Bun Parotta & Veg Korma Recipe


Bun Parotta & Veg Korma Recipe



50 Mins
5-6 People
10 Mins




Introduction

 

Namaste! I'm Ajay Chopra, and I'm thrilled to share with you the story behind this delightful Bun Parotta & Veg Korma recipe. Growing up, I remember eagerly watching my grandmother effortlessly prepare this comforting dish, infusing it with her love and culinary wisdom. The aroma that filled our home as she cooked was simply intoxicating, creating memories that still warm my heart today. Now, I'm excited to pass on this cherished recipe to you, along with some personal touches and insights to make your culinary journey even more delightful.

 

 

 

Recipe of Bun Parotta & Veg Korma

 

Portions Serving: 5-6 servings
Preparation Time: 10 minutes
Cooking Time: 50 minutes

 

Ingredients:

 

For 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

For Vellai Kurma:

  • ¼ cup Fresh coconut, grated
  • 1 tbsp Cashews
  • 1 tbsp Saunf (fennel seeds)
  • ½ tbsp Poppy seeds
  • 3 inches Cinnamon stick
  • 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, slit
  • 8-10 Curry leaves
  • 1 cup Chopped tomato
  • ½ cup Peeled and diced potato
  • ½ cup Carrot, diced
  • ½ cup Cauliflower florets
  • ½ cup French beans, chopped

 

 

Method:

 

For Bun Parotta:

 

1. Prepare the Dough:

  • In a bowl, whisk together an egg, sugar, and milk until the sugar dissolves.
  • Sift refined flour onto a plate and mix in salt and baking soda.
  • Pour the egg mixture into the flour and knead it into a soft dough.
  • Drizzle 2 tablespoons of oil over the dough and knead again until well incorporated.
  • Allow the dough to rest for 30 minutes, covered with a damp cloth.

2. Shape the Parottas:

  • After resting, divide the dough into equal portions.
  • Roll out each portion into a thin, flat sheet using a rolling pin, using oil to prevent sticking.
  • Fold the sheet into pleats and roll it into a circle.
  • Tug one end of the circle towards the center to form a spiral shape.
  • Lightly press the spiral to flatten it slightly.

3. Fry the Parottas:

  • Heat a pan over medium heat and add enough oil for shallow frying.
  • Carefully place the prepared bun parotta into the hot oil.
  • Fry until golden brown and crispy on both sides.
  • Remove from the pan and drain excess oil on paper towels.

4. Serve:

  • Serve the hot bun parottas with vellai kurma for a delicious meal.

 

 

For Vellai Kurma:

 

1. Prepare the Paste:

  • In a mixer jar, combine grated coconut, cashews, saunf, poppy seeds, cinnamon, green cardamoms, green chilies, ginger, and garlic.
  • Add a little water and grind into a smooth paste. Set aside.

2. Cook the Vegetables:

  • Heat oil in a pan and add cinnamon, cloves, black peppercorns, star anise, and dagad phool. Let them crackle.
  • Add chopped onions and sauté until golden brown.
  • Add slit green chili and curry leaves, sauté for a minute.
  • Add chopped tomatoes and cook until soft and mushy.
  • Stir in the prepared paste and mix well. Add water to adjust consistency.
  • Add diced potato, carrot, cauliflower florets, and chopped French beans. Mix everything together.

3. Simmer:

  • Cover the pan and let the vegetables cook in the gravy for 10-12 minutes on low heat until tender.
  • Stir occasionally to prevent sticking and ensure even cooking.
  • Season with salt to taste.

4. Serve:

  • Once vegetables are cooked and the gravy has thickened, remove from heat.
  • Transfer vellai kurma to a serving bowl and garnish with fresh coriander leaves.
  • Serve hot alongside the bun parottas for a delightful culinary experience.

 

 

 

About the Recipe

 

Bun Parotta & Veg Korma is a beloved South Indian specialty that combines flaky, layered parathas with a rich and aromatic vegetable korma. The parathas are prepared by kneading a dough of all-purpose flour, milk, egg, and a hint of sugar, resulting in a perfect balance of texture and flavor. The dough is then rolled out thinly, folded, and shallow-fried until golden brown and crispy. The vegetable korma, on the other hand, is a creamy and flavorful curry made with a blend of coconut, cashews, spices, and mixed vegetables. This dish is not only a treat for the taste buds but also a comforting meal that brings joy to the table.

 

 

Cooking Tips

 

  • Ensure the dough for the parathas is of medium consistency, neither too hard nor too soft, to achieve the perfect flakiness.
  • Shallow-fry the parathas on medium heat to ensure they cook evenly and develop a crispy texture.
  • Cook the vegetables for the korma until they are tender but still retain their shape and texture for a satisfying bite.
  • Adjust the spice level of the korma according to your preference by adding more or fewer green chilies.
  • Garnish the finished dish with fresh cilantro leaves for a pop of color and added freshness.

 

 

Pairing Guide

 

Bun Parotta & Veg Korma pairs wonderfully with a variety of accompaniments, enhancing the dining experience. Here are some suggestions:

 

  • Serve with a side of raita (yogurt dip) and pickle for a burst of tangy flavor.
  • Enjoy with steamed rice or pulao for a wholesome meal.
  • Pair with a refreshing cucumber salad to balance the richness of the dish.
  • Serve alongside crispy papadums or naan bread for added texture and indulgence.

 

 

 

10 Frequently Asked Questions about Bun Parotta & Veg Korma

 

  1. What is the origin of Bun Parotta & Veg Korma?

    • Bun Parotta & Veg Korma originates from South India, where it is a popular street food and home-cooked meal.

  2. Can I make the parathas without eggs?

    • Yes, you can omit the egg from the paratha dough and adjust the consistency with additional milk or water.

  3. How long does it take to make Bun Parotta & Veg Korma?

    • The preparation and cooking time for this dish typically range from 45 minutes to an hour.

  4. Can I use frozen vegetables for the korma?

    • Yes, frozen mixed vegetables can be used for convenience, but fresh vegetables will offer the best flavor and texture.

  5. Is Bun Parotta & Veg Korma spicy?

    • The spice level of the korma can be adjusted according to personal preference by varying the amount of green chilies used.

  6. Can I make the parathas ahead of time?

    • Yes, you can prepare the parathas in advance and reheat them before serving for convenience.

  7. What can I substitute for all-purpose flour in the paratha dough?

    • Whole wheat flour or a combination of whole wheat and all-purpose flour can be used as substitutes.

  8. Is Bun Parotta & Veg Korma suitable for vegetarians?

    • Yes, this dish is completely vegetarian and can be enjoyed by vegetarians and non-vegetarians alike.

  9. Can I freeze leftovers of Bun Parotta & Veg Korma?

    • Yes, leftovers can be stored in an airtight container in the freezer for up to one month. Reheat gently before serving.

  10. What other dishes can I serve with Bun Parotta & Veg Korma?

    • This dish pairs well with a variety of Indian bread like naan, roti, or chapati, as well as rice-based dishes like biryani or pulao.

 

Enjoy exploring the flavors and textures of Bun Parotta & Veg Korma, and don't hesitate to get creative with your own twists and additions!