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Kizhi Parotta

by Nazreen Ebthisam
written by Nazreen Ebthisam 58.3K views
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Kizhi Parotta

Kizhi Parotta, also known as Potlam or Pothi Parotta, is a popular South Indian dish from Tamil Nadu. It offers a twist on the traditional parotta—a layered flatbread I make with maida or refined flour. I stuff it with shredded chicken, beef, or vegetables, then mix in spices and herbs. The final touch is wrapping and placing the parottas on a plate or banana leaf for an aromatic, visually appealing finish.
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Kizhi Parotta

Serves: 1 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Banana Leaf - 1
  • Parottas - 3 to 5
  • Beef Gravy - as needed
  • Coconut Oil - 1 tbsp

TO GARNISH:-

  • Onion - little (chopped)
  • Green Chilli - 1 or 2 (chopped)
  • Coriander Leaves - little (chopped)

Instructions

  1. Firstly, heat the banana leaf on low flame on all sides, so that the leaf does not tear while wrapping it.  Now place around 2 or 3 parottas on the leaf, pour beef gravy as needed, place the remaining parottas on top and pour enough gravy. Garnish with onion, green chilli and coriander leaves.
  2. Now wrap the leaf carefully and tie it.
  3. Heat little coconut oil on a tawa or non stick pan, place the wrapped leaf and cover with a lid completely covering the wrapped leaf. Toast it on low flame for about 2 to 3 minutes.
  4. Remove from flame and serve hot.