Veechu Parotta and Salna

Ing
Maida 2 cups
Salt

to taste

Oil

2 tbsp

Luke warm water as required

Oil in a cup ( mim 100 ml)
Mix all the ingridents in a bowl by adding water little by little .the dough should
resemble chappathi dough and kneed it for 15 min.brush it with little oil and
covered it with wet towel and keep aside for minimum one hour.Divide the dough
into equal size balls and again cover it .take a ball and again apply otl and spread it
into as thin as possible.appl y oil on the surface as the dough should not stick to
it..hold the two ends of dough and fold into pleats(similar to saree pleats) and fold
into a ball angain keep it aside and cover it. Do the same thing with other balls.
Place a folded dough ball into a surface and flatten it by your hands to medium
thick round.heat the tava and spread a tsp of oil and fry the parotta till it is cooked
on both sides.
While it is hot take 2 or 3 parottas together and tap it on both sides to get the flaky
layers.
Enjoy it with salna (as we tamilians use to say)

Salna
Ing
Oil 3tsp
To grind
Pepper
Jeera

1 tsp
1 tsp

Dried red Chilly

Dhania

2 nos

half tsp

Saunf

1 tsp

Chutney dalia/ fried gram dal

2 tbsp

Onion rougly chopped 2 nos

Ginger 1 inch roughly chopped
Garlic 5-6 flakes
Khus khus 1 tsp( you get it in haridas nensey ,ask the uncle in the cash
counter,and pls dont bring it from india)
Coconut

3 tbsp

Chutney dalia/ fried gram dal

2 tbsp

To temper
Whole garam masala
Chopped tomatos 2 nos
Finely cut onion

1 no

Chilly powder

1 -2 tsp

Haldi
Salt to taste
water
fry all the ingridents in the list to grind in tsp of oil and grind it into paste with little
water .
heat oil in pan and temper with whole karam masala then add onion and tomatos
and cook it till it combines together.add the grinded paste into it and chilli
powder ,salt ,haldi and water and cook till the raw smell goes and the gravy
thickens. Garnish with coriander and curry leaves.
For nonveg salna
250 gms chicken ( small cuts) marinated with half tsp ginger garlic paste ,salt and
haldi.

after tempering and cooking the onions and tomatos add the marinated chicken
and saut it for a minute or two then add the grinded paste and continue as per the
veg version