Parotta Salna Recipe – Kerala Style Parotta Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Parotta Salna Recipe – Kerala Style Parotta Fry with Spices

Hey everyone! If you’re anything like me, you love a good parotta. Flaky, layered, and just… satisfying. But sometimes, you want something a little more than just a plain parotta, right? That’s where this Kerala-style Parotta Salna comes in. It’s basically a spicy, flavorful fry-up of parotta pieces with a gorgeous, tangy salna base. Trust me, once you try it, you’ll be hooked! I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Parotta Salna is seriously addictive. It’s quick, easy, and packed with flavour. It’s the perfect way to use up leftover parottas (though honestly, I often make extra parottas just to make this!). Plus, it’s a fantastic introduction to the vibrant spice palette of Kerala cuisine. It’s a little spicy, a little tangy, and totally delicious.

Ingredients

Here’s what you’ll need to whip up this Kerala delight:

• 4 mini parotta (approx. 60-80g each)
• 1 Big onion, finely chopped (about 150g)
• 1 Tomato, finely chopped (about 120g)
• 1 Green chilli, slit lengthwise
• Few Curry leaves (about 10-12)
• 2 tbsp Mint and coriander leaves, chopped
• 0.5-1 tsp Red chilli powder (adjust to your spice preference)
• 0.25 tsp Pepper powder
• To taste Salt
• 0.5 cup Parotta salna (store-bought or homemade)
• 2 tbsp Cooking oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Parotta Salna: This is the heart of the dish! You can find it at most Indian grocery stores, or easily make your own. It’s a coconut-based gravy that adds a lovely richness and depth of flavour.
• Kerala Spices: Don’t skimp on the spices! Red chilli powder and pepper powder are key to that authentic Kerala flavour.
• Mini Parotta: I prefer mini parottas for this recipe because they get nice and crispy when fried. But you can absolutely use regular-sized parottas – just chop them into smaller pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a dosa pan or iron griddle over medium heat. Cook the parottas with 1 tsp oil until they’re golden brown and slightly crispy. Stack them up, gently pat them down to flatten a little, and then roughly chop them into small pieces.
2. In the same pan, add the remaining 1 tbsp oil. Sauté the chopped onions until they become translucent and softened. Then, add the slit green chilli and curry leaves. Let them sizzle for a moment – that aroma is amazing!
3. Next, toss in the chopped tomatoes and cook until they soften and break down, about 3-5 minutes.
4. Now for the flavour bomb! Add the salt, turmeric powder, red chilli powder, and pepper powder to the pan. Mix well and cook for another minute.
5. Pour in the parotta salna and give everything a good stir.
6. Add the chopped parotta pieces to the pan and combine thoroughly, ensuring every piece is coated in the spicy salna.
7. Using a dosa flipper or ladle, gently pound the mixture until it’s semi-dry and well combined. This helps release even more flavour!
8. Finally, garnish with the chopped mint and coriander leaves. Serve hot!

Expert Tips

• Crispy Parotta is Key: Don’t be afraid to really get some colour on those parottas when you first fry them. That extra crispiness adds so much texture to the final dish.
• Adjust the Spice: Feel free to adjust the amount of red chilli powder to suit your taste. If you like it really hot, add a little more!
• Don’t Overcook: Be careful not to overcook the parotta salna once you add the parotta pieces. You want them to be heated through and coated in the sauce, but not mushy.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level:
  • Mild: Reduce the red chilli powder to ¼ tsp.
  • Medium: Use ½ tsp red chilli powder.
  • Hot: Add 1 tsp red chilli powder and a finely chopped bird’s eye chilli. My friend, Priya, loves it extra spicy!
• Festival Adaptations: This is a popular dish during Onam and Vishu in Kerala. You can serve it as part of a larger sadhya (festive meal).
• Regional Variations: Some street food vendors add a squeeze of lime juice at the end for extra tang. You could also add a sprinkle of chaat masala for a little extra zing.

Serving Suggestions

Parotta Salna is fantastic on its own as a snack or light meal. But it also pairs beautifully with:

• Onion Raita: The cool raita balances the spice perfectly.
• A simple cucumber and tomato salad.
• A cup of hot chai!

Storage Instructions

Leftover Parotta Salna can be stored in an airtight container in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

• What is Parotta Salna made of? Parotta Salna is a coconut-based gravy, typically made with coconut milk, green chillies, ginger, garlic, and a blend of Kerala spices.
• Can I use store-bought parottas for this recipe? Absolutely! Store-bought parottas work perfectly fine. Just make sure to chop them into bite-sized pieces.
• What is the best way to reheat leftover Parotta Salna? You can reheat it in a pan on the stovetop over medium heat, or in the microwave. Add a splash of water if it seems too dry.
• Can this be made spicier? What chillies should I use? Yes! You can add more red chilli powder, or use spicier chillies like bird’s eye chillies or Scotch bonnet peppers.
• What is the significance of curry leaves in Kerala cuisine? Curry leaves are a staple in Kerala cuisine. They add a unique aroma and flavour to dishes, and are also believed to have medicinal properties.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!