Madurai Parotta
Madurai style parotta is one of the yummiest and tastiest street-style dishes, made puffy, light, fluffy, and crispy inside — familiar from street vendors and tiffin centers all over. Here, it's paired with a fragrant vegetable kurma.
Ingredients
- For parotta: your choice of spices to taste
- 4 Malabar parottas
- Oil or ghee
- For vegetable kurma: 2 cups boiled vegetables of your choice
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 bay leaf
- Salt to taste
- Few bay leaves
- 1 tsp mustard
- 2 tsp oil
- 1 tsp chilli powder
- 5 tbsp grated coconut
- 1 small piece cinnamon
- 1/2 piece ginger, chopped
- 1 tsp fennel seed
- 5 pods garlic, chopped
Method
- 1
Heat oil in a cast iron pan and fry the round parottas on both sides on medium heat. Add spices for extra flavour.
- 2
For the kurma: grind grated coconut, cinnamon, ginger, fennel seed, and garlic into a thick paste.
- 3
Heat oil in a pan on low flame, add bay leaf, mustard, and curry leaves. Once they crackle, add onions and sauté until brown.
- 4
Add tomatoes and sauté until mushy. Add the ground paste, salt, and chillis; mix well, adding water for consistency, and cook until the raw smell disappears.
- 5
Add the cooked vegetables and extra water as needed. Cook for a few more minutes and garnish to serve.
