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Salna Recipe | Parotta Salna

Salna is a aromatic, flavorful spiced masala curry that is made with onion & tomato base, coconut, spices and herbs. This Salna is commonly made without vegetables & meat and hence also called as Empty Salna. Salna is a great combo with parotta and a popular hotel street side dish. Salna Recipe is explained here with step by step pictures and video.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings3
AuthorSharmilee J

Ingredients

To saute and grind:

  • 5 nos small onion
  • 1 no green chilli
  • one 1 inch ginger
  • 3 big garlic
  • 1/2 teaspoon poppy seeds
  • 5 nos whole cashews
  • 1/4 teaspoon jeera
  • 1/4 teaspoon pepper
  • 2 nos cardamom
  • 2 nos cloves
  • 1 one inch cinnamon
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon fried gram dal
  • 1/2 cup coconut

To temper:

  • 1 tablespoon gingelly oil
  • 1 teaspoon stone flower
  • 1 no star anise
  • 1/2 teaspoon fennel seeds
  • 1 no no green chilli
  • 1 no bayleaf
  • few curry leaves

For oil float:

Instructions

  • To begin with : get ready with the spices and other ingredients to be grinded.
  • Add all the ingredients listed above , dry roast it for 2 mins until nice aroma comes.
  • Finally add fried gram dal, coconut give a quick saute and switch off. Cool down.
  • After cooling, grind it along with little water.
  • Grind it to a semi fine paste like this. Set aside.
  • To a kadai : heat oil, temper the ingredients listed under 'to temper'. Let it splutter.
  • Add onion, ginger garlic paste and required salt.
  • Saute until golden.
  • Add tomatoes saute well.
  • Cook covered until mushy, also raw smell should not be there.
  • Add all the spices powders namely red chilli powder,coriander powder, cumin powder and garam masala powders. Spices make plain salna more flavored.
  • Give a quick saute, do not burn the spice powders.
  • Add 1 cup water , mix well and let it boil for few mins.
  • Add coconut paste along with mixer rinsed water and mix well.
  • Make the gravy thin as we are going to boil it for sometime. Boil well.
  • Boil until oil seperates like shown here. Finally garnish the plain salna with coriander leaves.
  • Now the trick to get the exact hotel style look : Heat oil in a kadai - add kashmiri red chilli powder, mix well let it bubble for few seconds,Switch off. Do not cook for more time otherwise the spice mix will turn to darker shade.
  • Add the oil mix to the gravy on top. Slightly mix it. Boil for 2 mins, close and keep.
  • Look at the oil floating on top.
  • And finally hotel style empty salna ready.
  • Salna ready. Serve with parotta or chapathi and enjoy!

Video

Notes

  • Make sure not to burn the spice powders, so once you add them just saute for few seconds and proceed to next step.
  • The dry spices measure is very important to get a balanced flavourful salna so stick to the recipe.
  • If you don't want much oil to float on top as served in hotels, then skip steps 17,18 and proceed accordingly.
  • I love salna with parotta however chapathi is not a bad combo, you can pair it with it too.
  • In addition you can add any vegetable or meat of your choice to this recipe.
Nutrition Facts
Salna Recipe | Parotta Salna
Amount Per Serving (75 g)
Calories 225 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 0.04g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 67mg3%
Potassium 509mg15%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 7g8%
Protein 4g8%
Vitamin A 1340IU27%
Vitamin C 19mg23%
Calcium 83mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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