Mix all ingredients add water and make dough and knead for 10-15 mints,apply oil and rest it for minimum 30 mints or 1-2hrs will also do.

Then make divide the balls into equal portions(approx. 6) and make balls.(this image is from a website for illustration purpose,i have only the image of finished product)

Now dust the ball in flour and spread it very thinly.

Now take generous amount of oil spread on the rolled chappati,sprinkle little flour over it.

Now make a fan out of it and roll it or from center cut an edge and roll it and roll it and press apply oil all over and rest the dough for minimum of 15 mints,you can refrigerate it,u keep it for more long time about 1/2-1 hr also but before rolling out paratha just keep in fridge for 15 mints, for layers.(this image is from a website for illustration purpose,i have only the image of finished product)

Then roll gently,heat tawa, and cook the parotta on both sides,add oil/ghee/butter for cooking it.

Tear the Paratha into pieces add Salna over it mix and enjoy.(this is how it looks,this is the original image of my recipe)

For Salna Paste :

Dry Roast all ingredients listed in it except roasted peanut till slight brown, once cools add into mixer,add peanuts,grind it.

Now add water make a smooth paste.

Add oil,garam masalas,onions saute till onions turn golden brown.

Add ginger-garlic paste,saute till raw smell goes

Add tomatoes,saute till slight mushy.

Add chicken and saute for about 3mints on high flame,add spice powders,salna paste,saute for another mint,add water and cook for 15mints.

Add coriander leaves and switch of flame.(this is how it looks,this is the original image of my recipe)

Serve the salna over pieces of paratha and get nostalgic!!