घर पे बनाओ नए तरीके का परोटा | South Indian Laccha Parotta | Banana Leaf Kizhi Parota | Chef Kunal

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 51.6K views Aug 10, 2023

Indulge in the perfect fusion of flavors of the Soya Kizhi Parotta, brought to you by iD Fresh, cook with love! 😍🌱✨ Elevate your taste buds with this delectable creation that combines the goodness of soya with the classic parotta, crafted to perfection. A symphony of taste and innovation awaits! 🍽️👨‍🍳 Soya Kizhi Parotta

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Prep time - 15 mins
Cooking time - 30 mins
Serves - 2

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

Step-by-Step Cooking Instructions

1
07:12 Assembling
2
09:54 Plating

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover घर पे बनाओ नए तरीके का परोटा?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.