South Indian
Parotta with Chicken Salna
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Parotta with Chicken Salna is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Grind the coconut, roasted chana dal, poppy seeds and fennel seeds with 1/2 cup of the water to a very smooth paste.
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Heat the oil in a pressure cooker, add the cinnamon, cloves, cardamom, bay leaf, star anise and curry leaves, then the sliced onions, and fry 6 minutes until golden. Add the ginger garlic paste and slit green chilies for 1 minute.
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Add the chopped tomatoes, red chili powder, coriander powder and turmeric and cook 5 minutes until the tomatoes collapse, then add the chicken and stir it 5 minutes on high heat.
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Add 2 cups of the water and the salt, close the cooker and cook 2 whistles, about 10 minutes.
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Stir in the coconut paste with the last 1/2 cup water and simmer 8 minutes. Salna is meant to be thin and generous, a gravy for soaking, so loosen it with more water if it thickens. Finish with garam masala, cilantro and mint.
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Warm the parottas on a hot tawa about 1 minute a side, then clap each one between your palms to loosen the layers. Packaged parottas vary, so check the label for milk or egg if anyone at the table avoids them.
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Tear the parottas into each plate and pour the hot salna over them, the way it comes at a Chennai parotta stall.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Parotta with Chicken Salna, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Parotta with Chicken Salna carries dairy, gluten, eggs, and coconut. It is free of the remaining 6 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Gluten | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Shellfish | No | |
| Eggs | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 810 kcal
- Protein
- 30 g
- Carbs
- 75 g
- Fat
- 44 g
- Fiber
- 6 g
- Sugar
- 7 g
- Sodium
- 1150 mg
- Saturated fat
- 17 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Parotta with Chicken Salna takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.