South Indian Delight Kili Parotta

கிழி பரோட்டா – Kili Parotta

Kili parotta is a popular South Indian dish especially from Tamilnadiu and Kerala, where flaky layered bread stuffed with flavourful filling and wrapped with banana leaf then cooked. This tastes so good and is my favorite dish.

Ingredients for Kili Parotta

Parotta – 4
Mutton sukka – 1 cup
Empty salna – 2 cups
Banana leaf – 1
Oil as needed

Directions

Cook the Parotta (not so crispy).
Clean the banana leaf and place one parotta over the leaf.
Add a scoop of mutton sukka over the parotta.
Spread evenly and place another Parotta over this.
Repeat the process and place the 4th parotta on top.
Now pour the salna over the 4th parotta.
Pour the salna until it covers all parotta well.
Fold the banana leaf and tie it with thread or jute.
Heat the dosa pan and drizzle little oil.
Place the banana leaf stuffed parotta in the dosa pan.
Cook that in medium heat until both sides turned golden brown.
Kizhi parotta ready.
Cut kill parotta into 4 pieces and serve.

Notes

I used frozen parotta for this recipe.
You may use any dry chicken & mutton dishes for filling but use boneless.
When you are adding the salna, make sure it doesn’t spill much.
To avoid dry spots and spilling, add the salna over each parotta and wait a little to absorb.