How to Make Special Banana Leaf Chicken Parotta | Chicken Parotta | Kizhi Parotta
A very special and popular dish in South India.
Chicken Parotta/Kizhi Parotta, is a very special and popular dish in South India. The Parottas are soaked with a combination of salna and semi-thick gravy (veg, chicken, or meat) and wrapped in a banana leaf, which is absolutely fabulous and tastes Yummy.
Ingredients:
Banana Leaf - 1
Onion - 1 No (sliced)
Garlic -3 - 4 cloves (sliced)
Parotta - 2 No
Chicken Gravy - 1 plate
Salna - 2 - 4 cups
Note:- Considering you already have Kerala Parotta, Empty Salna (thin parotta gravy, served mostly in Tamil Nadu parotta Kadai/Hotel), and Chicken Gravy.
Preparation Method:
Take a fresh banana leaf.
Take two full Parottas, tear them into small pieces and place them in the centre of the banana leaf.
Pour two serving spoons full of plain Chicken gravy.
Place 2 - 3 Chicken pieces from the gravy on top.
Then, pour 2 - 3 serving spoons full of Salna.
Add onion slices on top of it.
Then fold the banana leaf and tie it with a thread if you want.
Place the folded banana leaf on a pan (Tawa)
Pour water over it and Cook for 10 - 15 min on medium flame.
Pour water over it and Cook for 10 - 15 min on medium flame.
Once cooked, place the fold on the serving plate.
Fry the sliced onion and garlic in a pan, and sprinkle salt and pepper.
Accompany it along with the parotta, and serve hot.
That's it. It's ready. Enjoy and relish your Banana Leaf Chicken Parotta.
Hope you enjoyed my recipe and will meet you in the next one.
Note:- Recipe for
Kerala Parotta (can also be bought in ready-to-cook packs)
https://www.amazon.in/ID-Fresh-Malabar-Parota-400g/dp/B01468OHAK
Salna (Salna is a thin gravy of chicken, Mutton, or vegetables, meant to be poured over and submerged in your main dish. Best used with parotta, but also with dosa, idli and biryani)
Chicken Gravy
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