Nool Parotta | Chicken Salna | Best Lunch Combo Recipes | Weekend Dinner Ideas | South Indian Street Food

#noolparotta #parotta #chickensalna #keralaspecialparotta #layeredparotta #stringparotta #parottarecipe #flakylayeredparotta #keralarecipes #dinnerrecipes #easydinnerrecipes #softparotta #streetfood #streetfoodparotta #keralastreetfood #keralaparotta #indianbread #salnarecipe #parottasalnarecipe #chickentikka #chickencurryintamil #chickensalnaforparotta

Chapters
Promo – 00:00
Chicken Salna – 00:24
Nool Parotta – 5:19

Nool Parotta

To Make Nool Parotta

Maida – 2 1/4 Cups
Salt – 1 Tsp
Ghee – 2 Tsp
Curd – 2 Tsp
Egg – 1 No.

Method:

1. Take maida, salt, ghee in a bowl and mix well.
2. Add curd, egg and mix again.
3. Gradually add water and prepare the dough.
4. Knead it for 5 mins and apply oil over the dough ball. Let it rest for 1 hour.
5. Divide the dough into equal portions after 1 hour.
6. Apply oil generously to the rolling stone and place the dough ball on it.
7. Roll it into extremely thin layer and cut it into thin strips with a knife or a pizza cutter.
8. Sprinkle and gently spread some flour over the strips and try bringing them together to the center from both the ends.
9. Roll it all into a spiral patty with the hand and press it in gently. Dab a little oil on it and spread it into a parotta with medium thickness.
10. Heat a pan and place the parotta on it. Apply some oil to the edges.
11. Flip the parotta once is slightly brown on one side.
12. Keep roasting until it is golden brown on both the sides. Keep sprinkling oil in between if required.
13. Remove the parotta from the pan to a plate and crush it gently to see the layers.
14. Nool Parotta is ready to be served with any curry of your choice.

Chicken Salna

To Make Masala Paste

Cinnamon
Cloves – 7 Nos
Cardamom – 4 Nos
Peppercorns – 2 Tsp
Cumin Seeds – 2 Tsp
Fennel Seeds – 2 Tsp
Roasted Chana Dal – 2 Tbsp
Poppy Seeds – 1 Tsp
Kalpasi or Stone Flower
Cashew Nuts – 5 Nos
Coconut – 1/4 Cup
Shallots – 5 Nos
Water

To Make Chicken Salna

Chicken – 1 1/2 Kg
Oil – 2 Tbsp
Whole Spices
( Cinnamon, Cardamom, Cloves, Bay Leaf )
Onion – 4 Nos
Ginger Garlic Paste – 2 Tbsp
Green Chilli – 2 Nos
Tomato – 4 Nos
Salt – 4 Tsp
Turmeric Powder – 1/2 Tsp
Red Chilli Powder – 3 Tsp
Coriander Powder – 2 Tsp
Water – 3 Cups
Curry Leaves
Coriander Leaves

Method

For making the Masala Paste:

1. Add cinnamon, cloves, cardamom, peppercorns, cumin seeds, fennel seeds, roasted chana dal, poppy seeds, stone flower and dry roast all of them.
2. Add cashewnuts and roast for 2-3 mins on low flame.
3. Turn off the stove once the ingredients are golden brown in colour.
4. Cool them completely and add them to a mixer jar along with grated coconut, shallots and water.
5. Grind everything into a fine paste. Keep adding water to grind if required.
6. Keep this Masala paste aside.

For making the Chicken Salna:

1. Heat oil in a kadai and add cinnamon, cloves, cardamom, bay leaf and onions.
2. Saute until the onions are golden brown in colour.
3. Add ginger garlic paste and mix well.
4. Add green chilies and tomatoes.
5. Once the tomatoes are mushy, add salt, turmeric powder, red chili powder, coriander powder and mix well.
6. Add the chicken pieces and mix along with the masala.
7. After the chicken is no more pink in colour, add the ground masala paste and mix well to coat the chicken fully.
8. Add water to cook the chicken and check for seasoning. Add salt or chili powder if required.
9. Cover the kadai with a lid and cook the chicken for 20 mins.
10. Once the oil is separated from the masala, add curry leaves and chopped coriander leaves.
11. Chicken Salna is ready to be served.

You can buy our book and classes on

HAPPY COOKING WITH HOMECOOKING
ENJOY OUR RECIPES

WEBSITE:
FACEBOOK –
YOUTUBE:
INSTAGRAM –

A Ventuno Production :

source