Parota chalna is the spicy side for flat bread. This recipe is simple and easy, with guaranteed result. This recipe is ideal for party, where you can adjust the quantity very easily, without changing its taste. Parota salna Recipe is the spicy side for flat bread. Frankly speaking, I didnot know the origin of the term ‘Chalna’. But basically it is a little watery gravy but more flavored gravy. The perfect ‘chalna’ makes our fingers bloom with flavors, even after washing our hands.
The interesting part of the combo is, soft and crispy parotas slightly soaked in chalna..hmm..yummy. The Guys in our home are very fond of Parota with Chalna. It can be prepared in ‘n’ number of ways, but this recipe is simple and easy, with guaranteed result. This recipe is ideal for party, where you can adjust the quantity very easily, without changing its taste. This goes very well with Idly, Dosai too.
You may also check another interesting South Indian recipes like Madurai Chicken Curry.
Parota chalna Recipe/ Salna / charu / Vegetable chalna
Prep time : 5 min,
Cooking time : 15 min,
Yeild : Serves 4
Chopped potato, carrot, green peas – 1 Cup
Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Curry Leaves – 1 stalk
Oil – 2 tbsp
Salt to taste
Onion – 1
Tomato – 1
Ginger – 1 inch
Garlic – 4-5 cloves
Grated coconut – 2 tbsp
Chutney Dal – 1 tbp
Fennel seeds – 1 tsp
Cumin – 1 tsp
Cinnamon – 1 inch
Cloves – 4
Cardamon – 1
Cardamon – 1
Ani seed – 1
How to make Parota chalna:
I have added 1 cup of veggies, like potato, green peas, carrots. But you can also add the choice of your veggies. But make sure that you are adding 1 cup of vegetable, otherwise the chalna becomes thicker like ‘kurma’.
Prep onion, tomato, ginger,garlic, coconut, chutney dal.
In the high flame, add 1 tsp of oil to a pan followed by fennel seed, cumin, cinnamon, cloves, ani seed and roast them.
Then add chopped onion, tomato, ginger, garlic , till everything becomes soft and tender. And allow them to cool.
Transfer above mixture to mixer / blender and ground it to form fine paste.
Again, In a pan, add curry leaves and roast them in the oil. Why we are adding curry leaves separately is, there is a chance of getting bitterness if we ground it as raw.
Then add the ground paste with chili powder, coriander powder, turmeric powder and salt. Bring it to boil for 3-5 min and then keep it in simmer for about 15-20 min. So that the flavors evolve beautifully.
Serve Vegetable Parota chalna with crispy and soft parottas, raw onion and lemon..
Tips and Variations for Parota chalna:
1. Chutney Dal helps to get thicker consistency, but it can also be substituted with cashews.
2. Adjust water, salt with lemon juice to get the desired quantity without losing its taste n flavor.
3. The ingredients may look more, but they are 1 tsp each from your masala box.