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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.
Prepare the Dough
Knead and First Rest
Portion and Second Rest
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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.
This south_indian recipe takes 295 minutes to prepare and yields 4 servings. At 531.99 calories per serving with 12.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Create the Layers
Shape and Cook
Fluff and Serve
To make it eggless, omit the egg and add 2-3 tablespoons of thick curd (yogurt) or increase the amount of milk slightly to achieve the right dough consistency.
For a slightly healthier version, you can use a mix of 2 cups maida and 1 cup whole wheat flour (atta). Note that the texture will be denser and not as soft as the original.
For a richer aroma and flavor, use ghee instead of oil for cooking the parottas on the tawa.
The refined carbohydrates from the all-purpose flour are quickly broken down by the body, providing a rapid source of energy, making it a very filling and satisfying meal.
The inclusion of egg and milk adds a moderate amount of protein to the dish, which is essential for muscle maintenance, repair, and overall bodily functions.
Bun Parotta, originating from Madurai, is smaller, thicker, and much softer, resembling a bun. Malabar Parotta is larger, thinner, and prized for its crispier, more distinctly separated layers.
This usually happens for a few reasons: insufficient kneading, not resting the dough long enough, using a rolling pin to flatten the final shape, or cooking on high heat. Each step, especially resting and using oil, is crucial for a soft texture.
Yes. You can prepare the dough, complete the first long rest, and then store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature for about an hour before proceeding with portioning and layering.
Bun Parotta is considered an indulgent dish. It is high in refined carbohydrates (maida) and fat due to the generous use of oil, making it calorie-dense. It should be enjoyed in moderation as part of a balanced diet.
One serving, which consists of two Bun Parottas, contains approximately 590-620 calories. The exact number can vary based on the amount of oil absorbed during cooking.
Bun Parotta pairs exceptionally well with spicy, gravy-based South Indian curries. The most traditional pairing is with a thin, spicy meat or vegetable gravy called 'Salna'. It also goes well with Chicken Chettinad, Mutton Curry, or Vegetable Kurma.