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Parota salna-chalna Recipe

Parota salna-chalna is a popular Indian Side dish
Author :
On :
Friday, 21 April, 2017
Category :
Vegetarian Recipe
Course :
Side dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 3.5 based on 100 votes


  • Curry masala needed for the gravy:
  • A small stick of Cinnamon
  • 2 - Bay Leaves
  • 2 tsp - aniseed
  • 2 - Cardamom pods
  • 3 - Cloves
  • 5 - Cashewnut
  • 1 - onion, finely sliced
  • 1 - tomato, chopped
  • 3 - green chillies, chopped
  • A small piece of ginger, chopped
  • 5 Cloves - garlic, chopped
  • Few Curry leaves
  • Handful of Coriander leaves
  • 1/2 cup - grated Coconut
  • Oil
  • For the gravy:
  • 1 - onion, finely sliced
  • 1 - small sized tomato, finely chopped
  • 1 - big sized potato, peeled and quartered
  • 1 tbsp - chilli powder
  • 1 tsp - Turmeric powder
  • A sprig of Curry leaves
  • Coriander leaves for garnishing (optional)
  • Salt
  • Oil
  • How to Make Parota salna-chalna:

    1. Heat 1 tbsp of oil in a heavy bottomed pan. Add the spices to the pan, fry for a minute.
    2. Add the onion and cashewnuts, fry until soft. Add tomatoes, ginger, garlic and fry for few minutes. Add the green chillies and fresh curry leaves.
    3. Followed by coriander leaves and keep frying for a couple of minutes.
    4. Finally, add the grated coconut. Stir it once. Take off the heat and allow it to cool.
    5. Add little water and grind to a fine paste in a blender. Reserve.
    6. Heat oil in a pan. Add the onions and fry until soft.
    7. Tip in the tomatoes, curry leaves and potatoes. Gently stir in the curry paste.
    8. Mix in the spice powder and salt. Gently stir in the curry paste and simmer for a couple of minutes to blend well.
    9. This gravy should be fairly liquid but have some consistency. Add water accordingly to it.
    10. Cover and cook until the potatoes are cooked through, keep stirring in between. Remove from heat and garnish with chopped coriander leaves, if desired.
    11. Salna is ready to be served.


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