Viral veg paal parotta recipe made with parotta and coconut gravy in a traditional setup.
Ancient Revival Recipes, Breakfast and Dinner Recipes, Parotta, Recipes, Street Food Recipes

Paal Parotta Recipe, How to make Veg Paal Parotta

Flaky parottas soaked in coconut-rich salna, steamed in a banana leaf–lined clay pot for a soft, aromatic, soul-satisfying finish.

I first got to know about this Kerala-style/ Tamil Nadu Style paal parotta during a casual Friday lunch at Balaji Mess. As I scanned their specials board, the words “Paal Parotta with Chicken” caught my eye — something about it felt bold, nostalgic, and comforting all at once. I had no clue what to expect, but the moment it arrived — clay pot paal parotta, steaming with creamy gravy inside a soft banana leaf wrap — I knew I was in for something truly special.

It tasted so divine, I couldn’t believe I was eating parotta — and that’s saying something because I’m usually not a fan! That same night, I stumbled upon snippets from the Tamil movies Thalaivan and Thalaivi, showing scenes of parotta folding and banana leaf steaming, salna bubbling away. It felt like the universe nudging me to recreate this viral paal parotta the very next day.


But of course, I went the veg paal parotta route. That mushroom salna I posted yesterday? Truth is, I made it only for this. Just to pour it over hot parottas, tuck it into a banana leaf, and nestle it into a clay pot — exactly like they did at the mess.

I didn’t think I’d enjoy it this much, but I ended up devouring two whole parottas without even realizing it. Soft, creamy, and bursting with spice and aroma — this banana leaf paal parotta was everything I didn’t know I was craving and so addictive.

Flavor & Taste – What Makes Tamil Nadu Style / Kerala style Paal Parotta in Clay Pot So Irresistible?

This isn’t your usual parotta dipped in salna. It’s flaky parottas soaked in creamy, spiced mushroom gravy, gently steamed in a clay pot lined with banana leaf — and that changes everything. I brushed the pot with ghee, placed the banana leaf, and added a handful of ghee-roasted curry leaves and cashews. As the hot salna soaked in, the aroma of ghee, curry leaf, and coconut milk rose like temple prasad — warm, nostalgic, and inviting.

The texture turns soft yet layered, never mushy. The coconut milk adds mellow sweetness, the spices give warmth, and mushrooms add body without heaviness. That banana leaf and clay pot duo brings rustic charm — the clay holds the heat, the leaf infuses freshness, and the ghee ties it all together. It’s rich, aromatic, and comforting — the kind of dish you eat with your hands and your heart.

Bite of History – Paal Parotta Recipe

Paal Parotta likely began as a humble mess-style dish in Tamil Nadu and Kerala, where leftover parottas were soaked in coconut-rich salna or milk and gently steamed. Over time, it evolved into a street food favorite, especially in places like Madurai and Palakkad. Today, whether served sweet or savory, wrapped in banana leaf or nestled in a clay pot, it’s celebrated as a viral South Indian comfort food with deep roots in mess culture.

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Ingredient Roles in Veg Paal Parotta

IngredientRole in the Dish
ParottaActs as the base – flaky layers that soak up the rich salna and turn soft yet chewy
Mushroom SalnaCoconut-rich, spiced gravy that adds depth, creaminess, and bold flavor
Banana LeafLines the clay pot and adds an earthy aroma while steaming
Clay Pot


Thick Coconut Milk
Retains heat and infuses rustic charm and warmth to the dish

Coconut milk adds creamy richness, gentle sweetness, and helps soften the parotta while infusing it with classic South Indian aroma.
Ghee (base layer)Brushed beneath the banana leaf for aroma and richness
Ghee-roasted cashewsAdds crunch and a buttery bite on top
Ghee-roasted curry leavesFragrant garnish that ties together South Indian flavor and aroma
Coriander leaves
Fresh herbal note to balance the creamy richness

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Paal Parotta Recipe, How to make Veg Paal Parotta
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Paal Parotta Recipe, How to make Veg Paal Parotta

Recipe by Sandhya Riyaz
0.0 from 0 votes
Course: Main Course, Dinner, Street FoodCuisine: South Indian, Tamil Nadu, KeralaDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Dum time

15

minutes

Flaky parottas layered with coconut-rich mushroom salna, steamed in a ghee-brushed clay pot lined with banana leaf, and topped with roasted cashews and curry leaves — a soulful, veg version of the viral paal parotta.

