Kizhi Parotta

by Nazreen Ebthisam

Kizhi Parotta | Pothi Parotta Recipe | Beef Gravy | Banana Leaf

Kizhi Parotta, also known as Potlam Parotta, is a popular South Indian dish that originated in Tamil Nadu. It is a variant of the traditional parotta, a layered flatbread made from maida or refined flour. Kizhi Parotta is unique because it is prepared by stuffing the parotta with a flavorful mixture of shredded chicken or beef or vegetables, spices, and herbs.

The name “kizhi” translates to “tear” in Tamil and Malayalam, referring to the tearing of the parotta before stuffing the filling inside. The parotta is torn into small pieces, mixed with the stuffing, and then wrapped in a banana leaf or aluminum foil. The wrapped parottas are cooked on a hot griddle or tawa until they become crispy and golden.

The filling for Kizhi Parotta can vary based on personal preference. For non-vegetarian options, it often includes spiced and cooked chicken or beef, while vegetarian versions may include a mix of vegetables like onions, carrots, peas, and spices. The flavors from the filling infuse into the parotta, enhancing its taste and texture.

Kizhi Parotta is typically enjoyed as a main course dish and is often served with raita (yogurt-based side dish) or curry. It is known for its unique presentation, where the wrapped parottas are placed on a plate or banana leaf, creating an appealing and aromatic dish.

Overall, Kizhi Parotta is a flavorful and satisfying dish that combines the flaky and layered texture of parotta with a tasty filling, making it a popular choice among street food enthusiasts and restaurant-goers in South India.

Refer Wiki

Kizhi Parotta - Img 1

Kizhi Parotta

Serves: 1 Prep Time: Cooking Time:
Rating: 4.0/5
( 8 voted )


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


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


  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.
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