How To Make Parota Salna

Main Ingredients

3 tbsp Groundnut Oil

1 No Of Bay Leaf

1 No Of Anise

2 Nos Of Cloves

1 Inch Of Cinnamon

1 tsp Fennel Seeds

1 No Of Cardamom

1 tsp Black Peppercorns

1 tsp Red Chili Powder

½ tsp Turmeric Powder

1 tsp Coriander Powder

For Making Masala 1:

1 tbsp Coconut (grated)

1 tbsp Poppy Seeds (soaked)

4 Nos Of Cashewnuts

For Making Masala 2:

¼ Cup Of Shallots

1 tsp Fennel Seeds

1 Twig Of Curry Leaaves

1 tbsp Coriander Leaves

2 Nos Of Green Chilies

1 No Of Tomato

2 tbsp Mint Leaves

1 Inch Of Ginger (grated)

10 Nos Of Garlic Cloves (crushed)

For Garnishing

2 Nos Of Onion (sliced & roasted)

1 tbsp Fresh Coriander, mint & curry leaves (finely chopped)

1 tbsp Garlic (crushed & roasted)

Make Masala 1

Add the soaked poppy seeds into a blender along with a tablespoon of grated coconut and grind it into a smooth paste along with four or five number of cashews. Transfer it into a cup and keep aside.

Make Masala 2

Then heat a kadai and tip in a little oil and after a minute throw in a quarter cup of shallots along with a teaspoon of fennel seeds and some grated coconut.

Sprinkle in some curry leaves, coriander leaves and mint leaves with a nice stir.

Add two slit green chilies along with a chopped tomato and finally throw in some crushed garlic and grated ginger into it.

Stir altogether for a minute or two until it turns aromatic and turn off the flame.

After it cools down blend it into a smooth paste using a blender and keep it aside too.

Make The Salna

Heat a kadai and tip in three tablespoons of groundnut oil and when it is heated just add the measured quantities of fennel seeds, bay leaf, anise, clove, cinnamon, cardamom and peppercorns.

Stir in some sliced onion and fry till deep golden brown and add a teaspoon of red chili powder and coriander powder each.

When the aroma starts wafting out from the kadai just squirt in the coconut and poppy seeds paste and stir well.

Then after a minute, add the masala paste 2, along with the required salt and two and a half cups of water approximately.

When it comes to a boil, just toss over some fried onion and garlic and garnish it up with a mixture of chopped coriander, mint and curry leaves and turn off the flame.

Now the rottukadai plain salna is ready to eat. Serve it with fluffy parota along with a cup of onion raita.

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How To Make Parota Salna