Ingredients
Maida-1 cup
salt
sugar-1/4 tsp
milk-1/4 cup
water
oil
Chicken-1 cup
salt
turmeric-1/4 tsp
chilly powder-1/2 tsp
coriander powder-1/2 tsp
garam masala-1/3 tsp
soy sauce-1 tsp
pepper powder-1/4 tsp
curd-1 tbsp
ginger garlic paste-1 tbsp
whole spices
onion-1
water-1 cup
coriander leaves
Preparation
For making porotta, add maida, salt, and sugar in a bowl, mix it well, then add milk, knead it well, add required water, for extra softness add oil and make a soft dough, then divide it into equal small balls, apply oil on counter top then flatten the balls into thin layer, then fold it from one side, and roll it like a spin, flatten it again, after that cook it in a pan, tap it with hand after cooking.
For chicken masala, marinate chicken with masalas, soy sauce, curd ,and salt. Heat oil in a pan, add ginger garlic paste and whole spices, roast it well, next add onion, saute it well, then add chicken and water, cook it well until the masala become thick, turn off flame after adding some coriander leaves.
Take a banana leaf, heat it, then put 1 porotta, add curry above the porotta, then add another porotta, after that fold the leaf like kizhi and tie it tightly, then steam it for 10 minutes.
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