Veg Kizhi Parotta

 

Veg Kizhi Parotta recipe–Kerala Kizhi Parotta In Banana leaf (Vegetarian)

Cuisine: South Indian

 

Category: Main course

 

Serves: 2

 

Prep time: 10 Minutes

 

Cook time: 20 Minutes

 

Total time: 30 Minutes

 

INGREDIENTS

For layering kizhi parotta Parotta - 4 ( Homemade or readymade) Plain salna / Empty salna or Veg salna - 3 cups Mushroom, paneer dry curry Grated paneer - 1/2 cup Coriander leaves - to garnish Banana leaf - 3 Cooking oil - to drizzle For dry curry Mushroom - 10 (Slice thinly) Paneer - 20 small cubes Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed Cooking oil - 2 tbsp

HOW TO MAKE VEG KIZHI PAROTTA RECIPE

1. Wash and slice mushroom. Chop paneer, soak in hot water and set aside.

1. Make Salna and keep it ready.

1. Heat oil in a kadai. Add mushroom and paneer pieces. Saute for a minute.

1. Lower the flame. Add salt, chilli powder, turmeric and garam masala powder.

1. Mix well and cook till mushroom becomes soft. Switch off the flame. Keep in a bowl.

1. Now take the parotta and cook both sides in dosa tawa drizzling oil. Remove and press it to form layers. Cook 4 parotta and set aside.

1. Now take the cooked parotta, salna, mushroom masala, grated paneer and coriander leaves.

1. Heat a banana leaf in low flame for few seconds.

1. Add a tsp of ghee. Place one parotta, pour salna to cover it.

1. Spread the mushroom masala. Now layer it another parotta, pour salna.

1. Spread the grated paneer and garnish with coriander leaves.

1. Fold the banana leaf all the sides and tie it with the thread.

1. Heat dosa tawa and drizzle oil. Place the folded banana leaf.

1. Cook in low flame for a minute. Flip and cook the other side too.

1. Remove and serve with onion raita and salna. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and slice mushroom. Chop paneer into small pieces. Soak in hot water till use. Wash and chop onion, tomato for making salna. Grind coconut + poppy seeds for salna. Make salna following THIS RECIPE. You can make it plain or add vegetables like cauliflower, carrot, beans, peas and potato. Keep the salna ready. Now lets make the mushroom masala. Heat oil in a kadai. Add sliced mushroom, paneer cubes. Mix in low flame for few minutes till mushroom turns soft. Add red chilli powder, salt, turmeric powder and garam masala powder. Mix gently to coat the mushroom and paneer pieces. Switch off the flame and remove in a bowl. I used readymade frozen parotta. You can use homemade or store bought parotta too. Cook the parotta drizzling oil in both the sides. Remove in a plate and separate the layers by patting the parotta between your hands. Cook 4 parotta and keep it ready in a plate. Grate paneer and finely chop coriander leaves. Keep it ready. Take banana leaf and roast in low flame in both the sides. Roasting the leaf makes it soft and easily foldable. Place a full banana leaf over the table. Place a small leaf in the middle. Drop a tsp of ghee. Keep one parotta in the center of leaf. Pour salna to cover the parotta. Spread the mushroom, paneer masala. Cover it with another parotta and pour salna again. Spread the grated paneer and garnish with coriander leaves. Fold the banana leaf in both the sides. Tie with a thread or with the fiber part of banana leaf.  Heat a dosa tawa. Pour 2 tsp of oil. Place the banana leaf and cook in low flame for few minutes. Flip the other side and cook it. Remove and enjoy the super soft and flavorful Veg kizhi parotta with onion raita, salna ! Enjoy !

Note

You can make plain salna or vegetable salna as per your choice. I made dry mushroom masala. You can saute onion, tomato, ginger garlic paste and make it like a thick curry too. Procedure seems to be lengthy. But it took just 15 minutes to prepare the salna and mushroom masala. If you have readymade parotta, you can make it easily. Instead of mushroom and paneer, you can use cauliflower.