Soya Kizhi Parotta | Malabar Parantha Masala Soya Curry

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Kizhi parotta is a comforting dish and the best thing is the flavour of banana leaf.
For Soya Kizhi Parotta, the first step is to make a Malabar-style soya roast. In a pan, boil some water and boil the soya chunks in it. Season it with salt, peppercorns, green chillies chopped, garlic chopped, ginger chopped, and a little bit of turmeric. Close the lid and cook it for another 5 minutes.

Strain the soya chunks. In a hot pan, add coconut oil and heat it. Add peppercorns, fennel seeds, chopped garlic, ginger and curry leaves then give it a stir. Now add sliced onions and toss them. Add green chillies, and stir continuously till the onions are evenly brown.

Now add tomatoes, then add coriander powder and salt. Mix this up. Add soya chunks when the tomatoes get cooked. Add water then cook it till the gravy is semi-dry.

Now, add coconut milk and mix it up. Soya roast is ready! Cook Parottas on a tawa from both sides while adding ghee.

For Kizhi, lay a few banana leaves and then place a little soya roast in the centre. Then place a Malabar Parotta, then again pour some soya roast, place a parotta and pour some soya roast. Wrap up the kizhi with a thread.

On a hot tawa, add some oil and place the kizhi on top of it. Sprinkle a dash of water and close it with a lid. Cook it well, then flip it around. Sprinkle some more water and then cook.
Kizhi Parotta is ready! Serve it hot and enjoy!