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.