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Parotta and Chicken Salna
Parotta and Chicken Salna

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Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to parotta and chicken salna recipe. You can have parotta and chicken salna using 28 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to cook Parotta and Chicken Salna:
  1. Get For Paratha:
  2. You need 250 gms Madia
  3. Use 1-2 egg
  4. Use 2 tbspn oil
  5. Take 1-2 tsp salt
  6. Prepare as needed water
  7. Use For Salna :
  8. You need 250 gms chicken/4 boiled eggs/chopped veggies
  9. Take 2 big onions chopped
  10. Use 2 medium size tomatoes chopped
  11. Get 2-3 sliced green chillies
  12. Provide 2 tbspn oil
  13. Take 1 handful whole garam masalas(1/2 star anise,1 inch cinnamon,2 cloves, 1 bay leaf,2 Cardamom)
  14. Provide salna paste
  15. Get 1 tbspn ginger garlic paste
  16. Use 1 tbspn chillie powder
  17. You need 1 tbspn coriander powder
  18. Use 1 tsp turmeric powder
  19. Use to taste salt
  20. Use 2 tbspn chopped coriander leaves
  21. Prepare For Salna Paste:
  22. Take 1 handful whole garam masalas(1 star anise,1.5 inch cinnamon,2 cloves,2 Cardamom)
  23. Get 1 tbsp coriander seed
  24. Get 1 tbspn fennel seed
  25. Use 1/2 tbsp cumin seed
  26. Provide 3-4 kashmiri red chillie
  27. Take 1/4 cup grated coconut
  28. You need 2.5 tbspn roasted Peanut
Steps to make Parotta and Chicken Salna:
  1. Paratha:
  2. Mix all ingredients add water and make dough and knead for 10-15 mints,apply oil and rest it for minimum 30 mints or 1-2hrs will also do.
  3. Then make divide the balls into equal portions(approx. 6) and make balls.(this image is from a website for illustration purpose,i have only the image of finished product)
  4. Now dust the ball in flour and spread it very thinly.
  5. Now take generous amount of oil spread on the rolled chappati,sprinkle little flour over it.
  6. Now make a fan out of it and roll it or from center cut an edge and roll it and roll it and press apply oil all over and rest the dough for minimum of 15 mints,you can refrigerate it,u keep it for more long time about 1/2-1 hr also but before rolling out paratha just keep in fridge for 15 mints, for layers.(this image is from a website for illustration purpose,i have only the image of finished product)
  7. Then roll gently,heat tawa, and cook the parotta on both sides,add oil/ghee/butter for cooking it.
  8. Then crush the paratha with both hands in order to get layers.This should be done as soon as the paratha is cooked out of tawa. Don't burn your pan or just use gloves or use kitchen towels in between your palm to crush it.(this image is from a website for illustration purpose,i have only the image of finished product)
  9. Tear the Paratha into pieces add Salna over it mix and enjoy.(this is how it looks,this is the original image of my recipe)
  10. For Salna Paste :
  11. Dry Roast all ingredients listed in it except roasted peanut till slight brown, once cools add into mixer,add peanuts,grind it.
  12. Now add water make a smooth paste.
  13. For Chicken Salna:
  14. Add oil,garam masalas,onions saute till onions turn golden brown.
  15. Add ginger-garlic paste,saute till raw smell goes
  16. Add tomatoes,saute till slight mushy.
  17. Add chicken and saute for about 3mints on high flame,add spice powders,salna paste,saute for another mint,add water and cook for 15mints.
  18. Add coriander leaves and switch of flame.(this is how it looks,this is the original image of my recipe)
  19. Serve the salna over pieces of paratha and get nostalgic!!

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