Bread Kizhi is my own take on the classic Kizhi Parotta. Instead of parotta, this recipe uses bread cubes soaked in a rich, spicy mushroom masala and wrapped in banana leaves. The banana leaf adds a distinct flavor to the dish, making it a wholesome and mass vera level dish. A must try Makkale!

This recipe is perfect for anyone looking to explore unique South Indian-inspired dishes. Whether it’s for breakfast, lunch, or dinner, this Bread Kizhi promises a yummy taste in every bite!

Let’s Talk About Ingredients

• Bread: Acts as the base for the dish, soaking up the flavorful masala. Use plain white or brown bread. Avoid flavored varieties like garlic bread.
• Mushrooms: A nutritious and low-calorie ingredient that absorbs the masala beautifully. You can substitute it with paneer or mixed vegetables.
• Spices: Cinnamon, clove, cumin, fennel, coriander, and peppercorns bring warmth and depth to the masala. Adjust the spice level to your taste.
• Banana Leaf: Adds a natural, earthy aroma and serves as a beautiful wrapper for cooking the bread masala.

Detailed Recipe

Video Recipe

Instructions with photo guide

• Prepare the Masala Paste
  • Heat 1 tsp oil in a pan. Add:
    • A small piece of cinnamon
    • 1 clove
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tsp coriander seeds
    • 1 tsp peppercorns
  • Sauté for a few seconds until aromatic.

• Add:
  • 2 garlic cloves (chopped)
  • 2 tbsp ginger (chopped)
  • 2 green chillies (chopped)
• Sauté again

• and add 2 chopped tomatoes. Fry for a minute.

• Add 2 tbsp fried gram, mix well, and let the mixture cool. Grind it to a fine paste.

• Cook the Mushrooms
  • Heat 1 tbsp oil in a pan. Add 1 large onion (finely chopped) and fry until pink.

• Add 250 gms sliced mushrooms and 1/2 tsp salt. Cook until the mushrooms shrink.

• Add the Masala and Spices
  • Add the prepared masala paste to the pan and sauté well.

• Add:
  • 1/8 tsp turmeric powder
  • 1/8 tsp chilli powder
  • 1/4 tsp salt
• Cook until the raw smell leaves.

• Simmer the Curry
  • Add 2 cups water, a few cashews, and a sprig of curry leaves.

Mix well, cover, and cook on high heat for 5 minutes.

Add the Bread Cubes

• Add 10 bread slices (chopped into cubes) to the curry.
• Mix gently to avoid mashing. The bread absorbs the flavorful masala.
• Add chopped coriander leaves and mix once.

• Prepare the Banana Leaf
  • Heat the banana leaf over a flame to wilt it slightly, making it soft and pliable.
• Assemble the Kizhi
  • Place half the bread masala on the banana leaf.
  • Top with chopped onions and coriander leaves.

• Fold the banana leaf into a rectangle and secure it with a rubber band or thread.

Cook the Kizhi

• Heat a pan with a little oil. Place the banana leaf parcel in the pan.
• Cover and cook on low heat for 5 minutes.

Serve Hot

• Open the parcel and check if the bottom is cooked well.
• Serve hot, topped with additional chopped onions if desired.

Expert Tips

• Use fresh banana leaves and heat it up a little in direct flame to avoid tearing. If unavailable, use parchment paper.
• Ensure the bread cubes are firm to prevent mashing while mixing and remember NO OVER MIXING.
• Adjust the spice level by varying the number of green chillies and peppercorns.

FAQs

Can I replace the bread?
Yes, you can use roti or leftover chapati cut into pieces.

What can I replace mushrooms with?
Paneer, tofu, or vegetables like carrots, beans, and peas work well.

Is banana leaf necessary?
If unavailable, use parchment paper or aluminum foil. However, banana leaves add a distinct traditional flavor.

Can I prepare this in advance?
Yes, you can prepare the masala and assemble the parcels ahead of time. Cook them just before serving.

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