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| Main ingredients | Whole wheat flour, Refined flour, Semolina, Saffron, Ghee, Almonds, Pistachios, Chenna, Castor sugar, Green cardamom powder |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 25-30 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- ½ cup whole wheat flour (gehun ka atta)
- ½ cup refined flour (maida)
- 1 tablespoon semolina (rawa)
- A pinch of salt
- A large pinch of saffron, soaked in 1 tablespoon water
- 1 teaspoon ghee + to apply + to cook
- Slivered almonds for sprinkling
- Slivered pistachios for sprinkling
- Stuffing
- 1½ cups chenna
- 1 cup castor sugar
- ¾ teaspoon green cardamom powder
Method
- To make the dough, take whole wheat flour in a large bowl. Add refined flour, semolina, salt, saffron water and 1 teaspoon ghee and mix well. Add water as required and knead into a stiff dough.
- Cover with a damp muslin cloth and set aside for 10-15 minutes.
- To make the stuffing, take chenna in another bowl. Add castor sugar and green cardamom powder and mix well.
- Divide the dough into 4 equal portions. Divide each portion into 2 parts, keeping one part slightly bigger than the other. Shape them into balls.
- Dust the worktop with some whole wheat flour, place the bigger dough ball on it and roll it into a thin disc. Similarly, roll out the smaller dough ball into a thin disc as well.
- Spread a portion of the stuffing in centre of the bigger disc and spread it leaving some space from the edges of the disc. Place the smaller disc over this and fold and pinch the sides of the bigger disc. Brush some ghee on top and sprinkle slivered almonds and pistachios and roll lightly.
- Heat a non-stick tawa. Place the disc on it and cook on low heat for 3-4 minutes. Flip and cook the other side for 3-4 minutes as well. Apply some ghee on top, flip and cook for a few minutes.
- Arrange the parathe on a serving plate and serve hot.
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