By: Payal
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Jaggery paratha is a winter classic that brings warmth and nostalgia, especially in Punjabi households. This paratha is mildly sweet, nutty filling. Want to make it at home? Here are some easy tips.
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The dough is the foundation of a great paratha. Make sure it's soft and pliable. Add a pinch of salt and a spoonful of ghee to the flour before kneading.
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When kneading, always use lukewarm water. It helps make the dough smooth and soft, making it easier to roll and ensuring your parathas turn out perfect every time.
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Once your dough is ready, let it rest for at least 30 mins. This resting time improves elasticity, making the dough easier to roll out without any cracks.
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Crush the jaggery properly using your hands. Mix in cardamom powder, sesame seeds, or crushed almonds to add layers of flavour and texture to the filling.
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Take a small dough ball and roll it out slightly. Place the jaggery filling in the middle, fold up the edges to seal it, and gently roll it out again.
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Heat a tawa (pan) and cook the paratha on both sides until it's golden and crisp. Brush it generously with desi ghee for that irresistible aroma and a rich finish.
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