Bun Parotta Recipe

Bun Parotta, a South Indian culinary gem, redefines the traditional paratha experience with its unique blend of flaky layers and softness.

This delightful bread, crafted from a dough of all-purpose and wheat flour, is enriched with milk, yogurt, and ghee for a distinct richness. Each parotta is meticulously rolled, folded, and cooked to golden perfection on a griddle.

Perfectly paired with a variety of curries, from spicy chicken to creamy paneer, Bun Parotta offers a versatile and satisfying dining experience. Elevate your meal with this easy-to-make, crowd-pleasing delight that brings innovation to the heart of traditional South Indian cuisine.

Bun Parotta Ingredients

• 2 cups all-purpose flour
• 1 cup wheat flour
• 1/4 cup milk
• 1/4 cup yogurt
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons ghee (clarified butter)
• Water, as needed

Instructions

Step 1: Dough Preparation

1. In a mixing bowl, combine all-purpose flour, wheat flour, sugar, and salt.
2. Add milk, yogurt, and ghee to the dry ingredients.
3. Slowly add water and knead the mixture into a soft, elastic dough.
4. Allow the dough to rest by covering it for 2 hours.

Step 2: Shaping the Parottas

1. Divide the dough into small lemon-sized balls.
2. Roll each ball into a thin, round sheet using a rolling pin.
3. Brush the sheet with ghee and sprinkle a little flour.
4. Fold the sheet into pleats and roll it into a spiral.
5. Flatten the spiral with your hands to form a round, layered parotta.

Step 3: Cooking the Bun Parottas

1. Heat a griddle or tawa over medium heat.
2. Place the rolled parotta on the griddle and cook until golden brown on both sides.
3. Brush with ghee during the cooking process to enhance the flavor.
4. Repeat the process for the remaining dough balls.

Recipe Tips

• Perfect Dough Consistency: Achieve a soft and elastic dough consistency by gradually adding water while kneading. This ensures that the parottas turn out both flaky and tender.
• Generous Brushing of Ghee: Brushing each layer of the parotta with ghee during the rolling process enhances the flavor and contributes to the signature flakiness of Bun Parotta.
• Serve Immediately: Bun Parottas are best enjoyed fresh and hot. To preserve their flavor and texture serve them immediately after cooking.

What To Serve With Bun Parotta

1. Chicken Curry: A classic pairing, the spicy and aromatic chicken curry complements the flakiness of the Bun Parotta, creating a perfect balance of flavors.
2. Vegetable Kurma: For a vegetarian option, serve Bun Parotta with a flavorful vegetable kurma. The combination of mixed vegetables in a rich, coconut-based curry enhances the dining experience.
3. Egg Masala: Elevate your meal with a side of egg masala. The soft and spicy eggs blend well with the texture of the parotta, creating a satisfying and wholesome dish.
4. Paneer Butter Masala: Indulge in the creamy goodness of paneer butter masala alongside Bun Parotta. The soft paneer cubes in a luscious tomato-based gravy add a delightful twist to your meal.
5. Chana Masala: For a protein-packed option, pair Bun Parotta with chana masala. The combination of chickpeas in a flavorful, spiced tomato sauce adds a hearty touch to your plate.
6. Mint Raita: Refresh your palate with a side of mint raita. The cool and tangy yogurt with mint and spices provides a perfect contrast to the warmth of the parotta.

Conclusion

Bun Parotta offers a delightful twist to the traditional paratha, combining the richness of ghee with the flakiness of layered bread. Easy to make and versatile in serving, this South Indian delicacy is sure to become a favorite on your dining table. Experiment with different side dishes to find your perfect pairing and enjoy the unique flavors of Bun Parotta!

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Print Recipe

Bun Parotta Recipe

Prep Time20 minutes mins

Cook Time15 minutes mins

Resting Time2 hours hrs

Total Time2 hours hrs 35 minutes mins

Course: Breakfast

Cuisine: Indian

Servings: 8 Parrottas

Calories: 150kcal

Ingredients

• 2 cups all-purpose flour
• 1 cup wheat flour
• 1/4 cup milk
• 1/4 cup yogurt
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons ghee (clarified butter)
• Water, as needed

Instructions

Dough Preparation

• In a mixing bowl, combine all-purpose flour, wheat flour, sugar, and salt.
• Add milk, yogurt, and ghee to the dry ingredients.
• Slowly add water and knead the mixture into a soft, elastic dough.
• Allow the dough to rest by covering it for 2 hours.

Shaping the Parottas

• Divide the dough into small lemon-sized balls.
• Roll each ball into a thin, round sheet using a rolling pin.
• Brush the sheet with ghee and sprinkle a little flour.
• Fold the sheet into pleats and roll it into a spiral.
• Flatten the spiral with your hands to form a round, layered parotta.

Cooking the Bun Parottas

• Heat a griddle or tawa over medium heat.
• Place the rolled parotta on the griddle and cook until golden brown on both sides.
• Brush with ghee during the cooking process to enhance the flavor.
• Repeat the process for the remaining dough balls.

Emma

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