There has been an invasion from the north,this time not the moguls,but a mugalayan dish called Parathas.
In our village we have rechristened it as “burota”and adulterated it to suit our palate.
White flour,water,eggs,(some leave this)ajinomoto ,salt and palm oil are the ingredients I have noticed.
They are mixed and battered and brow beaten and made into small balls,then soaked in palm oil.(the Maida mix needs to be battled like a wrestler, I have seen the chef, he is titled as ‘master’,beat the dough and thrash it on a stone slab with punches).they are later made into spiral shaped balls.
At the time of cooking the white flour mixed balls are patted into flat discs and cooked on a large frying pan which is heated using a fire wood stove.This goes great with kurma (gravy)made with taste enhancing chemicals and spices, this dish is now turning into chilli burota,visiri burota and other versions.
The locals adore this and the craze starts with age one and the elders are catching up on it.
All that one needs is the eyes not to notice how it is made,but the guts to stomach the real dish.
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