We can sneak anything inside our parathas and make it work. If you are even remotely privy to North Indian food, you would have perhaps deduced this by now. Yet, for the uninitiated, parathas are Indian flatbreads that that are only slightly thicker than roti or chapatis. Like chapatis they are also made on a tawa (sometimes even on the backside of the tawa), but unlike chapatis, these flatbread are either greased with oil or ghee, making them all the more decadent and wholesome.
A ‘Sweet’ Paratha : Aye Or Naye
Parathas can be stuffed, can be plain, can be spicy and they can also be sweet. Yes, you heard us. Sweet flatbreads is a rare, but not an uncommon phenomena. Be it the Gur ki Roti of North or the Obattu of South, sweet flatbreads have fancied foodies since forever. ‘Cheeni ka paratha‘ is another lunch box favourite that you may have heart about, but this recipe is a step-up. This barfi paratha, made with oodles of ghee and barfi, is not just another ingenious way to use up all your left-over barfis, but is also a classic that you shouldn’t miss at any cost. Especially, if you have a sweet-tooth.
Now for those wondering, whether you should have it for breakfast or desserts, What if we say both? Yes. This loaded paratha is ideal for anytime of the day and it doesn’t even require any accompaniments per say.
Start with mashing the barfi with elaichi powder. Then roll out your dough according to desired thickness, place the barfi mixture right in the centre. Fold up the paratha, and roll it flat. Cook from both sides until brown, grease with some ghee for added richness. Make sure you do not roll out the parathas too thin, or it may tear up while in the making.