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Coin parotta with salna



Parotta originating from south Indian, coin parotta small coined sized pieces served with salna.


Ingredients

Maida - 2 cups (250 gm cup)

Oil - 1 tablespoon

Salt to taste

Sugar - 1 teaspoon


Preparation


  1. Take maida In large bowl, with sugar, salt, oil.
  2. Make a scrumble, knead a dough for 15 minutes with a palm, in the workspace.
  3. Do not make a tight dough. Apply oil on the top, Rest it for a minimum of 2 hours.
  4. Make small sized balls, apply oil on the top. rest for minimum 1 hour,
  5. Flatten the balls, make a spiral shape, rest for 30 minutes,
  6. Roll the dough into the thin circle and cook it on the hot griddle.


Preparation of the salna


Ingredients


Onion - 200 gram (2 medium sized onion)

Fennel seeds -1 teaspoon

1 large tomato paste

Flower stone - 1 tablespoon

Cloves - 4

Cardamon -3

Cinnamon - 1 inch

Almond - 10

Mint leaves- 5

Coriander leaves - half hand

Shredded coconut - 1/4 cup

Chilli powder - 1 tablespoon

Coriander powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

salt

oil - 5 tablespoon


Preparation


Heat oil in kadai Add Fennel seeds 1 teaspoon, Sliced Onions sauté it, until it turns class stage.

Then add Cinnamon, Cardamon, Cloves, Fower stone. Few Mint and Coriander leaves and Almond Sauté it for a minute. let it cool down. Make a paste.

 Blend Tomato into a paste.

In kadai Sauté it is 1/2 teaspoon of Fennel seeds. Bay leaves finely chopped onion in oil for 1 to 2 minutes.

Add ginger garlic paste and sauté it until raw smell comes out. 

Add tomato puree and sauté it until the oil oozes.

 Add  chilli powder, coriander powder, turmeric powder, garam masala (optional), sauté it for a minute.

Add blended onion masala paste and sauté it until color changes.

Pour the cups of water, salna should be little watery consistency. Check the salt.

5 minutes for high flame, leave it low flame for 25 minutes.


Preparation with photos


 Ingredients

Maida - 2 cups (250 gm cup)
Oil or butter - 1 tablespoon
Salt to taste
Sugar - 1 teaspoon

Preparation

Take maida in large bowl, with sugar, salt, oil.
Make a scramble, knead a dough for 15 minutes with a palm, in workspace.
Do not make a tight dough. Apply oil on the top, Rest it minimum 2 hours.




Make small sized balls, apply oil on the top. rest for minimum 1 hour,

Flatten the balls into thin, Fold dough into pleats. make a spiral shape, rest for 30 minutes.

Rolled the dough into the circle and cook it on the hot griddle.


Preparation of the salna

Ingredients

Onion - 200 gram (2 medium sized)
Fennel seeds -1 teaspoon
1 large tomato paste
Flower stone - 1 tablespoon
Cloves - 4
Cardamon -3
Cinnamon - 1 inch
Almond - 10
Mint leaves- 5
Coriander leaves - few
Shredded coconut - 1/4 cup
Chilli powder - 1 tablespoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Turmeric - 1/4 teaspoon
salt
Oil - 5 tablespoon

Preparation

Heat oil in kadai Add fennel seeds 1 teaspoon, Sliced onion sauté it until it turns class stage, then Cinnamon, cardamon, cloves, flower stone. Few mints and coriander leave and almond Sauté it for a minute. let it cool down. Make a paste. (Measurment's are given above)


 Blend tomato into a paste.
In kadai Sauté it, 1/2 teaspoon of fennel seeds, Bay leaves, finely chopped onion Sauté in oil for 1 to 2 minutes.


Add ginger garlic paste sauté it until raw smell comes out. 


Add tomato puree sauté it until oil oozes.


 Add chilli powder, coriander powder, turmeric powder, garam masala (optional), sauté it for a minute.


Add blended onion paste sauté it until the color changes.


Pour the cups of water, salna should be little watery consistency. Check the salt.


5 minutes for high flame, leave it low flame for 25 minutes.




Ready to serve











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