Friday, 24 May 2013

I would definitely say that parotta and chicken salna is a treasure of Tamil Nadu, especially when you travel by road in long nights. You can find lots of parotta shops in the streets busy day and nights. That too, the salna(the chicken curry)served with the parotta tastes heavenly and the combination is incredible it tempts you to have though if you are not hungry.

Making the parotta will be little tedious, as it needs a little effort to bring the rite dough consistency, but if you try often it becomes easy too. I have given few picture to make you more comfortable to do,adding an egg to the dough will make more soft however its optional if you don’t like the egg smell in it.


  • Maida
  • Salt
  • Sugar
  • Oil
  • Luke Water
  • Egg- 1 (Optional)

  • Make a small well in the flour placed in the wide container
  • Add sugar, salt, egg and water to the flour and mix well
  • Kneed with fingers and form dough like how you make for chappathis.
  • Spread oil to the top of the dough
  • Place a wet muslin cloth and cover the dough with a vessel on top of it and let it for about at least an hour
  • After an hour make small balls out of the dough and spread oil again to top of all the balls.
  • Cover the balls again with the wet muslin cloths and set it for about 15 minutes
  • After 15 minutes, place a thin plastic cover at the base and work with the balls by spreading it evenly with your palm.
  • Flatter it using a rolling pin and hold one end of the dough and stretch the dough by flipping it in the air (If you can do it) else you could just stretch the dough to thin layer.(Make as thin as you can).
  • Do not worry if it gets tears also; now try making some pleates or how you make a paper fan.
  • Roll the pleated dough to wheel shape and keep it separate.
  • After all balls are done in the same way, start one by one pressing gently with the center of your palm, use oil to the dough and flatter it.
  • Repeat the whole process for each ball and store them back under the damp towel.
  • Heat the pan, throw the parottas to it and fry both the sides by flipping it and transfer to a paper towel.
  • After it sets cool, beat the parottas at the sides, like how you to clap to get the layer shape and loosen the texture of it.
Chicken Salna:


  • Chicken- ½ Kg
  • Potatoes- 2 Small
  • Onion- 1 Large
  • Tomato- 1 Large
  • Green Chilies- 4 nos
  • Ginger,garlic paste- 1 Tspn
  • Mustard Seeds- few
  • Salt-To Taste
  • Coriander Leaves-Few
  • Curry Leaves-Few
  • Oil
To Grind:
  • Dry red chili- 4
  • Coconut flakes- 2 Tspn
  • Roasted Grams- 2 Tspn
  • Coriander seeds-1 Tspn
  • Fennel Seeds- 1 Tspn
  • Black pepper corns- 1 Tspn
  • Raw rice- 1 Tspn
  • Poppy Seeds- ½ Tspn
  • Cumin seeds- 1 Tspn
  • Cinnamon- 1 small piece
  • Cloves- 3 Nos
  • Cardomon-2 Nos

  • Roast and grind all the ingredients under “To grind” to fine powder and keep aside.
  • Bake the potato pieces separately and keep aside.
  • In a hot pan,add oil when it heats up,add mustard seeds, curry leaves and add onion and sauté until it becomes soft.
  • Add green chilies, ginger garlic paste,baked potato pieces and tomato and sauté again.
  • Add the chicken pieces to it and sauté well with all other ingredients.
  • When the chicken pieces releases water, add the grounded powder and sauté again for about 2 minutes and cook covered until the chicken bakes well.
  • Garnish with coriander leaves.

"While making Parota, often dip your fingers in oil so that you can work smoothly with the dough

If you don’t want to use potatoes, you could ignore it in chicken salna.

Adjust the level of spices in chicken salna as per your spice level."



  1. Very clean explanation:-).got to try it sometime as u make it sound not that difficult:-).keep up the work.
    Plz do visit my upcoming blog too -

  2. neet and clean