Sweet Curd Parathas (Fried and Roasted)
These traditional sweet parathas offer a delightful variation on classic flatbreads, using fresh curd (yogurt) to create a tender, tangy-sweet dough. Sweetened with carefully cleaned and crushed jaggery, these golden breads can be prepared two ways: deep-fried for a crispy, indulgent treat or roasted on a griddle for a softer, wholesome snack. The combination of jaggery and curd creates a rich, flavorful texture that makes these parathas perfect for breakfast or afternoon tea.
Ingredients
- 2 cups Whole wheat flour (Base ingredient implied by 'Paratha' title. Quantity estimated.)
- 1/2 cup Jaggery (Gur) (Originally 'Gol'. Quantity estimated.)
- 1/2 cup Yogurt (Curd/Dahi) (Originally 'Dahi' (in title). Used as a substitute for toddy mentioned in the referenced recipe.)
- 2 tablespoons Ghee (Clarified Butter) (For dough. Additional ghee required for frying or roasting.)
- 1 pinch Salt (Flavor enhancer (estimated).)
More recipes using Whole wheat flour
Instructions
- 1Finely crush the jaggery into a powder. As emphasized in the original text, carefully inspect the crushed jaggery and remove any impurities or dirt to ensure it is perfectly clean before use.
- 2In a large mixing bowl, combine the whole wheat flour, cleaned crushed jaggery, and a pinch of salt. Add the yogurt (curd) and 2 tablespoons of ghee. Mix thoroughly to combine all ingredients.
- 3Knead the mixture into a smooth, firm dough. If the dough is too dry, add a teaspoon of water or more yogurt as needed. Divide the dough into equal-sized balls and roll each out into a medium-thick disc (paratha).
- 4To roast: Heat a griddle (tava) over medium heat. Cook each paratha on both sides, applying a little ghee, until golden brown spots appear. To fry: Heat ghee or oil in a deep pan and fry the parathas until puffed and golden brown. Serve warm.
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