Kizhi Parotta | Kozhi Potlam

Kizhi Parotta | Kozhi Potlam

This South Indian delicacy, Kizhi Parotta, weaves together the rich, layered textures of parotta with the savory essence of succulent chicken, creating a tapestry of flavors that captivates the senses.

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Prep Time 15

Cook Time 40

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.
10 Nos. Shallots, 6 Nos. Garlic, 1 piece Ginger, 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, 2 Nos. Onion
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.
1 tbsp oil, 1 No. Tomato
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.
2 Nos. Onion, 1/2 kg Chicken
Stir occasionally until the curry is thick to desired consistency. Then add some chopped coriander leaves and turn off the flame.
Few Coriander leaves
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!!