Gur Paratha is the Sindhi version of Puran Poli. Both of these sweet Indian dishes are made using Jaggery and usually served during winter and Indian harvest festivals.
For the dough
1½ cup whole wheat flour
½ cup refined flour
A pinch of salt
1 tbsp ghee + for roasting
1 cup warm water (or as required)
For the stuffing
¾ cup jaggery powder/finely chopped jaggery
¼ tsp cardamom powder
1 tbsp ghee
15-20 crushed almonds
¼ cup desiccated coconut
- To prepare the dough, add whole wheat flour, refined flour and salt to a bowl and mix well.
- Add ghee and mix in with finger tips, pour warm water little by little as required to knead a soft dough. Cover and rest the prepared dough for 20 minutes.
- Meanwhile prepare the stuffing, mix the crushed almonds/desiccated coconut with the jaggery powder along with cardamom powder. Add ghee to this mixture, mix well and set aside.
- Divide the prepared dough into equal portions. Roll each into a thick disc, place a tbsp full of jaggery mix in the centre and make a potli.
- Flatten the paratha slightly with fingers to spread the mixture inside the sealed paratha.
- Dust the stuffed paratha with whole wheat flour and roll into a thick disc with a light hand. Repeat the for all the parathas.
- Note: Make sure you don’t roll with too much pressure, we don’t want the paratha to tear.
- Heat a tawa, brush it with little ghee and place the prepared paratha on it.
- Roast the paratha for a few seconds, flip over and brush ghee on it. Flip again, brush ghee on the other side and roast till light brown spots begin to appear on both sides.
- Note: Do not press the paratha too much while cooking to avoid it from breaking.
- Serve hot.
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