I am: Rajkumar, 28, Parotta Master

mamp09iam   | Photo Credit: mamp09iam

For the past 15 years, I have been working as a parotta master at a roadside stall in K.K.Nagar. I lost my father when I was 12 years old and started working as a part time helper in a hotel kitchen. It became my full time job once I dropped out of school. Gradually I perfected the art of making round dosas and parottas from a cook in Sellur. I have worked in over a dozen shops across Madurai. On an average, I now make around 750 parottas and an equal number of dosas daily. Making parottas is not easy as it requires kneading of the dough for hours. Daily, I knead 30 kilograms of maida , leave it for half-an-hour and then start rolling them into small balls which are later fanned and flattened to become fluffy soft parottas. Dosas are easier to make and I treat my customers to nearly five varieties of crispy dosas. I also experiment with the ingredients to add some zing to the recipes and feel good when the customers appreciate my effort.

I work for 12 hours a day from 12 p.m. till midnight and take home a daily wage of Rs.550. Sometimes, I go for other menial jobs to supplement the income. I have an aged mother and a mentally challenged brother to look after. Soon I will be getting married and have one more mouth to feed at home. I hope to open a restaurant on my own and make it big in life someday.

(A fortnightly column on men and women who make Madurai what it is)

Our code of editorial values

Related Topics
This article is closed for comments.
Please Email the Editor

Printable version | Sep 18, 2021 3:03:43 PM |

Next Story