Gur ka paratha /Jaggery stuffed paratha(parantha)
Gur ka paratha /Jaggery stuffed paratha(parantha)
Gur ka paratha is a jaggery stuffed paratha its a kind of sweet suitable for winter months giving all the warmth and comfort. I have added some almond flour with roasted sesame seeds powder, saunf and cardamom for extra flavour and taste. These are mixed to the stuffing and some add dry coconut powder which will also be very good.Some use half and half of whole wheat flour and maida here I have used 3/4th of whole wheat and 1/4th of maida.You can use all whole wheat flour alone and do it it will be very tasty. While rolling the parathas roll it thick and see to that the stuffing
does not ooze out while rolling and frying. I love to make the parathas little crisp with juicy stuffing oozing from inside. Don’t use more stuffing while rolling the dough will melt and come out while frying. I prefer to use ghee for making this paratha more than any other because it suits for making this type of parathas. Do try this Gur ka paratha this winter and enjoy the goodness.
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recipe for radish paratha /mooli stuffed paratha recipe
Watch Gur ka paratha on youtube:
Gur ka paratha /Jaggery stuffed paratha(parantha)
INGREDIENTS:
FOR DOUGH:
Whole wheat flour – 3/4 cup
All purpose flour – 1/4 cup
Salt – 1/4 tsp or as needed
Ghee – 1 tsp
FOR STUFFING:
Jaggery/gur (grated) – 1/2 cup
Almond powder/badam – 3-4 tbsp
Cardamom powder – 1/2 tsp
Roasted sesame seeds powder – 11/2 tsp
Sombu/fennel powder – a pinch
Ghee – 1 tsp
More ghee for making paratha
METHOD:
FOR DOUGH:
1.Take a mixing bowl with whole wheat flour and maida add salt and mix.
2.Add ghee and water gradually to make a soft chappathi dough.
3.Let it rest for 20 minutes.
FOR STUFFING:
4.Take grated jaggery with saunf powder, almond powder, sesame powder and cardamom powder mix well to form a mass.
5.Then add ghee and make the mixture pliable and spreadable.
MAKING PARATHAS:
6.Take small amount of dough make a ball dust with flour and roll it to a thick roundel.
7.Now smear some ghee over it.
8.Spread the stuffing as shown and cover the dough make a ball.
9.Now carefully start rolling by dusting more flour.
10.Make it a thick parathas.
11.Heat tava put this and cook golden on both sides by adding necessary ghee.
12.Make all in the same way and ready.
Gur ka paratha /Jaggery stuffed paratha(parantha)
Ingredients
FOR DOUGH:
- Whole wheat flour - 3/4 cup
- All purpose flour - 1/4 cup
- Salt - 1/4 tsp or as needed
- Ghee - 1 tsp
FOR STUFFING:
- Jaggery/gur (grated) - 1/2 cup
- Almond powder/badam - 3-4 tbsp
- Cardamom powder - 1/2 tsp
- Roasted sesame seeds powder - 11/2 tsp
- Sombu/fennel powder - a pinch
- Ghee - 1 tsp
Instructions
- FOR DOUGH:Take a mixing bowl with whole wheat flour and maida add salt and mix.Add ghee and water gradually to make a soft chappathi dough.Let it rest for 20 minutes.FOR STUFFING:Take grated jaggery with saunf powder, almond powder, sesame powder and cardamom powder mix well to form a mass.Then add ghee and make the mixture pliable and spreadable.MAKING PARATHAS:Take small amount of dough make a ball dust with flour and roll it to a thick roundel.Now smear some ghee over it.Spread the stuffing as shown and cover the dough make a ball.Now carefully start rolling by dusting more flour.Make it as thick parathas.Heat tava put this and cook golden on both sides by adding necessary ghee.Make all in the same way and ready.
Notes
- Don’t keep too much of stuffing inside the stuffing will ooze out.
- Roll out carefully and the parathas can be thick.
- Make it without any cracks so that while cooking in heat the jaggery will not melt and come out.
- You can use whole wheat flour alone or half and half of maida.
- For this ghee is more suitable than any other.