I’ve only once tasted this salna for parotta but don’t know why didn’t get a chance to taste later and totally forgot about that. But the first time itself i liked a lot but never thought of trying until i saw this in Chitra's blog.immediately gave a try as i was having frozen parotta lying in my freezer for some time.So tried it out but never thought that it turned exactly the same like the first time i tasted and got hooked to it .So thought of sharing the recipe.She is one more good friend of mine whom i came to know thro blogging world.When ever i contacted her for any clarifications she was very happy to help me and guided me a lot in many things.Ok now going to the recipe.
|Ginger&Garlic paste||3/4th tsp|
|Onion(big)||1 no(finely chopped)|
|Tomato||1 no(finely chopped)|
|Cooking oil||1 1/2 tbsp|
To Grind :
|Red chillie powder||1/2th tsp|
|Coriander powder||1 1/2 tsp|
|Cumin powder||1/2 tsp|
|Turmeric powder||1/8th tsp|
|Grated coconut||2 tbsp|
|Poppy seeds||1/2 tsp|
1. In a wok pour oil and sauté all the ingredients except poppy seeds given under “to grind” column.
2. Once the sautéed ingredients has come to room temperature grind them in the mixie to a paste.
3. In a cooker pour the oil and add the finely chopped onions and fry till the onion become transparent.
4. Now add the finely chopped tomato and fry till the tomato turns little mushy.
5. Add the chopped veggies and give a quick stir.
5.Then add the ground paste and fry till raw smell goes. Then add enough water and salt and close the lid and cook with 1 whistle.
6. After opening the cooker and if the oil floats on the top salna is ready to serve with parottas.
1. As Chitra mentioned in her blog i also felt that salna is too blend with onion and tomato alone.So i liked her idea of inducing little veggies and hence followed the same.If you want can avoid it.
2. Adjust the spice level as we are adding pepper too. 1/2 tsp of red chillie powder was enough for us.
3. Can adjust the water level too.