Parotta with Salna

Ingredients(for 2 parottas with 1 cup Salna per serving)

• 2 cups Whole wheat atta (for parotta)
• 2 tbsp Curd (dahi) (for soft dough)
• 1 tsp Salt
• as needed Water (for dough)
• 2 tbsp Oil (use cold-pressed for health)
• 1 large Onion (sliced, for Salna)
• 2 medium Tomato (chopped, for Salna)
• 1 tsp Ginger-garlic paste
• 1 cup Mixed vegetables (carrot, beans, peas)
• 1/4 cup Coconut (grated, for Salna)
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/4 tsp Fennel seeds
• 1 sprig Curry leaves
• 2 tbsp Coriander leaves (chopped, for garnish)

Instructions

1. 1

   In a large bowl, mix whole wheat atta, curd, 1 tbsp oil, and salt. Gradually add water to make a soft, pliable dough. Cover and rest for 10 minutes.

   10 minutes

   Resting helps gluten develop, making parottas softer.

2. 2

   Divide dough into equal balls. Roll each ball thinly, brush with a few drops of oil, fold into a pleated log, and coil into a round shape. Rest for 5 minutes.

   5 minutes

   Pleating creates signature layers of South Indian parotta.

3. 3

   Flatten each coiled dough gently and cook on a hot tawa, brushing with minimal oil, until golden brown spots appear on both sides.

   8 minutes

   Cook on medium-high heat for perfect crispness without excess oil.

4. 4

   For Salna: Heat 1 tbsp oil in a thick-bottomed pan. Add fennel seeds and curry leaves. Sauté onions until golden brown, then add ginger-garlic paste and cook until raw smell leaves.

   3 minutes

   Sauté spices and aromatics well for deeper flavor.