KIZHI PAROTTA | Banana Leaf Parotta Recipe Cooking In Village | Soft Layered Mutton Kizhi Parotta

KIZHI PAROTTA | Banana Leaf Parotta Recipe Cooking In Village | Soft Layered Mutton Kizhi ParottaShow more

Kizhi Parotta is a popular South Indian dish, especially in Tamil Nadu and Kerala. It's a type of layered parotta that is typically cooked and served in banana leaves. Here's a basic recipe for making Kizhi Parotta with soft layered mutton filling:

Ingredients:
For Parotta Dough:

2 cups all-purpose flour (maida)
Salt to taste
Water, as needed
Oil, for frying
For Mutton Filling:

250g mutton, finely chopped
1 onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, chopped
1 tablespoon ginger-garlic paste
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
Oil for cooking
Other:

Banana leaves
Kitchen twine
Instructions:
Prepare the Parotta Dough:

In a mixing bowl, combine all-purpose flour, salt, and water. Knead well until you get a soft, pliable dough. Cover and let it rest for about 30 minutes.
Prepare the Mutton Filling:

Heat oil in a pan, add chopped onions, and sauté until golden brown.
Add ginger-garlic paste and green chilies, sauté for a minute.
Add chopped tomatoes and cook until they turn mushy.
Add chopped mutton, chili powder, turmeric powder, garam masala, and salt. Cook until the mutton is tender and the mixture is dry. Set aside.
Prepare the Banana Leaves:

Cut banana leaves into square pieces, enough to wrap the parottas.
Lightly heat each leaf over a flame to make it pliable.
Assemble the Kizhi Parotta:

Take a portion of the parotta dough and roll it out into a thin circle.
Place a portion of the mutton filling in the center of the dough circle.
Fold the edges of the dough circle to cover the filling completely, forming a parcel.
Wrap the parcel tightly in a piece of banana leaf and tie it securely with kitchen twine.
Cook the Kizhi Parotta:

Heat a tawa (griddle) and place the wrapped parcels on it.
Cook on medium heat, flipping occasionally, until the parottas are cooked through and the banana leaves are slightly charred, about 10-15 minutes.
Serve:

Remove the twine and unwrap the banana leaves.
Serve the hot and flavorful Kizhi Parotta with raita or any desired side dish.
Enjoy your delicious Kizhi Parotta with soft layered mutton filling!