Porotta Salna

Method

1. 1

   Make parotta dough: Mix 2 cups maida, salt and 2 tbsp oil. Knead with warm water into a soft smooth dough. Rest 30 minutes.

2. 2

   Make layered parotta: Roll each ball thin, brush with oil, fold and roll again several times to create flaky layers. Cook on tawa until golden. Fluff by crushing between palms.

3. 3

   Prepare salna: Make the thick, creamy coconut-cashew salna as a separate gravy (see Salna recipe for the base technique).

4. 4

   Prepare the porotta salna serving: Tear 2-3 hot parottas into medium pieces by hand.

5. 5

   Place torn parotta in a bowl: Fill a wide bowl with the torn parotta pieces.

6. 6

   Ladle hot salna: Pour generous hot salna over the parotta pieces.

7. 7

   Mix gently: Let the salna soak into the parotta briefly.

8. 8

   Add sliced onion: Top with freshly sliced raw onion rings.

9. 9

   Add lemon: Squeeze half a lemon over the top.

10. 10

    Serve: Porotta salna is the classic Tamil Nadu street-food combination — eaten by tearing off pieces of parotta and dunking them in the salna. Serve immediately.