Sweet Paratha 4 With Jaggery, Devi's
Meetha Paratha, Gunjrati Bhakri
Devi Patel
This is a sweet Indian paratha from Gujarat in India.
Ingredients
1 kg. chapatti flour (or 50/50 white flour and whole wheat flour mixed)
250 gm. jaggery (unrefined cane sugar). You can use brown or moscovado sugar instead.
1/2 cup oil (or less if preferred)
Water to make dough
Instructions
Crush or grate jaggery and dissolve in 1 cup of tap water hand warm water.
Mix oil with flour well.
Make very firm dough with jaggery water. If more than one cup water is required, use tap water.
Keep aside for 10-20 minutes.
Rolling out parathas:
Break dough into approximately 16 portions and roll them into balls, using a little dry flour to dust. Keep covered with a moist cloth.
Roll out one ball at time into a pancake like circle. It should be rolled from centre out so that the edges are thinner than the centre. You will need to dip it in dry flour on both sides, a couple of times, during this process. Parathas should not be too thin, approximately 2-3 mm thick, as very thin ones do not have 'bite'.
Cooking:
Heat a griddle or tava.
Put the paratha on the hot griddle. Turn it over when it turns darker and you can see a few blisters on the under surface.
Cook the other side same way and turn over again.
Brush a little oil on both surfaces, one by one. This can be done with a small ladle or a soup spoon.
Press it gently all over, using a flat spatula, encouraging it to balloon.
Cook until crisp and nicely browned on both sides.
Spread parathas out on a towel and cool.
Store in tight tin or box.
Serve, cold or re-heated, with tea.
Notes
These parathas are hard, almost like a mathari or a biscuit.