ഒടിയൻ ഒളിച്ച പൊറോട്ട കിഴി / Beef Curry Wrapped in Kerala Parotta

This recipe has been inspired from a WhatsApp video that was forwarded during the Holiday season.  

The great ‘Kerala Parotta’ or ‘Barota’ is a sure thing of immense joy.  These flaky thin layers traps the rich meaty curries & provide the perfectly delicious crisp-soft cover for enveloping the tender pieces of beef cooked with stir fried onions, tomato, & aromatic spices wrapped and grilled in banana leaf.

 

Ingredients for Kerala Parotta:
Maida / all purpose flour- 2 cups
Milk – 1/2 cup
Egg – 1
Salt- To taste
Oil – As needed
Luke warm water – as needed

Method: In a large bowl, combine all the ingredients and knead into a smooth dough. Cover with a wet muslin cloth and keep it aside for 1 hour.  Divide the dough into equal size lemon balls and apply oil on the dough balls. On a flat surface, apply oil. Pat the dough as flat as you can with your hand or with a rolling pin to the maximum, making it as thin as possible. Holding one end of the pleated dough, rotate it in a spiral design and keep aside. Repeat the process for each dough balls. and cover it with wet muslin cloth.  Heat a tawa or griddle on medium flame. Roll out each ball just like you do for a roti, but it should be rolled out thick.  Do not apply any flour to roll it out. Apply some oil/ghee only. Using both hands, make pleats on the rolled dough from one end. Place the parotta on the heated tawa and cook each side with ghee for 1 or 2 minutes, flipping frequently, until it turns golden brown and firm.  Transfer the cooked parotta into a muslin cloth. When the parottas are done, gently beat the cooked parottas on a clean flat surface. This will loosen up the folds to form a spiral layer like design making it fluffy. Serve hot with beef or any curry of your choice.

Ingredients for Beef Curry:
Beef – 1 kg, cut into medium cubes
Onion – 2, thinly sliced
Green chilies- 3, finely chopped
Tomato – 1, finely chopped
Ginger-garlic paste – 2 tsp
Chili powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – 1 tsp
Garam masala powder – 1 tsp
Beef masala powder – 1 tsp (optional)
Cardamom– 4
Cloves – 4
Black Peppercorns – 4
Bay leaves – 2
Cinnamon – 4
Star anise – 1
Curry leaves – A sprig
Oil- As needed
Salt- To taste
Water- As needed

Method: Clean, wash, and drain the beef pieces. Marinate the beef with red chili powder, turmeric powder, and salt. Keep it aside for 15-20 mins. Heat oil in a pressure cooker. Add the whole spices and fry for 1-2 mins until the aroma arises. Add the sliced onions & green chilies and saute until soft and translucent. Add the ginger-garlic paste and fry until the raw smell goes away. Add the chopped tomatoes and cook until soft and mushy. Add the spice powders and saute for 2-3 mins until the oil starts to separate. To this, add the marinated beef and fry for 2-3 mins. Add 1 cup of water and salt to taste and mix well. Cover the pressure cooker with a lid and cook for 4-5 whistles. Remove from flame and keep it aside until the pressure subsides. Open the lid and check if the meat is tender and cooked. Garnish with curry leaves.

 

To make the kizhi/parcels:  Clean a few banana/plantain leaves and wipe well. Place them over flame to make them soft and pliable.  Place a parotta over the leaf and pour the beef curry over the middle of the parotta & spread it, place a second parotta over the curry, and pour the curry again over the parotta. Hold all the edges of the banana leaf together and tie it tightly like a kizhi/parcel. Place this kizhi on a heated tawa. Cook for 3-4 mins, sprinkling water over the kizhi. Remove from flame and serve hot.

 

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