The savory and unique taste of Salna perfectly complements the elegant Methi paratha, creating a delightful pairing that promises to satisfy your cravings.
Prepare the masala paste by blending ½ cup grated coconut, 1 tablespoon fried gram dal, and 8 cashews with water until smooth. Dissolve 1 tablespoon gram flour in 2-3 tablespoons of water to make a smooth paste. Gradually add water to adjust consistency. Strain to eliminate the lumps.
Heat oil in a pan and add the tempering items - 2 sliced onions, 2 cardamoms, 1-inch cinnamon, 3 cloves, 1 star anise, 1 teaspoon stone flower, 1 biryani leaf, and a sprig of curry leaves. Saute the curry leaves first, then add the sliced onions. Sprinkle with a pinch of salt and continue sautéing until golden brown.
Now fry the ginger garlic paste for a minute and add finely chopped tomatoes. Sprinkle some salt. Then, add turmeric, Kashmiri chili powder, garam masala powder, sambar powder, and fennel seeds powder. Fry until the oil floats on top and the mixture becomes mushy. Next, add the ground coconut paste and mix well. Finally, add mint leaves and half of the chopped coriander leaves, stirring for another minute.
Gradually add water, totalling 7 cups, while stirring. Then, add salt, mix, and bring to a boil. Add gram flour dissolved in water and mix thoroughly. Reduce the heat to medium, cover, and cook for 15 minutes, stirring occasionally. Afterward, simmer uncovered for an additional 7-10 minutes until the mixture thickens.
Now let it cool down by switching off the flame. Add the lemon juice and mix. Garnish the Salna with coriander and curry leaves. Set Aside
Take another pan and heat some oil. Add 1 Keventer ready to make Methi Paratha into the pan. Remember to Flip frequently and press with a turner. Repeat with other parathas.
Serve Keventer Methi paratha and Salna together and Enjoy!
