Candy Paratha is a paratha variation that’s made with sugar as a stuffing in a layered flat bread made with unleavened entire wheat dough. This paratha is definitely often known as ‘Chini ka Paratha‘ (the place chini means sugar) and is usually made for youths after they refuse to eat the rest. Youngsters normally have candy tooth they usually simply conform to eat a candy paratha !!!
About Candy Paratha
Because the identify suggests these are candy tasting parathas. They’re also called ‘Meetha Paratha’. The phrase “meetha” in Hindi interprets to candy or sweetened. Paratha is a layered flat bread.
I knew about sugar puri which my mom used to make for us once we had been children. However I by no means heard of sugar paratha till I met my mother-in-law who’s a superb cook dinner and makes superior Punjabi meals.
I learnt to make this candy tasting paratha variant from my mom-in-law the place the flatbreads are filled with sugar. I’ve realized many sorts of stuffed paratha variants from her like Aloo Paratha, Gobi Paratha, Mooli Paratha and Paneer Paratha.
After all the sweetener in these meetha paratha is sugar, however it’s also possible to use jaggery powder or grated jaggery.
The sugar melts and caramelizes within the technique of roasting these parathas. So you could have a caramelized sugary style within the paratha and this what makes these parathas distinctive.
Whereas making this sugar paratha, it’s important to use superb sugar as a result of when you use sugar with bigger granules then they’ll come out of the paratha and can spoil your tawa or frying pan by getting caramelized or burnt and sticking on it.
The uncooked sugar which I exploit has very superb sugar granules they usually don’t come out of the paratha and thus don’t make mess on the tawa or skillet.
When you’ve got bigger sized granulated sugar then you’ll be able to powder them in your dry grinder or blender or spice grinder. Instead it’s also possible to make this paratha with superb jaggery powder. It’s higher to make use of natural jaggery powder as there are not any impurities in it.
Like this sugar paratha, one other frequent recipe in Punjab for youths is ‘Churi‘. On this dish, the roti is mashed together with sugar and a few ghee and it turns into very comfortable, yummy and candy and is served in a bowl.
My husband who loves Punjabi meals has fond reminiscences of consuming these candy paratha in addition to ‘churi’ in his childhood days.
Few Factors To Maintain In Thoughts
- It’s a must to eat this candy paratha sizzling or serve it sizzling. Higher to function quickly as they’re cooked. As a result of as soon as they grow to be chilly or dry, they grow to be exhausting and also you gained’t benefit from the style they usually grow to be chilly shortly. So most inside 1 to 2 minutes it is best to begin consuming them. The sugar solidifies within the paratha as soon as they get cooled and also you would possibly really feel like you might be consuming a chewy, brittle sugar sweet which is difficult to chunk.
- Should you plan to make common roti or chapati together with sugar parathas then make the roti/chapati first and in the long run make the sugar paratha as a result of when you make the sugar paratha then it leaves the traces of browned or charred sugar on the tava after which it turns into troublesome to make roti on it except you wash the tava once more.
- I repeat once more, use superb granule sugar or powdered sugar or superb natural jaggery powder.
- When you’re making this candy paratha then your kitchen and possibly your home can be full of the aroma of caramelized sugar. Don’t miss to take pleasure in this perfume !!!
Learn how to make Candy Paratha
1. First knead a clean and comfortable dough with 2 cups of entire wheat flour, about ⅓ to ½ cup water or as required, 1 to 2 teaspoons oil or ghee and with ¼ teaspoon salt or as wanted. Cowl the dough in a bowl and relaxation it for 20 to half-hour.
Later portion and roll the dough into medium sized balls. Cowl and put aside.
Now mud a rolling board with some entire wheat flour. Place one medium sized dough ball on the dusted rolling board.
Roll this right into a circle of about 3 or 3.5 inches with a rolling pin. Sprinkle 2 to three tablespoons superb or superfine sugar or extra everywhere in the rolled dough, besides the sides.
2. Convey the sides collectively and press them within the heart, like we do for stuffed parathas.
3. Roll the stuffed dough once more evenly on a dusted board or work floor.
4. On a sizzling tawa or skillet or frying pan, fry the paratha until ¼ accomplished on one facet. Flip and apply oil or ghee on this partly cooked facet.
5. Roast the opposite facet until ½ cooked. Flip and apply ghee on this facet now. Flip a few occasions extra until the parathas are browned from either side. They need to be cooked properly.
6: As you’ll be able to see within the beneath picture, the paratha has many brown spots. Normally the sugar paratha has extra brown spots. How a lot the paratha will grow to be brown additionally relies upon upon the kind of sugar.
I’ve made these parathas with completely different sorts of sugar. If we make it with jaggery powder then it’s barely extra brown in shade than once we make it with sugar.
Serve them sizzling as they’re ready. Don’t allow them to relaxation or cool because the sugar will grow to be chewy or harden after cooling. Make all parathas this manner and serve sizzling for finest style and taste.
If you’re searching for extra Paratha recipes then do examine:
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Candy Paratha is a novel Indian entire wheat flatbread made with sugar as a stuffing. This paratha can also be known as as ‘Chini ka Paratha‘ (the place chini means sugar in Hindi language).
Prep Time 30 minutes
Prepare dinner Time 30 minutes
Whole Time 1 hr
Servings 10 Candy Paratha
Forestall your display from going darkish whereas making the recipe
This Sugar Paratha Submit from the weblog archives first printed in April 2013 has been republished and up to date on 22 July 2021.