Salna is the sidedish commonly served for Parota or Kothu Parota. Salna is basically a non-vegetarian dish. But we can very well make a Veg Salna as the underlying masala remains the same for both non-veg and veg. Today I have shown here the step by step preparation of Parota Veg Salna.

Parota Veg Salna
Parota Veg Salna

Preparation time15 mins
Cooking Time40 mins

Parota Veg Salna
Parota Veg Salna

Green Peas1/4 Cup
Ginger-Garlic Paste1 teaspoon
Onion1 big
Oil2 tablespoon
SaltTo Taste

For Grinding:
Oil1 tablespoon
Red Chilli Powder1 teaspoon
Coriander Powder2 teaspoon
Cumin Powder1/2  teaspoon
Turmeric Powder1/4 teaspoon
Pepper corns1/2 teaspoon
Fennel seeds1 teaspoon
Grated Coconut2 tablespoon
KhusKhus / Poppy Seeds1 teaspoon
Roasted Gram Dal2 teaspoon

Parota Veg Salna
Parota Veg Salna

  1. Chop the vegetables and keep it ready. Chop the onions and tomatoes. First lets prepare our gravy. Heat a pan, add oil and when the oil is hot, add fennel seeds, cashews and whole garam masala and fry for 30 seconds

  2. Then add chopped onions along with salt and saute them till they turn transparent. Then add chopped tomatoes and the spice powder along with salt and mix well. Keep the flame medium and allow the tomatoes to cook

  3. When the tomatoes are cooked completely get mashed well remove it from flame and allow it to cool off. Soak the poppy seeds in a tablespoon of warm water for 10 minutes. After 10 minutes, add the poppy seeds, roasted gram dal, grated coconut to the mixer

  4. Add the cooled onion and tomato gravy to the mixer along with other ingredients and grind it to a nice paste. Now our masala is ready. Lets prepare our veg gravy

  5. Heat a pan add oil. Add ginger-garlic paste and saute it for 5 minutes. Add chopped onions along with a pinch of salt and saute them till they turn transparent. 

  6. Then add chopped tomatoes and allow them to cook and get mashed up. Then add chopped vegetables and stir-fry them all in medium flame for 5-10 minutes. 

  7. When the vegetables becomes tender, add the ground masala and give a good mix. Cover the pan with a lid and keep the flame in low and allow the whole salna to cook in low flame atleast for 15 minutes. Adjust the water level according to your choice. Most of people like to have very dilute version of salna. I personally like little thicker version. But its your choice. Salna served in restaurants are often watery. So adjust the water level accordingly. After 15 minutes, we will be able to see the oil oozing out from the gravy and we can finally remove the salna from flame 

  8. Serve the hot and yummy Veg Salna with hot parota or kothu parota.
  9. Parota Veg Salna
    Parota Veg Salna

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  1. When should we add coriander and chilly powder.

    1. Hi Meera, in step 2 we need to add all the spice powders after adding the chopped tomatoes.