Sweet Paratha (Chini Ka Paratha)
Sweet Paratha is a unique Indian whole wheat flatbread made with sugar as a stuffing. This paratha is also called as 'Chini ka Paratha' (where chini means sugar in Hindi language).
- 2 cups whole wheat flour
- ⅓ to ½ cup water (or add as required)
- 1 or 2 teaspoon oil (or ghee)
- ¼ teaspoon salt (or as required)
- 1.25 cups raw sugar (or as needed. can use powdered organic jaggery or as required)
- oil (or ghee as required)
- Mix the salt with the flour. Add the oil/ghee and water.
- Knead into a smooth dough. Add some more water if required.
- Keep the dough covered for 20 to 30 minutes.
- Take a medium sized ball from the dough.
- On a dusted board or surface, roll the ball to a small disc of about 3 or 3.5 inches in diameter.
- Sprinkle 2 to 3 tablespoon sugar or as required all over the rolled dough.
- Bring together the edges.
- Join the edges and press them in the center.
- Roll again on a dusted flour to approx 5 to 6 inches in diameter circle.
- Heat the tawa or skillet until medium hot. When the tawa becomes hot then place the rolled paratha on it. Keep the heat to medium to medium-high.
- When the paratha becomes ¼ cooked then flip it. Spread oil or ghee as required on this side.
- When the second side is ½ cooked then flip again using a spatula or tongs. Now spread oil or ghee on this side also and continue to roast.
- Flip a couple of times to evenly roast the paratha until they are crisp and golden with brown spots.
- Once done, then remove and serve these sweet paratha immediately.
- Make all parathas this way and serve them hot.
Elements 2 cups whole wheat flour ⅓ to ½ cup water (or add as required) 1 or 2 teaspoon oil (or ghee) ¼ teaspoon salt (or as required) 1.25 cups raw sugar (or as needed. can use powdered organic jaggery or as required) oil (or ghee as required) Method Mix the salt with the flour. On a dusted board or surface, roll the ball to a small disc of about 3 or 3.5 inches in diameter.
Sprinkle 2 to 3 tablespoon sugar or as required all over the rolled dough. Roll again on a dusted flour to approx 5 to 6 inches in diameter circle.
When the tawa becomes hot then place the rolled paratha on it. When the paratha becomes ¼ cooked then flip it.
When the second side is ½ cooked then flip again using a spatula or tongs. Now spread oil or ghee on this side as well and continue to roast. Flip a couple of times to evenly roast the paratha until they are crisp and golden with brown spots.
Once done, then remove and serve these sweet paratha immediately. Make all parathas this way and serve them hot.
