I am a big big fan of Parotta based recipes. Recently I came across this Kerala special Kizhi parotta recipe in my Instagram feed. It was chicken kizhi parotta recipe from a Kerala hotel. I got tempted to try and looking for a vegetarian version. Then I found this veg kizhi parotta recipe in a YouTube channel where the host showed the making of vegetarian kizhi parotta with mushroom and paneer from a small hotel in Chennai.
I was so happy to see that video and tried it immediately with some store bought parotta. To layer this kizhi parotta, I made my hotel style plain salna, a dry curry with mushroom and paneer, some grated paneer and coriander leaves to garnish. I layered everything over the roasted banana leaf and cooked in a dosa tawa. You can also steam it for few minutes just like podhi soru.
The flavor of banana leaf over the cooked parotta was awesome. Moreover the parotta was so soft to eat. So you don't have to tear it and soak in salna to eat. This kizhi parotta is already soaked and cooked in salna. So it was so soft and yummy. We all loved it.
Friends, if you are a parotta lover like me, you must try this kizhi parotta. You will love it for sure. You can also use mixed vegetables or cauliflower in salna for variations. Non-vegetarians, you can make it with chicken salna and chicken curry or prawns masala just like the one I saw in the video.
Ok, lets see how to make veg kizhi parotta recipe with step by step pictures and video !
Check out my Veg Kothu parotta recipe
Chilli parotta
Veg Kizhi Parotta Recipe
Veg Kizhi Parotta Recipe - Kerala style kizhi parotta in vegetarian version using mushroom and paneer.
Cuisine: South Indian
Category: Main course
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
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
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HOW TO MAKE VEG KIZHI PAROTTA RECIPE
- Wash and slice mushroom. Chop paneer, soak in hot water and set aside.
- Make Salna and keep it ready.
- Heat oil in a kadai. Add mushroom and paneer pieces. Saute for a minute.
- Lower the flame. Add salt, chilli powder, turmeric and garam masala powder.
- Mix well and cook till mushroom becomes soft. Switch off the flame. Keep in a bowl.
- 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.
- Now take the cooked parotta, salna, mushroom masala, grated paneer and coriander leaves.
- Heat a banana leaf in low flame for few seconds.
- Add a tsp of ghee. Place one parotta, pour salna to cover it.
- Spread the mushroom masala. Now layer it another parotta, pour salna.
- Spread the grated paneer and garnish with coriander leaves.
- Fold the banana leaf all the sides and tie it with the thread.
- Heat dosa tawa and drizzle oil. Place the folded banana leaf.
- Cook in low flame for a minute. Flip and cook the other side too.
- 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 !
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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.
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Easy and yummy, hotel style Veg kizhi parotta is ready to enjoy with onion raita and salna !
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