Rediscovering Madurai’s Bun Parotta: A Unique South Indian Delight
At a culinary event in Chennai, Chef Ramkumar Varatharaj showcased Madurai’s iconic Bun Parotta, offering a delightful twist to the traditional South Indian Parotta. This culinary marvel, with its origins rooted in Madurai, captured the attention of food enthusiasts and chefs alike, including Avinash Martins from Goa.
My journey with the Bun Parotta began over a decade ago in Madurai, a city known affectionately as “thoonga nagaram” or the “city that never sleeps.” Madurai’s vibrant street food culture reflects its bustling nature, drawing influences from its diverse population. The Bun Parotta, a product of one of Madurai’s many food stalls, stands out as a testament to the city’s culinary creativity.
Chef Ramkumar, hailing from Tamil Nadu, shed light on the origins of Bun Parotta. It was first introduced at Sivaranjani Tea Stall in Madurai’s KK Nagar neighborhood. This unique Parotta is crafted by incorporating milk, sugar, and egg into the dough, creating a light and fluffy texture. The stall’s proximity to Aavin, the state’s dairy cooperative, possibly inspired the addition of milk to the recipe. Over time, Sivaranjani Tea Stall evolved into Madurai Bun Porotta Stall, firmly establishing the Bun Parotta as a beloved dish in Madurai’s gastronomic landscape.
Now, let’s delve into the recipe for this delectable Bun Parotta:
Ingredients:
– 500 grams of Maida (refined flour)
– 2 eggs
– 2 teaspoons of milk
– 1 to 1.5 cups of water
– Salt to taste
– 1 teaspoon of sugar
– 3 teaspoons of oil
Instructions:
1. In a bowl, mix eggs, salt, sugar, water, and milk thoroughly.
2. Transfer the mixture to another bowl and blend it with the maida.
3. Add oil and knead the mixture into a soft and stretchy dough.
4. Apply oil to the dough and cover it with a wet cloth. Allow it to rest for 3 to 4 hours.
5. Divide the dough into equal balls and let them rest for another 30 minutes.
6. Flatten each dough ball thinly using a roller and apply oil.
7. Using both hands, spin the dough in a circular motion to make it thin. Fold the dough vertically and roll it sideways to create a spiral dough about 4 inches in height.
8. Roll it into a bun-like shape.
9. Heat oil in an iron pan and cook the flattened parotta on medium-high heat for 2 minutes on each side.
10. Remove from heat and tap the sides of the parotta to fluff it up, resembling a bun.
With its soft texture and delightful flavor, Madurai’s Bun Parotta is best enjoyed with spicy curries like salna, offering a culinary experience that is truly unparalleled.
Priyanka 
Mehek