Porotta Salna

Ingredients

• - parotta with thin salna as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

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. 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. Prepare salna: Make the thick, creamy coconut-cashew salna as a separate gravy (see Salna recipe for the base technique).
4. Prepare the porotta salna serving: Tear 2-3 hot parottas into medium pieces by hand.
5. Place torn parotta in a bowl: Fill a wide bowl with the torn parotta pieces.
6. Ladle hot salna: Pour generous hot salna over the parotta pieces.
7. Mix gently: Let the salna soak into the parotta briefly.
8. Add sliced onion: Top with freshly sliced raw onion rings.
9. Add lemon: Squeeze half a lemon over the top.
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.