Authentic Tamil Nadu Tuticorin Parotta Salna with Crisp Onion Salad
Indulge in flaky, layered Tuticorin parottas paired with a richly spiced, aromatic salna gravy. This iconic South Indian street food classic delivers unforgettable warmth and depth of flavor in every bite.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Combine maida, sugar, salt, and warm milk in a large bowl. Gradually add water and knead into a soft, elastic dough, then coat with oil and rest for 2 hours.
2
Dry roast fennel seeds, coriander seeds, cumin seeds, cinnamon, cloves, cardamom, and dried red chilies until fragrant, then grind with grated coconut into a smooth paste.
3
Heat oil in a heavy-bottomed pan, sauté half of the sliced onions until golden brown, add ginger-garlic paste, and cook until raw aroma disappears.
4
Add chopped tomatoes and cook until soft and mushy, then stir in the ground coconut-spice paste and turmeric powder.
5
Pour in 2 cups of water, bring to a rolling boil, then simmer on low heat for 15 minutes until the salna thickens and releases oil from the sides.
6
Divide the rested dough into equal portions, roll out thinly, apply generous oil, pleat like a hand fan, coil into a spiral, and flatten into parottas.
7
Cook the rolled parottas on a hot tawa with oil or ghee until golden brown and crispy on both sides, then gently crush them between your palms to separate the flaky layers.
8
Serve the hot layered parottas alongside the steaming spicy salna and a fresh crisp onion salad.
Ingredients
3 cups maida (all-purpose flour)
1/2 cup warm milk
1 tsp sugar
Salt to taste
1/2 cup sunflower oil or ghee
2 large onions, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
1/2 cup fresh grated coconut
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds
4 dried red chilies
1 cinnamon stick
2 cloves and 2 green cardamom pods
1/2 tsp turmeric powder
1 sprig fresh curry leaves
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.