Sweet Paratha Recipe

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Directions

• In a bowl mix the flour, salt, and oil and add about 1/3 cup of water to make dough add remaining water as needed to make a smooth and pliable dough.
• Knead the dough on a lightly greased surface and cover the dough and keep aside for at least 15 minutes.

For the filling

• In a bowl add almonds, walnuts coconut, cinnamon, and sugar, mix it well and set it aside.
• Knead the dough again and divide into equal parts.
• Roll the dough into 3-inch diameter circles and place about 3 tablespoons of filling in the center and seal by pulling the edges of the rolled dough together to make a ball and let them settle for 3 to 4 minutes before rolling.
• Heat the skillet on medium-high. (Note: An iron skillet works best) and to check if the skillet is hot enough, sprinkle a couple of drops of water on it and if the water sizzles right away, the skillet is ready.
• First lightly roll the filled ball in dry whole-wheat flour and then lightly press the ball on the sealed side and keep it on the topside when rolling.
• Roll the ball light handed into about 7-inch circles and whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled Paratha.
• Place the Paratha over the skillet and after a few seconds you will see the Paratha change color and puff in different places.
• At this point flip the Paratha over and should see some golden-brown spots on the topside.
• After a few seconds spread about 1 teaspoon of oil on the Paratha and again, flip the Paratha and lightly press the puffed areas with a spatula.
• Flip again and press with the spatula make sure the Paratha is golden-brown on both sides.
• Sweet Paratha can be served hot or at room temperature and Paratha can be kept at room temperature for about week.

Check More Paratha and Roti Recipes

By Meghna Nath