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by Sharmili Leave a Comment
Madurai is famous for Meenakshi Amman Temple and also equally famous for its food. One such recipe is Bun Parotta. This parotta is very tasty, flaky, crispy out and soft in. This is almost found in all the restaurants in Madurai.
Usually, this parotta is made with maida and egg. I have made it eggless. This is really super easy to prepare. Goes well with veg salna or with chicken salna. The only thing that should be noted is, the dough should be soft and the dough should rest at least for 2 hrs. So if you want it to make it as dinner prepare the dough earlier in the afternoon or in the evening.
As long as the dough rests, the end result will be so soft, flaky, and crispy. Also instead of kneading the dough with hands, use any heavy objects to pat the dough. That way it is very easy to smooth the dough. We need to knead the dough for at least 15 mins, but if you use any heavy objects you need to pat it for just 2 mins. I have shown all the tricks in the video.
This bun parotta is a little bit thicker than the normal parotta. That is, it resembles the shape of a bun. So while cooking you have to keep the flame on medium-low or low. Otherwise, the outer portion will get color soon and the inner dough will not be cooked well. So it will take at least 3-4 mins to cook each parotta. You can replace 1/4 cup oil with one egg while kneading the dough. Now let us see how to prepare this recipe.
Enjoy the video of Bun Parotta. Subscribe for more videos.
Bun Parotta Recipe | Madurai Bun Parotta | Eggless Bun Parotta Print Recipe
Crispy, flaky, and soft in Madurai Bun Parotta.
- CourseMain Dish
- CuisineSouth Indian
| Servings | Prep Time |
| 8-10 pieces approx | 4 hrs |
| Cook Time |
| 45 min |
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| Bun Parotta Recipe | Madurai Bun Parotta | Eggless Bun Parotta Print Recipe Crispy, flaky, and soft in Madurai Bun Parotta.
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Ingredients
- 2.5 cups All purpose flour/Maida
- 1 tsp Sugar
- 1.5 tsp salt to taste
- 1/4 cup oil
- 1/2 cup Warm Milk
- 1/4 cup Lukewarm Water appoximately
- oil to fry parotta
Servings: pieces approx
Instructions
In a bowl add all-purpose flour, sugar, salt, and mix all well. Then add 1/4 cup oil and warm milk. Mix all well. Then add lukewarm water little by little and make a soft dough.
Knead the dough for 15 mins to get a smooth dough. Or use any heavy objects like a hammer, pestle, cooking tong to beat the dough. You need to pat the dough with the heavy object for just 2 mins. This will give a smooth texture to the dough.
Once the dough is ready place the dough in the bowl greased with oil. Close it with a damp cloth. Let the dough rest for 2 hrs.
After two hours knead the dough once and make an equal size of 9-10 dough balls. Then apply oil on the top of each ball, close it with a damp cloth and again let it rest for 1 more hour.
Apply oil to the rolling pin and the plate. Take a ball and flatten it as thin as possible. Apply oil on the surface of the flatten dough. Fold it twice as shown in the video. Again roll it around the fingers as shown.
Now gently press the roll with the palm. Do not make it too thin. Don't use the rolling pin to flatten the dough. This is bun parotta, so this should be thicker than the regular parotta.
Now heat a tawa. Keep in the low flame. Add generous oil on the tawa and place the rolled dough. We need to cook the parotta on low flame only. Turn the parotta 3 to 4 times to evenly cook on both sides. We have to turn it regularly until it is cooked well inside.
If parotta is flipped 3-4 times it is cooked in even golden brown color and the inner dough will also get cooked.
Once the parotta is cooked well. While still, it is hot, pat it gently so that it becomes flaky and soft. Now serve it hot with any salna of your choice.
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Crispy, flaky, and soft in Bun Parotta is ready to relish.
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