Sugar Paratha Recipe, North Indian Breakfast
by Tarla Dalal
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This rich paratha is resplendent with the richness of ghee and the intoxicating sweetness of sugar!
The sugar is incorporated into the rolled paratha, which is then folded and rolled again to seal the sweetness in. While cooking, the sugar melts and coats the inner layers of the paratha making it wonderfully sweet.
The sweetness alone would not make the Sugar Paratha such a great hit. It owes much of its success to the splendid aroma of ghee, which we Indians love so much.
It is important to serve the Sugar Paratha hot and fresh, preferably right off the tava, because it tends to get sticky and chewy on cooling.
You can also try other breakfast paratha recipes like Cheese Paratha or Paneer Paratha .
- Combine the whole wheat flour and salt in a deep bowl and knead into a soft dough using enough water. Keep aside.
- Divide the dough into 6 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Put 1 tbsp of sugar in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Roll again into a circle of 150 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of ghee until golden brown spots appear on both the sides.
- Repeat with the remaining dough and sugar to make 5 more parathas.
- Serve immediately.
Nutrient values (Abbrv) per paratha
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