Restaurant-style Veg Kizhi Parotta | Kizhi Parotta | Banana Leaf Parotta | Veg Parotta | Cookd

Loaded with spices and flavors, this restaurant-style Veg Kizhi Parotta is sure to drive your mid-week blues away! Try it out and see for yourself!

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Veg Kizhi Parotta Recipe:
To Grind:
Grated Coconut - ½ Cup
Cashew - 5 nos
Poppy Seeds - 1 tbsp
Hot Water - ¼ Cup

Other Ingredients (For Salna):
Oil - 4 tbsp
Cinnamon - 1 inch
Green Cardamom - 2 nos
Kalpasi/Stone Flower - 1 no
Fennel Seeds - ½ tsp
Curry Leaves - 2 Sprigs
Onion (finely chopped) - 1 no
Ginger Garlic Paste - 1 tbsp
Tomato (finely chopped) - 2 nos
Mint Leaves - ¼ Cup
Red Chilli Powder - 2 tsp
Salt - 1 tsp
Turmeric Powder - ½ tsp
Coriander Powder - 2 tsp
Garam Masala Powder - ½ tsp
Potato (diced) - 1 no
Carrot (diced) - 1 no
Beans (chopped) - ½ Cup
Cauliflower (florets) - ½ Cup
Lemon Juice - 1 tbsp
Water - 2 Cups

Paneer & Mushroom Masala:
Oil - 1 tbsp
Curry Leaves - 1 Sprig
Green Chilli (finely chopped) - 2 nos
Garlic (finely chopped) - 1 tbsp
Mushroom (quartered) - 100 grams
Red Chilli Powder - ½ tsp
Salt - ¼ tsp
Black Pepper Powder - ½ tsp
Garam Masala Powder - ¼ tsp
Paneer (diced) - 200 grams
Coriander Leaves (finely chopped) - 2 tbsp

Other Ingredients:
Parotta (cooked) - 6 nos
Banana Leaf - 2 nos
Water - A Few Drops
Onion (finely chopped) - 2 tbsp
Coriander Leaves (finely chopped) - 2 tbsp

Cooking Instructions:

Veg Salna:
1. Soak the cashew and poppy seeds in hot water for 10 minutes.

2. Grind it to a fine paste along with grated coconut and set aside.

3. In a pressure cooker, heat oil and add the whole spices, followed by the onion and curry leaves. Saute for 2 minutes.

4. Add the ginger garlic paste and saute for a minute, followed by the tomato and mint leaves. Mix and add the powdered spices and salt.

5. Add the potato, carrot, beans, and cauliflower. Mix and add lemon juice and coconut paste.

6. Give it a stir and then add water. Cover and pressure cook for 2 whistles on medium heat.

7. Once the pressure has settled, open the lid and set aside.

Mushroom & Paneer Masala:
1. Heat oil and add the curry leaves, green chilli, and garlic. Saute lightly until aromatic.

2. Add the mushrooms and mix. Add the powdered spices and salt. Saute for 5 minutes or until it releases moisture and then turns almost dry.

3. Add the paneer pieces and saute for 2 more minutes.

4. Add the coriander leaves and mix. Turn off the heat and set it aside.

Assembling the Parotta:
1. Remove the thick center part of the banana leaf carefully. Heat up the leaves over direct heat to make it flexible.

2. In the center, pour some of the salna. Place a parotta followed by more salna. Place some of the paneer & mushroom masala.

3. Repeat the process again. On top, place a parotta followed by some salna and topped off with chopped onion and coriander leaves.

4. Cover it with the banana leaf and tie it tightly using some of the banana leaf fiber itself, or using a rope/twine.

5. Place it on a hot tawa and sprinkle some water around it. Cook for 3 minutes on each side. Open the parcel only while serving.

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