The News Minute| September 3, 2014| 12:10 pm ISTThe unique way in which parottas (not paranthas) are prepared in the Baskar Hotel, Tamil Nadu attracts passersby to the hotel. The video uploaded by Barcroft TV shows that the twenty-eight-year-old ‘Parotta Master’ Sathyaraj beats the dough and flattens it in one corner of the hotel and flings it across to the hearth which is over 20 feet away. Though it may seem easy, the “throw & catch” parotta preparation involves co-ordination and timing. Also, the flattened dough being soft needs to be caught with care lest it gets pressed. Sathyaraj, the professional parotta maker prepares 25 parottas a minute!    The modest owner of the hotel reveals that the idea was not pre-planned, but emerged accidently. The hearth where the parottas were made let out lot of heat and smoke. To avoid this disturbance he shifted it towards to side of the hotel. When Sathyaraj had to waste time and energy walking to the hearth to deliver the parottas that he had flattened, he tried this “throw & catch” method, which turned out to be a big hit.