|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sweet Jaggery-Stuffed Paranthas |
|
Serves: 4 Print this Recipe(Gur Bharae Paranthae) Category: Stuffed Griddle-Fried Flatbreads, Vegan Makes 4 breads These paranthas are rich, delicious, and comforting. Serve them for a leisurely breakfast or brunch with a cup of hot tea or coffee, to allow for proper digestion. As the paranthas cook, the jaggery and the butter encased inside melt into a thick syrup and occasionally, if the seal is not firm enough, a bit of the syrup may escape and caramelize on the parantha. Be careful when you eat them--the syrup inside is very hot. Use a knife to break open the parantha, then cool it to the temperature you can tolerate. Take a bite-size piece of the parantha and dip it into the oozing syrup. You can substitute an equal amount of Indian brown sugar (shakkar) or regular brown sugar in place of the grated jaggery (found in Indian markets). The parantha made with shakkar will be similar to the jaggery stuffed one, but the brown sugar one will be a lot more syrupy. 1 pound (1 recipe) Basic Whole-Wheat Dough 1 cup grated jaggery (gur) 2 tablespoons unsalted butter, at room temperature 1 cup stone-ground durum whole wheat flour in a medium bowl or a pied dish, for dusting 2 tablespoons melted ghee 1. With lightly oiled clean hands, divide the dough equally into 8 portions, 4 of them slightly larger than the others. Cover with foil to prevent drying. On a clean work surface, working with 1 large and 1 small portion at a time, roll the larger portion with a rolling pin into a 6- to 7-inch circle, and the smaller one into a 4- to 5-inch circle. 2. Place about 1/4 cup jaggery in the center of the larger circle and dot with about 1 teaspoon butter. Then, place the smaller circle on top and press lightly on the edges to seal in the filling. About a 3/4 inch rim of the larger circle will remain exposed all around. Fold this exposed portion over the smaller circle, pressing firmly to seal as you g around, until the edges of the smaller circle are completely covered. You not have one thick parantha. 3. Dust lightly with dry flour, then with a rolling pin, roll lightly to make a 1/4 inch-thick, 7- to 8-inch circle. 4. Heat the tava or griddle over medium-high heat until a sprinkling of the flour immediately turns dark brown. Wipe off the flour and proceed. Place the rolled parantha on the hot tava, larger side down. Turn over when the bottom is slightly cooked and dotted with tiny golden spots, about 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with the ghee. Flip it over again and fry the oiled side about 30 seconds. Similarly baste and fry the other side another 30 seconds. Similarly baste and fry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle, place about 1/2 teaspoon butter on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Deep-Fried Puffed Breads Basic Griddle-Fried Breads Basic Oven-Grilled Leavened Breads Basic Rajasthani Rolls Basic South Indian Rice and Bean Crepes Basic Stuffed Griddle-Fried Breads Basic Whole-Wheat Dough Cauliflower Parantha Stuffing Crispy Chickpea Flour Crepes Deep-Fried Bengali-Style Flour Breads Deep-Fried Leavened Flour Breads Deep-Fried Puffed Breads with Ajwain Seeds Deep-Fried Puffed Breads with Mint (or Fenugreek) Deep-Fried Stuffed Puffed Breads Deep-Fried Sweet Saffron Puffed Breads Griddle-Cooked Flour and Potato Bread for Spicy Wraps Griddle-Fried Chickpea Flour Breads Griddle-Fried Flaky Onion Breads Griddle-Fried Gujarati Fenugreek Breads Griddle-Fried Layered Green Chile Pepper Breads Griddle-Fried Layered Mint, Ajwain, and Black Pepper Breads Griddle-Fried Leavened Breads Griddle-Fried Millet Breads Griddle-Fried Mughlai Breads with Almonds and Poppy Seeds Griddle-Fried Opo Squash Breads Griddle-Fried Sorghum Breads with Onions Griddle-Fried Spinach and Red Bell Pepper Breads Ground Lamb Parantha Stuffing My Healthy Griddle-Fried Mashed Potato Breads Oven-Grilled Breads with Dried Herbs and Spices Oven-Grilled Garlic and Turmeric Breads Oven-Grilled Tofu Breads Paneer Cheese Parantha Stuffing Potato Parantha Stuffing Potato Stuffed Baati Rolls Punjabi Griddle-Fried White Corn Breads Rama's Sweet Crepes Rice Flour Pancakes with Carrots Rolls with Oat Bran and Fresh Mint Semolina Crepes Semolina Pancakes with Tomatoes and Bell Peppers Spicy Oven-Grilled Breads with Kalonji or Sesame Seeds Stuffed Pepper Jack Cheese Oven-Grilled Breads Sweet Jaggery-Stuffed Paranthas Traditional Lentil Pancackes Whole-Wheat Griddle Breads Yellow Mung Bean Pancakes Pressed Rice Flakes with Peas and Potatoes Stir-Fried Mushrooms and Red Chard Pilaf Multi-Flour Griddle Breads Griddle-Fried Oat Breads with Ajwain Seeds Daikon Radish Parantha Stuffing Flavored Deep-Fried Puffed Breads Deep-Fried Puffed Breads with Fresh Spinach Stuffed South Indian Crepes Stuffed Mung Bean Pancake Rolls * Breads and Crepes Griddle-Fried Legume Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
