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Parotta Salna
Parotta Salna
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Parotta Salna is a popular South Indian street food combination. Flaky, layered parottas are served with a flavorful and spicy salna. Salna is a thin gravy made with a blend of spices, vegetables, and sometimes meat. This iconic duo is loved for its contrasting textures and bold flavors, making it a satisfying and affordable meal. The specific style and spice levels vary from region to region.
Prep
20 min
Cook
30 min
Total
50 min
Servings
2
Ingredients
- Parotta
- Onions
- Tomatoes
- Ginger-Garlic Paste
- Green Chilies
- Coconut Milk
- Mixed Vegetables (Carrots, Potatoes, Peas)
- Coriander Powder
- Chili Powder
- Turmeric Powder
- Garam Masala
- Oil
- Salt
Instructions
- 1
Heat oil in a pan and add chopped onions and green chilies. Sauté until golden brown.
- 2
Add ginger-garlic paste and sauté for a minute.
- 3
Add chopped tomatoes and cook until they soften.
- 4
Add coriander powder, chili powder, turmeric powder, and garam masala. Sauté for a minute.
- 5
Add mixed vegetables and cook for 5-7 minutes.
- 6
Pour coconut milk and add salt. Bring to a simmer.
- 7
Cook until the vegetables are tender and the gravy thickens slightly.
- 8
Serve hot with parottas.
History
Parotta Salna evolved as a street food staple in Madurai, Tamil Nadu, combining readily available ingredients. The parotta, introduced by migrants, found a perfect partner in the locally-flavored salna.
Why It’s Loved
The combination of the flaky, soft parotta and the spicy, flavorful salna is incredibly satisfying. It is also relatively inexpensive and widely available.