Whether you’re enjoying the cool breeze of the winter or sweating under the scorching sun, what takes a special position in our hearts is stuffed parathas. Paratha is a type of Indian flatbread and what makes them different from roti is that it is often stuffed with prepared vegetables, meat, or simply sugar as in cheeni paratha. These flatbreads are usually brushed with ghee or oil during cooking and come in variations.
In this winter season, we get to make a variety of stuffed paratha, be it mooli, beet, cauliflower and others. But have you tried cheeni paratha? Many of us have been associated with this paratha during our childhood – a treat that not only satisfies the sweet tooth but also offers a great addition to children’s lunchboxes. It is also a great snack when you need to prepare something quickly or when the pantry ingredients need to be re-stocked. They are easy to prepare and can be grabbed on-the-go during busy mornings.
But as the paratha maker, have you ever faced a challenge in making it? These sugar parathas often turn hard, or the sugar gets burned. However, do not worry as we have some useful tips that will make your sugar paratha perfect.
Tips For Smooth Preparation
The key to a perfect cheeni paratha lies in achieving a soft dough. To contribute extra softness, use milk instead of water. Do not forget to keep the dough for a resting period after kneading. You’ll notice a significant difference in the end.
Ensure the dough maintains a soft consistency to facilitate easy rolling. Opt for a moderate flame during the cooking process to prevent any risk of the paratha burning. Additionally, incorporating a small amount of baking soda into the mixture contributes to the desired softness of the paratha.
Cheeni Paratha Recipe
Ingredients:
- 2 cups whole wheat flour
- 2 tablespoons ghee
- 1 teaspoon cardamom powder
- Milk (as needed)
Sweet Filling:
- Sugar (as needed)
Instructions:
Soft Dough Preparation:
- Combine whole wheat flour, ghee, and cardamom powder.
- Gradually add milk instead of water while kneading.
- Knead the ingredients into a smooth and soft dough, maintaining a consistency similar to regular paratha dough.
Sweet Filling:
- Roll out a portion of the dough into a flat circle.
- Add a spoonful of sugar to the center and seal the edges, creating a sweet pocket.
Roll It Out:
- Flatten the sweet pocket to form a circular shape.
- Roll it out similar to a roti, ensuring even distribution of the stuffing inside the paratha.
Cooking:
- In a heated pan, roast the paratha with ghee or oil.
- Cook on a low flame to allow the sugar to caramelize slowly.
Serve:
- Pair the cheeni paratha with cool yoghurt and serve hot for a perfect combination.