Bun Parotta is one of the famous street foods in Madurai and is served to customers with any luscious curry. The parottas are soft and layered and perfecting the art to cook them requires a lot of practice. The bun parotta is made of eggs. These parottas have now become a widely preferred food option in the Pudukkottai district of Tamil Nadu as well. Nalam Hotel, a restaurant located in Viralimalai town, is famous for these parottas. Let’s have a look at how the bun parottas are prepared:
1. First, knead the dough required for making parottas and mix milk, eggs, and sugar to ferment the dough. Bulk-fermentation of the dough is very important in the bread-making process. Knead this dough for at least 5 mins till it is soft and stretchy.
2. Apply oil on the dough and cover with a wet cloth. Let it marinate for 3 to 4 hours.
3. Divide the dough into equal balls, apply oil over it, and leave aside for 1 hour.
4. Take the dough, and flatten it on an oiled work surface, using your hands.
5. Stretch it as much as you can and fold it from both sides.
6. Roll it loosely into a bun-like shape.
7. Heat the oil in a cast iron pan and fry on medium heat on both sides till it turns golden and crispy.
8. Serve the parottas with salan, a tasty, spiced masala gravy, that is cooked with onion & tomato base. Coconut, spices, and herbs are also added for the taste. Salna is commonly made without vegetables & meat and hence is also called empty Salna.
According to the reports, Karupanna and his wife Vijayam, claimed to have been the first to make bun parotta in 1991 at their stall Madurai Bun Parotta Kada. This stall is located to date in KK Nagar, Madurai, and starts to serve bun-parottas in the mid-afternoon. As per the reports, this shop is so famous that the customers from Singapore and Malaysia order bun-parottas from here.
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