Introduction

 

Hey everyone, Ajay Chopra here, and I've got a delightful culinary adventure to share with you today. Imagine the warmth of South Indian spices, the aroma of freshly cooked parathas, and the joy of gathering around the table with loved ones. This is the story of how I stumbled upon the unique and flavorful Bun Paratha during my culinary exploration of South India.

 

I vividly remember the first time I tasted Bun Paratha while traveling through the bustling streets of Chennai. The sight of fluffy parathas served alongside velvety kurma was a feast for the senses. With each bite, I was transported to a world of tantalizing flavors and rich culinary traditions. From that moment on, I was determined to recreate the magic of this South Indian delicacy in my own kitchen.

 

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Recipe Details:

 

• Portions serving: 5-6 pax
• Preparation time: 10 mins
• Cooking time: 50 mins

 

 

Ingredients:

 

Bun Parotta:

• 1 cup Refined flour
• 1 Egg
• ½ cup Milk
• 1 tbsp Sugar
• 1 tsp Salt
• A pinch of Baking soda
• 1 tsp Oil

Vellai Kurma:

• ¼ cup Fresh coconut
• 1 tbsp Cashews
• 1 tbsp Saunf (fennel seeds)
• ½ tbsp Poppy seeds
• 3 inches Cinnamon
• 3 Green cardamoms
• 2 Green chilies
• 1 inch Ginger
• 8-10 Garlic cloves
• Water (as required)
• 2 tbsp Oil
• 4-5 Cloves
• 6-7 Black peppercorns
• 1 Star anise
• 1 tbsp Dagad phool (stone flower)
• ½ cup Chopped onion
• 1 Green chili
• 8-10 Curry leaves
• 1 cup Chopped tomato
• ½ cup Peeled & diced potato
• ½ cup Carrot
• ½ cup Cauliflower florets
• ½ cup French beans

 

 

Method:

 

For Bun Parotta:

1. In a bowl, add egg, sugar, milk, and whisk until sugar dissolves.
2. On a plate, add refined flour, salt, baking soda, and the egg mixture. Knead into a soft dough.
3. Add oil to the dough and knead again. Allow it to rest for 30 mins.
4. Divide the dough into portions. Roll each portion into a thin, flat sheet.
5. Fold the sheet into pleats, roll it into a circle, and tug one end towards the center to form a spiral.
6. Lightly press the spiral and set aside.
7. Heat oil in a pan, shallow fry the bun parottas until golden brown.

For Vellai Kurma:

1. Grind coconut, cashews, saunf, poppy seeds, cinnamon, green cardamom, green chilies, ginger, and garlic with water to form a paste.
2. Heat oil in a pan, add cloves, black peppercorns, star anise, and dagad phool. Let them crackle.
3. Add chopped onions, green chili, and curry leaves. Sauté until onions turn golden brown.
4. Add chopped tomatoes and cook until softened.
5. Stir in the paste, water, and cook for a while.
6. Add potato, carrot, cauliflower, french beans, and cook until vegetables are tender.
7. Vellai kurma is ready to be served.

 

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About the Recipe

 

Bun Paratha is a beloved South Indian dish that combines the softness of a bun with the flakiness of a paratha to create a unique and indulgent treat. Made with a blend of maida, milk, and eggs, the dough is kneaded to perfection and allowed to rest before being stretched and cooked on a hot griddle. The result is a deliciously soft and fluffy paratha that pairs perfectly with velvety kurma or any other flavorful side dish.

 

 

Cooking Tips

 

• Ensure the dough is well-kneaded and rested for at least 20-25 minutes to achieve the perfect texture.
• Use ample oil while stretching and rolling the dough to prevent it from sticking and to enhance its flakiness.
• Cook the parathas on a hot griddle until golden brown on both sides, flipping occasionally for even cooking.

 

 

Pairing Guide

 

Bun Paratha is best enjoyed with a side of velvety kurma, made with a medley of vegetables and aromatic spices. For a complete South Indian meal, serve it alongside coconut chutney, pickle, and a refreshing glass of buttermilk. The combination of flavors and textures will tantalize your taste buds and leave you craving for more.

 

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Frequently Asked Questions about Bun Paratha

 

1. Can I make Bun Paratha without eggs?

   • Yes, you can omit the eggs from the recipe and adjust the consistency of the dough with milk or water.

2. What is the difference between Bun Paratha and regular paratha?

   • Bun Paratha is softer and fluffier compared to regular paratha, thanks to the addition of milk and eggs in the dough.

3. Can I use whole wheat flour instead of maida?

   • While maida is traditionally used to make Bun Paratha for its soft texture, you can experiment with whole wheat flour for a healthier alternative.

4. How long should I knead the dough for Bun Paratha?

   • Knead the dough until it is smooth and elastic, usually for about 5-7 minutes, to activate the gluten and achieve the desired texture.

5. Can I make Bun Paratha in advance and reheat it later?

   • Yes, you can prepare Bun Paratha in advance and reheat it on a hot griddle or in a microwave before serving.

6. What are the best side dishes to serve with Bun Paratha?

   • Bun Paratha pairs well with velvety kurma, coconut chutney, pickle, or even a simple yogurt dip.

7. Can I freeze Bun Paratha dough for later use?

   • Yes, you can portion the dough and freeze it in an airtight container for up to a month. Thaw it in the refrigerator before using.

8. How do I prevent Bun Paratha from becoming dry?

   • Brush the cooked parathas with melted butter or ghee immediately after removing them from the griddle to keep them soft and moist.

9. Is Bun Paratha suitable for vegans?

   • Bun Paratha contains eggs, so it is not suitable for vegans. However, you can try substituting eggs with a vegan alternative.

10. Can I add spices to Bun Paratha dough for extra flavor?

    • Yes, you can customize the flavor of Bun Paratha by adding spices like cumin seeds, ajwain, or black pepper to the dough for an extra kick.

 

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