Discover the magic of Madurai's famous street food! These aren't your average parottas; they are thick, fluffy, and incredibly soft with countless flaky layers, resembling a soft bun. Perfect for soaking up rich, spicy curries.
Prep40 min
Cook25 min
Soak210 min
Servings4
Serving size: 2 parottas
532cal
12gprotein
75gcarbs
Ingredients
3 cup Maida (approx 375g)
1 large Egg (beaten)
2 tsp Sugar
1.5 tsp Salt
0.25 tsp Baking Soda
0.5 cup Milk (room temperature)
0.5 cup Water (lukewarm, adjust as needed)
0.75 cup Sunflower Oil (for kneading, resting, and cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, and baking soda to combine them evenly.
A fragrant and spicy mutton curry from Tamil Nadu, known for its thin yet flavorful gravy. It's the perfect side dish for parottas, dosas, or idiyappam, simmered with a special blend of roasted spices and coconut.
Fluffy Bun Parotta with rich, perfectly spiced Mutton Salna – a melt-in-mouth, protein-packed comfort!
This tamil dish is perfect for dinner. With 962.3 calories and 49.71g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
Create a well in the center of the dry ingredients. Pour in the beaten egg and room temperature milk.
Begin to mix with your fingers, gradually adding lukewarm water until a soft, slightly sticky dough forms. Do not add all the water at once.
2
Knead and First Rest
Transfer the dough to a clean, flat work surface. Pour about 2-3 tablespoons of oil over the dough.
Knead the dough vigorously for 10-15 minutes. Stretch, pull, and fold the dough until it transforms from sticky to incredibly smooth, soft, and elastic. This step is crucial for soft parottas.
Coat the smooth dough with another tablespoon of oil, place it back in the bowl, and cover with a damp cloth or plastic wrap. Let it rest for a minimum of 3 hours, or up to 6 hours, at room temperature.
3
Portion and Second Rest
After the long rest, the dough will be very pliable. Gently punch it down and knead for one minute.
Divide the dough into 8 equal-sized balls.
Generously coat each ball with oil, place them on a tray, cover, and let them rest for another 30 minutes. This relaxes the gluten again.
4
Create the Layers
Grease your work surface with oil. Take one rested dough ball and use your oiled fingers and palm to spread it out into a very thin, almost translucent sheet. Stretch it as thin as you can without tearing it excessively; small tears are fine.
Starting from one edge, gently lift and fold the dough to create thin pleats, like folding a paper fan, until you have a long, pleated strip.
Carefully roll this pleated strip from one end to the other, forming a tight spiral that looks like a rosette. Tuck the final loose end underneath the roll.
Repeat this process for all the dough balls. Cover the prepared rosettes and let them rest for a final 15-20 minutes.
5
Shape and Cook
Take one rested rosette and place it on your work surface. Gently flatten it with your palm to form a thick disc, about 4-5 inches in diameter and about half an inch thick. Do not press too hard or use a rolling pin, as this will compress the layers.
Heat a tawa or cast-iron skillet over medium to medium-low heat. Drizzle about a teaspoon of oil on the tawa.
Place the shaped parotta on the hot tawa. Cook for 2-3 minutes until the bottom has golden-brown spots.
Flip the parotta, drizzle more oil around the edges, and cook the other side for another 2-3 minutes, pressing gently with a spatula to ensure the thick center cooks through.
Continue cooking, flipping a couple more times, until it's golden brown on both sides and cooked through. Repeat for all parottas.
6
Fluff and Serve
Remove the hot parotta from the tawa. While it's still hot (be careful), hold it between your palms and gently clap or crush it from the sides.
This crucial action, called 'fluffing', separates the layers and gives the Bun Parotta its signature soft, flaky texture.
Serve immediately with a spicy curry like Chicken Salna, Mutton Curry, or a simple Vegetable Kurma.
430cal
38gprotein
18gcarbs
24gfat
Ingredients
500 g Mutton (bone-in, cut into 1-inch pieces)
0.75 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
4 cup Water
4 tbsp Gingelly Oil (also known as Indian sesame oil)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom
1 pcs Star Anise
1 tsp Fennel Seeds
1 tsp Poppy Seeds
8 pcs Cashew Nuts
4 pcs Dried Red Chilies (adjust to your spice preference)
0.5 cup Fresh Coconut (grated)
1 pcs Bay Leaf
2 medium Onion (finely chopped)
2 pcs Green Chili (slit lengthwise)
1 sprig Curry Leaves
1.5 tbsp Ginger Garlic Paste
2 medium Tomato (finely chopped)
1 tsp Red Chili Powder
2 tsp Coriander Powder
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Mutton
In a pressure cooker, combine the mutton pieces, 0.5 tsp of the turmeric powder, 0.5 tsp of the salt, and 2 cups of water.
Mix well, secure the lid, and pressure cook on medium heat for 6-7 whistles, or for about 20-25 minutes until the mutton is tender.
Allow the pressure to release naturally. Once safe, open the cooker, separate the mutton pieces from the broth, and set both aside. Do not discard the broth (stock).
2
Prepare the Salna Masala Paste
Heat 1 tsp of gingelly oil in a pan over medium-low heat. Add the cinnamon stick, cloves, green cardamom, and star anise. Sauté for 30 seconds until fragrant.
Add the fennel seeds, poppy seeds, cashew nuts, and dried red chilies. Sauté for another minute.
Add the grated coconut and roast on low heat, stirring continuously for 3-4 minutes until it turns a light golden brown. Be careful not to burn it.
Turn off the heat and let the mixture cool completely. Transfer to a grinder and blend into a very fine, smooth paste, adding a little water as needed.
In a large, heavy-bottomed pot or kadai, heat the remaining 3 tbsp of gingelly oil over medium heat. Add the bay leaf.
Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the slit green chilies and curry leaves, and sauté for another 30 seconds.
4
Cook the Masalas
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-6 minutes until they become soft, mushy, and well-integrated.
Reduce the heat to low. Add the red chili powder, coriander powder, and the remaining 0.25 tsp of turmeric powder. Sauté for one minute until the spices are fragrant.
5
Combine and Simmer the Salna
Add the ground masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the masala darkens in color and oil begins to separate at the edges.
Add the cooked mutton pieces and mix thoroughly to coat them with the masala.
Pour in the reserved mutton stock and an additional 2 cups of water to achieve the classic thin consistency of salna.
Add the remaining 1 tsp of salt, stir well, and bring the curry to a rolling boil.
Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, allowing all the flavors to meld together beautifully.
6
Garnish and Serve
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Let the salna rest for at least 15 minutes before serving. Serve hot with parottas, idiyappam, dosas, or idlis.
