break apart while wrapping.
- Take a large wide cast iron skillet or saucepan, add ¼ cup water on the skillet.
- Spread 1 large wilted banana leaf on the skillet.
- Place 1 parotta on the leaf.
- Spread thick chicken, mutton, or beef curry on the parotta & place a couple of meat pieces as well.
- Layer with the 2nd parotta.
- Spread egg roast on the parotta, and place 1 or 2 hard-boiled eggs.
- If you don't have egg roast, again spread the chicken, mutton or beef curry on the parotta.
- Finally, place the 3rd parotta.
- If you prefer you can pour ¼ cup coconut milk on the 3rd parotta, which will make the parotta very soft.
- Cover with the 2nd wilted banana leaf & wrap them well.
- Close the skillet with a lid.
- Place the skillet over medium-low heat.
- Steam cook for 10 minutes.
- Don't forget to add ½ cup water to the skillet.
- After 10 minutes, take the skillet off the heat. Let rest for 5 minutes.
- Transfer the kizhi parotta to a plate.
- Gently unwrap the banana leaf, the aroma that will be released from the kizhi parotta is just amazing.
- The parottas will be soaked in the curries & will be very soft.
- Enjoy the parotta with the meat & egg roast, an absolutely delicious Kerala delicacy.
