Bun Parotta Recipe | Madurai Bun Parotta | Most Famous Street Food | Parotta Recipes | Cookd
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Madurai Bun Parotta is a famous south-Indian #StreetFood that is Crispy on the outside while
Flaky & Soft on the inside. This #BunParotta is made with Maida(All Purpose Flour), Egg, Milk, water, and other ingredients. Try out this tasty #ParottaRecipe with Cookd’s simple recipe and serve it hot with Salna. Do try this recipe and share your feedback in the comments section.
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Bun Parotta Recipe:
Maida (All Purpose Flour) - 500 grams (4 Cup) + 3 tbsp
Egg - 1 no
Milk - 2 tbsp
Water - 1 Cup
Salt - 1 1/2 tsp
Sugar - 2 tsp
Oil - 1 tbsp + 2 tbsp + As Needed
Cooking Instructions:
1. In a bowl, combine Egg, Milk, Water, Salt, and Sugar. Mix well until all the ingredients are incorporated together.
2. In another kneading bowl, take the maida and add the wet mixture prepared above and mix to form a dough.
3. Continue to knead the dough for 15 mins until the dough is very soft and stretchy.
4. Add 1 tbsp oil on top of the dough to prevent it from drying and cover the bowl with a cloth.
5. Rest the dough for a minimum of 2 hours and a maximum of 5 hours.
6. Make individual 2-inch dough balls.
7. Add 2 tbsp of oil on the dough balls and rest for another 30 minutes.
8. Take a dough ball and flatten it as thin as possible by forming a large circle. Apply oil on the spread dough.
9 . Fold the dough vertically and roll it sidewise. Turn the dough sideways to make it a spiraled dough about 3 inches in height.
10. Gently flatten the dough using your palms into a 4-inch circle.
11. Add some oil on the Tawa, place the gently flattened parotta and cook on medium-high heat for 2 minutes, and flip. Continue cooking on the other side for another 2 minutes.
12. Remove from heat and tap on the side of the parotta to fluff it up and to resemble a bun.
13. Repeat the above steps for all the parottas.
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How to Make South of the Border Smoked Sweet Potato Salad Recipe Made on a Grilla Wood Pellet Grill
#potatosalad #grillagrills #pelletgrill
Full recipe:
South of the border sweet potato salad featuring a cilantro lime cream sauce that's out of this world. You get a little bit of sweet from sweet potatoes, you some tangy from the lime, it's got a whole bunch of funky flavors going on there, but it's not your traditional potato salad, because, well, I like to do things differently.
1/4 to 1/2 cup of cilantro, a cup and a half of Duke's mayonnaise, one whole avocado, 2 limes, 1/2 a teaspoon of chipotle powder, 1 teaspoon of cumin, and you want 1/2 a teaspoon of salt. And just blend it until it is just silky smooth. You want something that, you know, again, where it's going to be the sauce, the binder, for our sweet potato salad. Let's talk about our chunky ingredients. You need a clove of garlic. Mince 1 red onion diced, 3 ribs of celery chopped, 2 bell peppers cut into chunky pieces. You'll see that in the picture. 1 to 2 jalapenos. I don't know how much heat you guys like. Use 1. I like the little punch of heat in there.
You're going to char that on your grill the day before. Just get it nice and charred. And you're going to pull the skin off, seed it, chop it when you're ready to make your potato salad. Now you're caught up to where we're at right now. What you're going to do: take some good old trusty olive oil and you're just going to coat your sweet potatoes with your olive oil okay. Look, quite a bit on there, And then we're going to toss these and make a big mess because that's what I do. Grill is running about 275, 300 right now.
You're just going to cook these again until they char just a little bit and get soft. Okay you just go until they get some good color on them, get some good grill marks on there, and man they smell like sweet potato. I love the smell of good sweet potato. That's got our 3 pounds of sweet potatoes grilled and cut up.
This is all of our other ingredients: the chunky bell pepper, a little bit of jalapeno, we got the celery in there, we got some red onion, our cilantro lime cream sauce. You're going to add this and we're gonna put about half of what we made in there, mix it up, kind of see how far that dressing is going. You know, that all pretty color you put a top on this the sweetness of that sweet potato with the bell peppers the celery and everything in that crema, fantastic.
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This is the easiest, fastest and cheapest recipe you'll love.
INGREDIENTS:
1 liter of hot water
1 teaspoon salt
1 teaspoon oil
300 g pasta
4 tablespoons oil
1 tablespoon margarine
2 tablespoons tomato extract
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dye
1 teaspoon parsley
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