Kizhi Porotta / കിഴി പൊറോട്ട

Malayalis all time favorite food is here....

Kerala Porotta Recipe Please Click Here

Varutharacha Chicken Curry Recipe Please Click Here

There are many more types of chicken curry recipes in my page.  You can make any type of your choice. 

To assemble and make Kizhi Porotta first wash the banana leaf and then pass it lightly over low flame of a gas burner and soften the leaf.

First place a porotta and then pour some chicken curry on top of the porotta and then cover with another porotta. Now wrap the leaf and make a pouch and tie with a twine or banana leaf spine. Heat a frying pan and drizzle some oil and place the Kizhi Porotta on it. Roast it on very low flame for 10 minutes. 

You can replace chicken curry with beef / mutton or any curry of your choice

കിഴി പൊറോട്ട ആക്കാൻ വാഴ ഇല നന്നായി കഴുകി ഒന്ന് വാട്ടി എടുക്കുക. 

ഇലയിലേക്ക് ഒരു പൊറോട്ട വെച്ച് മുകളിൽ കുറച്ച് കറി ഒഴിച്ച് മുകളിൽ ഒരു പൊറോട്ട കൂടി വെച്ച് ഇല കിഴി ആക്കുക.. ഒരു ഫ്രയിങ് പാനിൽ അല്പം എണ്ണ ഒഴിച്ച് പൊറോട്ട കിഴി വെച്ച് ചെറിയ തീയിൽ ഇട്ട് പൊള്ളിച്ചെടുക്കുക..

ചിക്കൻ കറിക്ക് പകരം ബീഫ് / മട്ടൻ  കറി അല്ലെങ്കിൽ ഇഷ്ട്ടമുള്ള ഏതു കറിയും ഉപയോഗിക്കാം. 

Kerala Porotta

Malayali`s all time favorite...

Ingredients

All Purpose flour: 2 cups
Egg: 1 (Optional)
Sugar: 1 Tea spoon
Milk: 5 Table Spoon
Salt: As Required
Luke warm Water: As Required
Oil: 1/2 Cup

Cooking Time: 4 Minutes Per Porotta
Preparation Time: 2 Hours
Method

To a bowl add all purpose flour, salt and sugar.
Crack the egg and pour it to the milk and mix well
Add 3 table spoon oil and  this milk to the all purpose flour mix and combine
Now add enough water to make a smooth dough

Spread some oil on the dough and cover and keep aside for at least 1 hour

Divide the dough to little big balls (One dough ball makes 2 porotta ) and again apply some oil on the dough balls and keep aside for 10 minutes covered with a wet towel so that it wont dry

Now grease the working space with oil and roll the dough to as thing as possible

Cut the rolled dough through the center
Now take one end of the rolled dough and pull it upwards.  You can see it forms a pleate pattern like a long strip

Now Starting from one end of this pleated strip rotate it round until you reach the other end and tuck the end to the bottom of the roll.  Spread some oil on this and keep aside

Do the same with all the dough balls

Now slightly press and spread each roll with your palms to form the porotta.  It should not be too thick nor thin

Heat a tawa and cook the porotta on medium flame and drizzle some oil on top

Cook both sides well

 Once you cook 4 to 5 porotta place them on a flat surface and tap them from both sides using your hands towards the center so that the layers of the porotta separates. You need to do this when the porotta is warm
Serve hot with chicken, beef, mutton or vegetable curry.