bun parotta recipe | madurai bun paratha recipe | street food bun parata

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bun parotta recipe | madurai bun paratha recipe | street food bun parata with detailed photo and video recipe. a unique and popular south indian street food paratha recipe made with plain flour. it is unique in its shape and size. it does look like a bun and hence the name derived from it. it is generally served with spicy non-veg curries, but can be served with a choice of kurma or even spicy chutney recipes.
bun parotta recipebun parotta recipe | madurai bun paratha recipe | street food bun parata with step by step photo and video recipe. parotta or layered maida based paratha is one of the popular streets, particularly in south india. it is a popular choice for its flaky and layered texture, crisp taste and also for its spicy curry choice. one such popular tamilnadu style parotta recipe is madurai bun paratha recipe known for its taste, shape and size.

i am a big fan of parotta kurma combo meal, and it has been my favourite canteen meal during college days. it is simple, flaky and more importantly, the combination of coconut-based kurma curry and layered parata makes it a super special meal. having said that, i knew little about the variations in the parotta category. i only came to know about this street food bun parata which is unique in its shape. however, there isn’t any significant difference in the way it is prepared or layered to the popular malabar parotta. moreover, this is no egg or eggless parotta and hence can be easily served to vegetarians. basically, i have used baking soda which should provide the same softness and texture to the paratha.

madurai bun paratha recipefurthermore, some more additional tips, suggestions and variations to the bun parotta recipe. firstly, the authentic and traditional recipe is only made with maida or plain flour. plain flour helps to get that crispiness, flakiness and also distinct layers. having said that, you may also prepare this in wheat flour for a healthy alternative. secondly, you may feel the use of vegetable oil could be reduced to make it a healthy alternative. but trust me, to get the same street style texture and layers, you would need a generous amount of oil. lastly, with the same dough, you can also prepare the kerala parotta as an alternative. the only difference would be the size compared to this parata.

finally, i would like to highlight my other related paratha recipes collection with this post of bun parotta recipe. it mainly includes my other related recipes like parotta, achari paratha, chutney paratha, aloo paratha, masala lachha paratha, hung curd paratha, dahi paratha, spring onion paratha, sweet potato paratha, bread paratha. further to these i would also like to mention my other related recipes categories,

bun parotta video recipe:

recipe card for madurai bun paratha recipe:

bun parotta recipe

bun parotta recipe | madurai bun paratha recipe | street food bun parata

HEBBARS KITCHEN
easy bun parotta recipe | madurai bun paratha recipe | street food bun parata
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Resting Time 2 hrs 30 mins
Total Time 4 hrs
Course paratha
Cuisine kerala
Servings 8 Servings
Calories 238 kcal

Ingredients 

  • 3 cup maida
  • 1 tbsp sugar
  • ¼ tsp baking soda
  • ½ tsp salt
  • milk (for kneading)
  • ¼ cup oil (for soaking)

Instructions
 

  • firstly, in a large bowl take 3 cup maida, 1 tbsp sugar, ¼ tsp baking soda and ½ tsp salt.
  • mix well making sure everything is well combined.
  • now add 1 cup milk and start to knead the dough.
  • add milk as required and form a sticky dough.
  • further, add 2 tbsp oil and start to knead well.
  • punch and knead until the dough turns smooth.
  • after kneading for at least 15 to 20 minutes, the dough will be smooth and soft.
  • tuck the dough and place it in a box.
  • pour ¼ cup oil and coat well.
  • cover and rest for 2 hours or more.
  • after 2 hours of resting in oil, the dough will turn extra soft.
  • pinch a small ball sized dough and roll uniformly.
  • make equal sized balls, and place them in the same oil bowl.
  • cover and rest for a minimum of 30 minutes. the longer you rest, the better is the parotta.
  • after 30 minutes, take the dough and start to flatten by spreading using greased hand.
  • also using a rolling pin, spread as thin as possible.
  • fold 2 sides of the ends forming a rectangular shape.
  • now start to roll making sure the layers are uniform.
  • tuck one end into the centre and flatten the dough.
  • with a greased hand, flatten the dough slightly.
  • now roast the parotta on medium flame. make sure the pan is hot and greased well with oil.
  • roast for 2 minutes, and then flip over carefully.
  • roast on both sides cooking uniformly.
  • now using both your hands crush the parotta to separate the layers.
  • finally, bun parotta is ready to serve with spicy curry.

Nutrition

Calories: 238kcalCarbohydrates: 37gProtein: 5gFat: 7gSaturated Fat: 1gTrans Fat: 1gSodium: 180mgPotassium: 50mgFiber: 1gSugar: 2gCalcium: 7mgIron: 2mg

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how to make bun parotta with step by step photo:

  1. firstly, in a large bowl take 3 cup maida, 1 tbsp sugar, ¼ tsp baking soda and ½ tsp salt.
  2. mix well making sure everything is well combined.
  3. now add 1 cup milk and start to knead the dough.
  4. add milk as required and form a sticky dough.
  5. further, add 2 tbsp oil and start to knead well.
  6. punch and knead until the dough turns smooth.
  7. after kneading for at least 15 to 20 minutes, the dough will be smooth and soft.
  8. tuck the dough and place it in a box.
  9. pour ¼ cup oil and coat well.
  10. cover and rest for 2 hours or more.
  11. after 2 hours of resting in oil, the dough will turn extra soft.
  12. pinch a small ball sized dough and roll uniformly.
  13. make equal sized balls, and place them in the same oil bowl.
  14. cover and rest for a minimum of 30 minutes. the longer you rest, the better is the parotta.
  15. after 30 minutes, take the dough and start to flatten by spreading using greased hand.
  16. also using a rolling pin, spread as thin as possible.
  17. fold 2 sides of the ends forming a rectangular shape.
  18. now start to roll making sure the layers are uniform.
  19. tuck one end into the centre and flatten the dough.
  20. with a greased hand, flatten the dough slightly.
  21. now roast the parotta on medium flame. make sure the pan is hot and greased well with oil.
  22. roast for 2 minutes, and then flip over carefully.
  23. roast on both sides cooking uniformly.
  24. now using both your hands crush the parotta to separate the layers.
  25. finally, bun parotta is ready to serve with spicy curry.
    madurai bun paratha recipe

notes:

  • firstly, adding sugar helps to give nice golden colour to parotta.
  • also, we are not using eggs in this recipe, so i have added ¼ tsp baking soda.
  • additionally, kneading the dough with milk makes paratha soft.
  • finally, bun parotta recipe tastes great when made with a generous amount of oil.