Absolutely! Madurai’s Bun Parotta is legendary—fluffy, crisp-edged, and decadently layered. Here's how you can recreate that street-style magic right at home:
🍞 Madurai-Style Bun Parotta Recipe
(Crispy outside, soft & fluffy inside)
🧂 Ingredients:
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All-purpose flour (Maida) – 2 cups
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Sugar – 1 tsp
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Salt – 1 tsp
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Baking soda – 1/4 tsp
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Curd (yogurt) – 2 tbsp
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Water – as needed
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Oil – for kneading and cooking (generous amounts!)
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Egg – 1 (optional, for extra softness)
👩🍳 Method:
1. Prepare the Dough
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In a mixing bowl, combine flour, sugar, salt, baking soda, and curd.
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Add egg (if using) and start mixing.
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Gradually add water and knead into a very soft, slightly sticky dough.
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Apply 2 tbsp of oil and knead for at least 10–15 minutes until smooth and elastic.
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Rest the dough for 2–3 hours, covered with a damp cloth.
2. Portion and Rest Again
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Divide the dough into medium-sized balls (like a lemon).
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Grease your hands and coat each ball with oil.
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Let them rest for another 30–60 minutes—this helps with layering.
3. Stretch and Fold
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On a greased surface, take one dough ball and spread it paper-thin (like you’re stretching a pizza base).
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Fold it like a paper fan or pleated ribbon, then roll it into a spiral bun shape (like a cinnamon roll).
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Slightly flatten it with your palm. Do this for all dough balls.
4. Cook the Parottas
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Heat a tawa or flat griddle on medium flame.
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Place the parotta and cook both sides with generous oil or ghee, pressing gently for fluffiness.
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Fry until both sides are golden brown and crisp.
5. Fluff It Up (Madurai Style)
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Once all parottas are done, stack 2-3 and clap them together (lightly) to separate the layers and add fluffiness.
🍛 Serve With:
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Spicy salna (street-style gravy)
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Onion raita or thick veg kurma
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Even pairs amazingly with chicken curry or mutton chukka
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