How to Cook Delicious Parotta and Chicken Salna

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Parotta and Chicken Salna.

Parotta and Chicken Salna You can have Parotta and Chicken Salna using 28 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Parotta and Chicken Salna

  1. You need of For Paratha:.
  2. Prepare 250 gms of Madia.
  3. Prepare 1-2 of egg.
  4. You need 2 tbspn of oil.
  5. It's 1-2 tsp of salt.
  6. Prepare as needed of water.
  7. It's of For Salna :.
  8. It's 250 gms of chicken/4 boiled eggs/chopped veggies.
  9. It's 2 of big onions chopped.
  10. You need 2 of medium size tomatoes chopped.
  11. It's 2-3 of sliced green chillies.
  12. You need 2 tbspn of oil.
  13. You need 1 handful of whole garam masalas(1/2 star anise,1 inch cinnamon,2 cloves, 1 bay leaf,2 Cardamom).
  14. It's of salna paste.
  15. It's 1 tbspn of ginger garlic paste.
  16. You need 1 tbspn of chillie powder.
  17. You need 1 tbspn of coriander powder.
  18. Prepare 1 tsp of turmeric powder.
  19. It's to taste of salt.
  20. Prepare 2 tbspn of chopped coriander leaves.
  21. It's of For Salna Paste:.
  22. It's 1 handful of whole garam masalas(1 star anise,1.5 inch cinnamon,2 cloves,2 Cardamom).
  23. It's 1 tbsp of coriander seed.
  24. You need 1 tbspn of fennel seed.
  25. It's 1/2 tbsp of cumin seed.
  26. You need 3-4 of kashmiri red chillie.
  27. Prepare 1/4 cup of grated coconut.
  28. It's 2.5 tbspn of roasted Peanut.

Parotta and Chicken Salna instructions

  1. Paratha:.
  2. Mix all ingredients add water and make dough and knead for 10-15 mints,apply oil and rest it for minimum 30 mints or 1-2hrs will also do..
  3. Then make divide the balls into equal portions(approx. 6) and make balls.(this image is from a website for illustration purpose,i have only the image of finished product).
  4. Now dust the ball in flour and spread it very thinly..
  5. Now take generous amount of oil spread on the rolled chappati,sprinkle little flour over it..
  6. Now make a fan out of it and roll it or from center cut an edge and roll it and roll it and press apply oil all over and rest the dough for minimum of 15 mints,you can refrigerate it,u keep it for more long time about 1/2-1 hr also but before rolling out paratha just keep in fridge for 15 mints, for layers.(this image is from a website for illustration purpose,i have only the image of finished product).
  7. Then roll gently,heat tawa, and cook the parotta on both sides,add oil/ghee/butter for cooking it..
  8. Then crush the paratha with both hands in order to get layers.This should be done as soon as the paratha is cooked out of tawa. Don't burn your pan or just use gloves or use kitchen towels in between your palm to crush it.(this image is from a website for illustration purpose,i have only the image of finished product).
  9. Tear the Paratha into pieces add Salna over it mix and enjoy.(this is how it looks,this is the original image of my recipe).
  10. For Salna Paste :.
  11. Dry Roast all ingredients listed in it except roasted peanut till slight brown, once cools add into mixer,add peanuts,grind it..
  12. Now add water make a smooth paste..
  13. For Chicken Salna:.
  14. Add oil,garam masalas,onions saute till onions turn golden brown..
  15. Add ginger-garlic paste,saute till raw smell goes.
  16. Add tomatoes,saute till slight mushy..
  17. Add chicken and saute for about 3mints on high flame,add spice powders,salna paste,saute for another mint,add water and cook for 15mints..
  18. Add coriander leaves and switch of flame.(this is how it looks,this is the original image of my recipe).
  19. Serve the salna over pieces of paratha and get nostalgic!!.

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