Ingredients for Tamil Nadu style Paal Parotta

  • For Assembling the Paal Parotta:

  • 4 nos. 4 Flaky parottas (homemade or store-bought)

  • 1 cup, 1 Mushroom Salna

  • ½ cup, ½ Thick Coconut Milk

  • 4 pcs, 4 Banana leaf (enough to line the pot)

  • 4 teaspoon, 4 Ghee (for brushing and garnishing)

  • 6 nos. 6 Cashews

  • 1 sprig, 1 Curry leaves

  • Fresh coriander leaves (for garnish)

Directions to make Paal Parotta

  • Roast the Garnish
    In a small pan, heat 1–2 tsp ghee. Add broken cashews and curry leaves. Roast until golden and crisp. Set aside.
  • Prepare the Clay Pot Base
    Brush the bottom of a small clay pot or heat-safe bowl with ghee. Line it with a trimmed piece of banana leaf, pressing gently to fit the shape of the pot.
  • Layer 1
    Place one parotta inside, pour about 3 tablespoons of thick coconut milk over it, and gently press to help it soak.
  • Layer 2 and Pour:
    After placing one parotta and pouring coconut milk, add ¼ to ½ cup hot mushroom salna, then layer another parotta over it. Pour a little more thick coconut milk on top, sprinkle ghee-roasted cashews and curry leaves, cover with a piece of banana leaf.
  • Dum Cook:
    Close the clay pot with a lid, and dum cook on low for 5–7 minutes until aromatic and well-soaked.
  • Serve Hot
    Remove the banana leaf, garnish with fresh coriander, remaining ghee roasted cashews and curry leaves, and serve hot — straight from the pot for full flavor and drama!

Notes

  • 1 cup = 250 ml

Directions to make Veg Paal Parotta with step by step images

  • Prepare u0026 Layer:
    Brush the bottom of a small clay pot with ghee and line it with a trimmed banana leaf. Place one parotta inside, pour about 3 tablespoons of thick coconut milk over it, and gently press to help it soak.
  • Layer and Pour:
    After placing one parotta and pouring coconut milk, add ¼ to ½ cup hot mushroom salna, then layer another parotta over it. Pour a little more thick coconut milk on top, sprinkle ghee-roasted cashews and curry leaves, cover with a piece of banana leaf.
  • Dum Cook:
    Close the clay pot with a lid, and dum cook on low for 5–7 minutes until aromatic and well-soaked.
  • Serve Hot
    Remove the banana leaf, garnish with fresh coriander, remaining ghee roasted cashews and curry leaves, and serve hot — straight from the pot for full flavor and drama!
Flaky Kerala-style paal parotta served in banana leaf with creamy coconut salna.
Paal Parotta by Sandhya Riyaz

Pro Tips to make tasty Kerala Style Paal Parotta

  • Use day-old parottas for best results — they soak up the salna better without turning mushy.
  • Brush ghee under the banana leaf before placing it in the clay pot for an extra aromatic base layer.
  • Dum gently,— just 5–7 minutes of covered resting in hot steam makes all the difference.
  • Roast cashews and curry leaves in ghee until golden and sprinkle right before serving for a fresh crunch.
  • If you don’t have a clay pot, use a steel bowl or an oven-safe glass dish with a banana leaf lining.

Serving Suggestion Tamil Nadu Style Paal Parotta

Serve this banana leaf clay pot paal parotta hot and straight from the pot for the best aroma and texture. It pairs beautifully with:

  • A glass of chilled spiced buttermilk or nannari sherbet
  • Simple onion raita on the side
  • A slice of boiled egg or roasted baby potatoes for a deluxe touch
    To keep it traditional, skip cutlery — eat it warm with your hands for the full mess-style experience!

FAQs – Veg Paal Parotta

Q: What is veg paal parotta and how is it made in a clay pot?

A: Veg paal parotta is a South Indian dish where parottas are soaked in coconut milk–based salna and steamed inside a banana leaf–lined clay pot. It’s a vegetarian twist on the popular meat-based version, offering a creamy, spicy, and earthy flavor.

Q: Can I make Tamil Nadu Style paal parotta without banana leaf or clay pot?

A: Yes, while the banana leaf and clay pot add aroma and presentation, you can use parchment paper and any heat-safe bowl or even an oven dish for a similar softening effect.

Q: How to make viral paal parotta at home using mushroom salna?

A: To make viral paal parotta at home, tear parottas into a banana-leaf-lined pot, pour over homemade mushroom salna, top with ghee-roasted curry leaves and cashews, and steam for a few minutes until aromatic and soft.

Parottas layered in banana leaf, soaked in coconut-rich mushroom salna.
Paal Parotta by Sandhya Riyaz

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