Mamta's Kitchen

Sweet Paratha 3 With Brown Sugar Or Jaggery, Mamta's

Meetha Paratha 3 With Brown Sugar or Jaggery

Mamta Gupta

Sweet parathas were sometimes made for us when we were kids when we didn�t feel like eating the vegetables that were on offer on that day. We ate them either with a glass of hot, sweet milk. Or we soaked the paratha pieces in a bowl of steaming hot milk. We loved it then, but I am not sure if I would like a milk soaked paratha now!

Here, I have made a basic one with a brown sugar filling. You can make it as complicated as you like; like mashed Paneer cheese or Mawa, condensed milk solid mixed with finely chopped/grated nuts, raisins, cardamoms, saffron and sugar etcetra. Makes 14-16

Ingredients

  • For the dough

  • 500 gm./3 cups chapatti flour

  • 300 ml. water approximately. Add a little more or a little less to get a soft dough

  • 2 tbsp. oil or ghee or butter

  • For the filling

  • 1 tbsp. brown sugar or other Jaggery (gur) or sweet filling of choice

  • 10-2 tsp. freshly ground green (little) cardamom seeds.

Instructions

  1. Making dough

  2. Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas.

  3. Mix the remaining flour, oil or ghee and add enough water to make a firm�ish dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough, which make softer parathas.

  4. Knead well for 5-6 minutes. This process can be done quickly in a food processor.

  5. Leave to stand for 10 minutes or so. Knead briefly again.

  6. Rolling out parathas

  7. Break dough into approximately 12-14 portions. Keep covered with a moist cloth.

  8. Dust 1 ball with flour and roll out, 8-10 cm. in size.

  9. Place 1 tablespoon sugar or sweet filling in the centre of the circle. Sprinkle a little cardamom powder on top. Pull in edges and press in the centre, to make a ball.

  10. Heat the griddle or tava.

  11. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the

  12. Cooking the parathas

  13. Place the paratha on the heated tava or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface.

  14. Cook the other side the same way. Turn it over again.

  15. Brush oil/ghee/butter on both surfaces one by one, using a long handled spoon or ladle.

  16. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.

  17. Serve hot.

Notes

  • In the beginning, it is better to have two people working together, one rolling out and the other cooking.

  • Parathas can be made in advance, stacked on top of each other and wrapped in Aluminium foil and chilled or frozen. They can be de-frosted and re-heated before serving, either individually on a griddle. To re-heat, place 1 paratha on a hot griddle or tava and allow it to become crisp on both sides.

  • They can be cut in wedges, like pizza, and served as starters.

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