Empty salna for parotta - Plain salna recipe for parotta - Tomato Salna / How to make Parotta salna

Watch how to make street hotel style empty salna also known as plain salna /tomato salna for parotta, chapathi, dosa ! This is an easy, one pot salna recipe made in a pressure cooker. Detailed recipe : https://www.chitrasfoodbook.com/2018/12/plain-salna-recipe-empty-salna-for.html *********************************************** INGREDIENTS (1 cup = 250ml ) Cooking Oil - 3 tbsp Cinnamon - 1 inch Cardamom - 1 Cloves - 2 Black stone flower / Kalpasi - 1 (optional) Bay leaf – optional Big Onion – 1 (big size) Ginger garlic paste (gg paste) - 1 tbsp Green Chilli - 1 Coriander leaves - 2 tbsp Mint leaves - 2 tbsp Curry leaves – 5 Ripe tomato - 3 Turmeric powder - 1/4 tsp Crushed fennel powder - 1/2 tsp Cumin powder / Jeera powder - 1/2 tsp Garam masala powder - 1/2 tsp Red chilli powder – 1 to 1.5 tsp (adjust) Dhania powder/ Coriander powder –1 to 1.5 tbsp Salt and water - as required To grind Grated Coconut - 1/2 cup Cashew nuts - 5 or Khus khus/ poppy seeds - 1 tsp HOW TO MAKE PLAIN SALNA FOR PAROTTA Wash and chop onion, tomato, green chilli. Heat oil in a pressure cooker. Temper the whole garam masala. Add finely chopped onion and saute well. Add gg paste, chopped mint leaves, coriander leaves and curry leaves. Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy. Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder. Mix well for a minute. Lastly add the ground coconut paste. Add sufficient water and pressure cook in low flame for one to 2 whistles. Remove the cooker lid after the steam is released. Oil floating, flavorful salna is ready. Serve with parotta, biryani, dosa and idli if you like.