An Easy recipe That Could Be Both Your Breakfast And Dessert

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. Barfi Paratha Recipe: An Easy recipe That Could Be Both Your Breakfast And Dessert! 

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.

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Parathas can be sweet too

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.

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Obattu is a filled with a sweet chana dal filling
Barfi paratha is quite easy to make at home. A boxful of barfis can often get too much sometimes, and you are left with no choice but to gulp down the extras or give them away. To make barfi paratha, you only need a handful of mashed barfis and a smooth dough to take everyone’s attention from the “extra barfis” to a whole new and innovative dessert.  

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.