Parotta with salna...unbeatable tasty combo

Parotta:

Maida  2 cup
Salt to taste
2 pinch baking soda
1/2 spoon sugar
Oil to knead

Mix the above incrediants and knead  a dough, coat oil to the dough so that the dough should not stick in you hand or vessel...
This kneaded dough should be rested for nearly 3 hours (Atleast 2 hours), then make parotta by folding method just like how we make layer parantha or layer chappathi...

Salna:

Ginger garlic paste
Onion - 1/2 cup
Green chilly - 2 (Can increase depending on the spice level)
Veg (Carrot, Beans, Potatoes) - 1/4 cup (Optional)
Spices like patta, curry leaves, lavanga...

To dry roast and grind:

Coconut  - 1/2 cup
Poppy seed  - 2 tsp
Fennel seed - 1 tsp
Coriander powder  2 tsp

Heat a oil in pan, temper with curry leaves, patta, lavanga and fry onion, ginger garlic paste and add the veg  saute well add the tomatoes...
Once cooked well, add the grinded paste, salt to taste...
Allow to boil in sim and cook untill the raw smell goes.

It will be a nice combination for parotta, adai , dosai or idly.