Bun Paratha Recipe

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Portions serving: 5-6 pax

Preparation time: 10 mins

Cooking time: 50 mins

Ingredients 

Bun parotta 

Refined flour 1 cup

Egg 1 pc

Milk ½ cup

Sugar 1 tbsp

Salt 1 tsp

Baking soda a pinch 

Oil 1 tsp

Vellai kurma

Coconut fresh ¼ cup

Cashew 1 tbsp

Saunf 1 tbsp

Poppy seeds ½ tbsp

Cinnamon 3 inches

Green cardamom 3 pcs

Green chilli 2 pcs 

Ginger 1 inch

Garlic 8-10 pcs

Water as required 

Oil 2 tbsp

Cloves 4-5 pcs

Black pepper 6-7 pcs

Star anise 1 pc

Dagad phool 1 tbsp

Onion chopped ½ cup

Green chilli 1 pc

Curry leaves 8-10 pcs

Tomato chopped 1 cup

Potato peeled & diced ½ cup

Carrot ½ cup

Cauliflower florets ½ cup

French beans ½ cup

Method

For bun parotta:

In a bowl, add egg, sugar, milk and whisk it until sugar melts.

On a plate add refined flour, salt, baking soda, the egg mixture and knead it to a soft dough.

Once done, add oil and knead it.

Allow the dough to rest for 30 mins.

Divide the dough in portions. Take one portion and roll it to a very flat thin sheet. Use oil to avoid dough getting stuck to the surface.

Then fold it into pleats, roll it to a circle, and tug the end in the centre.

Lightly press it and set aside.

Heat a pan, add a good amount of oil, and shallow fry bun parotta until they get golden brown.

Serve hot bun parottas with vellai kurma. 

For vellai kurma:

In a mixer jar, add coconut, cashew, saunf, poppy seeds, cinnamon, green cardamom, green chilli, ginger, garlic, some water and grind it to a paste.

Heat a pan, add cinnamon, cloves, black pepper, star anise dagad phool and let them crackle.

Then add chopped onions and saute them.

Later add green chilli, curry leaves and saute.

Then add tomatoes and cook until they soften.

Add the paste mixture, some water and mix it. 

Then add carrot, cauliflower, french beans and cook them for 10-12 mins.

Vellai kurma is ready to be served.

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