🇮🇳 Indian Vegetarian

Parotta with Salna

Name: Parotta with Salna
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: to taste Salt; 2, sliced Onion; 2, chopped Tomato; 4 cloves Garlic; 1 tbsp Ginger; 2 Green Chili; 1/2 tsp Turmeric Powder; 1/3 cup Vegetable Oil; 1 tsp Red Chili Powder; 3 cups for parotta Wheat Flour; 1/2 cup Grated Coconut; 1 tsp Fennel Seeds

🇮🇳 Indian

Flaky Malabar-style parotta paired with empty salna — a thin, aromatic coconut-spice gravy from Tamil roadside stalls.

Prep 30 min Cook 40 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, sliced
Tomato2, chopped
Garlic4 cloves
Ginger1 tbsp
Green Chili2
Turmeric Powder1/2 tsp
Vegetable Oil1/3 cup
Red Chili Powder1 tsp
Wheat Flour3 cups for parotta
Grated Coconut1/2 cup
Fennel Seeds1 tsp

Optional extras

Fresh Cilantro2 tbsp
Star Anise1
Cloves3
Cinnamon1 stick

Instructions

1
Make or warm flaky layered parottas (wheat dough, laminated with oil, cooked on a tawa).
2
For salna: sauté whole spices, onion and tomato; add coconut-fennel paste and chili.
3
Thin with water into a pourable gravy; simmer until fragrant and slightly oily on top.
4
Crush hot parottas lightly at the table.
5
Dunk generously in salna.

Chef's tip

Salna should be thinner than kurma — think sipping gravy, not thick curry.

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Video: empty parotta salna recipe - street style | plain roadside parotta chalna | veg salna · on YouTube