Parotta originating from south Indian, coin parotta small coined sized pieces served with salna. Ingredients Maida - 2 cups (250 gm cup) Oil - 1 tablespoon Salt to taste Sugar - 1 teaspoon Preparation Take maida In large bowl, with sugar, salt, oil. Make a scrumble, knead a dough for 15 minutes with a palm, in the workspace. Do not make a tight dough. Apply oil on the top, Rest it for a minimum of 2 hours. Make small sized balls, apply oil on the top. rest for minimum 1 hour, Flatten the balls, make a spiral shape, rest for 30 minutes, Roll the dough into the thin circle and cook it on the hot griddle. Preparation of the salna Ingredients Onion - 200 gram (2 medium sized onion) Fennel seeds -1 teaspoon 1 large tomato paste Flower stone - 1 tablespoon Cloves - 4 Cardamon -3 Cinnamon - 1 inch Almond - 10 Mint leaves- 5 Coriander leaves - half hand Shredded coconut - 1/4 cup Chilli powder - 1 tablespoon Coriander powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Turmeric powder - 1/4 teas...