Kizhi Parotta | Kozhi Potlam

Ingredientsfor 2 servings

• 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
• 1/2 kg Chicken
• 2 nos Onion
• 1 nos Tomato large
• Salt, as needed
• Few Coriander leaves — chopped
• 1 tbsp oil

Preparation

1. Step 1

   Pour oil into a pan and heat it and add all the ingredients under the Header 'For the ground masala'. Continue cooking for 7 to 8 minutes in low flame.

2. Step 2

   Then remove it from the pan and let it cool.

3. Step 3

   Grind it to a fine paste. Set aside.

4. Step 4

   Heat 1 tbsp oil in the same pan and cook onion and tomato for 10 minutes on low heat.

5. Step 5

   Add ground onion masala paste and chicken pieces. Season with salt. Pour 1/2 cup hot water and mix it well. Cover and Continue cooking for 20 to 25 minutes in low to medium heat.

6. Step 6

   Give it a stir now and then until the curry is thick to desired consistency. Then add some chopped coriander leaves and turn off the heat.

7. Step 7

   Heat a banana leaf in low flame for few seconds.Then place one parotta, pour chicken curry to cover it.

8. Step 8

   Now layer it with another parotta.

9. Step 9

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

10. Step 10

    Steam let it go for 10 minutes.

11. Step 11

    Remove.