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Journalism of Courage
A delectable South Indian street food, bun parotta is loved by many for its delightful fusion of flaky parotta and soft bun. It is usually served with a spicy curry or flavourful chutney and offers a unique blend of textures and flavours that will leave you wanting more. This scrumptious delicacy has now also found a fan in Australian Chef Gary Mehigan, who took to social media to share a video of Madurai street vendors skillfully preparing bun parotta.
Calling the duo’s method of preparing the dish “dream skills”, he wrote, “I may have posted this before but every time I watch it…wow! This was in Madurai in Tamil Nadu at a shop making and selling bun parotta.”
“You tease this super light and crisp bread apart and dip it into a number of different spicy gravies. My goodness it’s delicious…and I want one now!” the chef added.
Several people took to the comment section to share similar thoughts about Madurai’s parotta. “I live in Madurai and am very proud to say Madurai is heaven for parottas. Next time you visit Madurai please try Jigarthanda, paruthi paal, pal Bun,” a user wrote.
Another commented: “I tried it very recently on my trip to Chennai and I was blown away by how tasty something so simple can be.”
Gary, who is known for taking his followers on diverse culinary adventures, recently also delighted them by sharing his experience of trying the sweet version of idiyappam. For the unversed, this is yet another South Indian delicacy made using rice flour and water.
“I post a lot of stuff to my stories forgetting that not everyone catches them…so here’s something I was thinking about this morning ‘idiyappam’ which is a rice flour paste pressed into a fine noodle and steamed. This place was a little street stall in Madurai in Tamil Nadu in India’s South East,” he wrote.
The chef shared that he loved eating the sweet version which was the warm idiyappam drenched in coconut milk and scattered with fresh coconut and jaggery. “Just amazing, soft, creamy, and soft with a little chew from the coconut,” he mentioned.
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