Receta PAROTA SALNA | PAROTA CHALNA - STEP BY STEP
PAROTA SALNA |PAROTA CHALNA
Parota Salna - Parota's are very popular all over the world and the combination of parota with salna is one of the famous food you can see in all the road-side restaurants of South India.
So today's recipe is going to be Salna (or) chalna.The ingredient list may seem a bit daunting, but the final dish is worth it. so lets start with the preparation.
Serves : 4
Preparation time : 15 mins.
Cooking time : 35 - 40 mins.
For this recipe you need
- First the curry masala needed for the gravy
- A small stick of cinnamon
- 2 bay leaves
- 2 tsp. of aniseed
- 2 cardamom pods
- 3 cloves
- 5 nos. of cashewnut
- 1 onion, finely sliced
- 1 tomato, chopped
- 3 green chillies,chopped
- A small piece of ginger, chopped
- 5 cloves garlic, chopped
- Few curry leaves
- handful of coriander leaveas
- 1/2 cup of grated coconut
- Oil
- For the gravy
- 1 onion, finely sliced
- 1 small sized tomato, finely chopped
- 1 big sized potato, peeled and quartered
- 1 tbsp .of chilli powder
- 1 tsp. of turmeric powder
- A sprig of curry leaves
- Coriander leaves for garnishing ( optional)
- Salt
- Oil
Preparation
Heat 1 tbsp. of oil in a heavy bottomed pan. Add the spices to the pan, fry for a minute. Add the onion and cashewnuts ,fry until soft.
Add tomatoes , ginger ,garlic and fry for few minutes.
Add the green chillies and fresh curry leaves.
Followed by coriander leaves and keep frying for a couple of minutes.
Finally add the grated coconut , stir it once. Take off the heat and allow it to cool. Add little water and grind to a fine paste in a blender. Reserve.
Heat oil in a pan, add the onions and fry until soft, Tip in the tomatoes, curry leaves and potatoes. Gently stir in the curry paste.
Mix in the spice powder and salt. Gently stir in the curry paste and simmer for a couple of minutes to blend well. This gravy should be fairly liquid ,but have some consistency,add water according to it.Cover and cook until the potatoes are cooked through,keep stirring in between. Remove from heat and garnish with chopped coriander leaves, if desired.
Salna is ready to be served.............
Place the parota in a plate, pour hot salna on top and enjoy.:)
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