Hi friends, Today I am going to share the recipe of Hotel salna/ Restaurant style curry for Parotta. In most hotels in South India, Parotta/ Flaky Flat bread is served with a spicy and flavorful curry made with onions and tomatoes. It is the presence of Saunf/ fennel seeds and a number of other ingredients that make the Plain curry or Parotta salna so yummy and delicious.

Parotta Salna is my go to recipe especially during lockdown when I don't have vegetables in my refrigerator. I just pick up some onions and tomatoes and green chillies and make this delicious curry. This South Indian Style Plain Parotta salna tastes best with Parotta (recipe coming soon), but you can also serve it with Idlis, Wheat Dosas, Pooris or normal Roti/ chapathi.

The secret ingredient used for making this plain salna is gram flour and chicken masala powder. These two ingredients add a wonderful aroma and taste to the Parotta curry/salna. I have used Aachi Chicken masala for this recipe, but you can use any other brand of Chicken masala that you get in shops near you.

Do try out this yummy recipe of making Parotta salna/ Hotel style plain Tomato curry for your dinner next time. I am sure you will like its awesome taste.


3 tbsp oil
2 cardamoms, 1 cinnamon stick
2 cloves
1/2 tsp fennel seeds
2 onions finely chopped
1 tbsp ginger garlic paste
1 green chilli
2 tomatoes finely chopped
handful of coriander and mint leaves
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 and 1/4 tsp salt (or to taste)
2 tsp chicken masala powder (I used Aachi chicken masala)
1 tbsp gram flour/ besan
3 tbsp coconut paste
10 to 12 cashews


  • Take coconut paste and cashews in a mixer jar and grind to a smooth paste.
  • Heat oil in a pressure cooker, add cardamoms, cinnamon, cloves and fennel seeds.
  • Allow the seeds to sputter for a few seconds and then add chopped onions. Saute for a few minutes till they turn golden brown.
  • Then add ginger and garlic paste and saute till the raw smell goes.
  • Next add green chilli and chopped tomatoes and cook for about 2 minutes till oil starts separating.
  • Then add salt, red chilli powder, coriander powder, chicken masala powder and turmeric powder.
  • Mix well and then add the coconut and cashew paste along with 2 cups of water and bring to a boil.
  • Dissolve gram flour in 1 cup water and add to the pressure cooker along with coriander and mint leaves.
  • Close the lid and pressure cook for 2 whistles.
  • Serve hot with Parotta (recipe coming soon), Idlis, Wheat DosasPooris or normal Roti/ chapathi.

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