Dry Fruit Paratha with Cashew Dip

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of whole wheat flour, 0.5 tsp of salt, and 1 tbsp of ghee. Mix well with your fingertips until the ghee is incorporated.
   • Gradually add warm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Prepare the Sweet Filling

   • While the dough rests, prepare the filling. In a separate bowl, combine the grated khoya, finely chopped almonds, cashews, pistachios, raisins, and dates.
   • Add the powdered sugar, green cardamom powder, and nutmeg powder to the mixture.
   • Mix everything thoroughly until evenly combined. The mixture should be crumbly but able to hold its shape when pressed together.
   • Divide the filling into 8 equal portions and gently roll them into small balls for easy stuffing.
3. 3

   Stuff and Roll the Parathas

   • After the dough has rested, knead it for another minute. Divide the dough into 8 equal-sized balls.
   • Take one dough ball, dust it with dry flour, and use your fingers or a rolling pin to flatten it into a small circle of about 3-4 inches in diameter.
   • Place one ball of the dry fruit filling in the center of the dough circle.
   • Bring the edges of the dough together, pleating as you go, and seal them at the top. Pinch off any excess dough.
   • Gently flatten the stuffed ball with your palm and dust it lightly with flour on both sides.
   • Carefully roll it out into a circle of about 6-7 inches in diameter. Apply gentle and even pressure to prevent the filling from tearing through the dough.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled paratha on it.
   • Cook for about 60-90 seconds, or until you see small bubbles appear on the surface.
   • Flip the paratha. Drizzle about 1/2 tsp of ghee on the semi-cooked top side and spread it evenly.
   • Cook the second side for another minute. Flip again and apply another 1/2 tsp of ghee to the other side.
   • Press gently with a spatula and cook, flipping every 30-40 seconds, until both sides are golden brown with crisp spots. Each paratha will take about 3-4 minutes to cook.
   • Repeat the stuffing, rolling, and cooking process for all the remaining parathas.
5. 5

   Serve

   • Serve the Dry Fruit Parathas hot, straight from the tawa. They are delicious on their own or can be served with a side of plain yogurt, a dollop of white butter (makhan), or a simple fruit preserve.