Soya Kizhi Parotta | Malabar Parantha Masala Soya Curry
Soya Kizhi Parotta is a delicious and wholesome fusion dish rooted in Kerala's Malabar cuisine, where flaky parottas are layered with a spicy, protein-rich masala soya curry, wrapped in banana leaves (kizhi style), and then steamed or roasted to infuse the flavors.The dish offers a vegetarian twist on the traditional kizhi parotta, often made with meat. The soya chunks, cooked in a rich onion-tomato masala with aromatic spices, serve as a satisfying and nutritious filling. This wrapped delicacy delivers an earthy flavor from the banana leaf and a soft, melt-in-your-mouth texture.Perfect as a main course, it combines the indulgence of parotta with the health benefits of soya, making it ideal for festive meals or special occasions.
Ingredients
For Boiling
- Water (पानी) – 1 lt
- Soya chunks (सोया बड़ी) – 1 cup
- Salt (नमक) – to taste
- Peppercorn (काली मिर्च) – 8-10 nos
- Green chilli (हरि मिर्च) – 1 no
- Ginger chopped (अदरक) – 1 tsp
- Garlic chopped (लहसुन) – 1 tsp
- Turmeric (हल्दी) – ½ tsp
For Masala
- Coconut oil (नारियल तेल) – 4-5 tbsp
- Peppercorn (काली मिर्च) – 10-12 nos
- Fennel seeds (सौंफ़) – 2 tsp
- Garlic chopped (लहसुन) – 2 tsp
- Ginger chopped (अदरक) – 2 tsp
- Curry leaves (कड़ी पत्ता) – a sprig
- Onion, sliced (प्याज़) – 1½ cups
- Green chilli (हरि मिर्च) – 2 nos
- Turmeric (हल्दी) – ½ tsp
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1½ tsp
- Garam Masala (गरम मसाला) -½ tsp
- Tomato chopped (टमाटर) – 1½ cups
- Coriander Powder (धनिया पाउडर) – 1 tbsp
- Salt (नमक) – to taste
- Coconut Milk (नारियल का दूध) – 1½ cup
- Water (पानी) – 2 cups
- iD Wheat Lachha Paratha (लछा पराँठा) – 2 nos
- Ghee (घी) – 2 tbsp
- Banana leaves (केले का पत्ता) – few
Instructions
- 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!
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