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A rich and wholesome Indian flatbread stuffed with a sweet, aromatic mixture of finely chopped nuts, dried fruits, and creamy khoya. Gently spiced with cardamom and nutmeg, this paratha is a perfect festive breakfast, a special brunch item, or a delightful treat for all ages.
Prepare the Dough
Prepare the Sweet Filling
Stuff and Roll the Parathas
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A rich and wholesome Indian flatbread stuffed with a sweet, aromatic mixture of finely chopped nuts, dried fruits, and creamy khoya. Gently spiced with cardamom and nutmeg, this paratha is a perfect festive breakfast, a special brunch item, or a delightful treat for all ages.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 571.67 calories per serving with 19.58g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or dessert.
Cook the Parathas
Serve
Replace ghee with coconut oil or vegan butter. For the filling, use a vegan khoya alternative made from cashew paste and coconut milk, or simply use a thicker paste of dates and nuts.
Omit the powdered sugar and increase the quantity of naturally sweet ingredients like dates and figs. The paratha will be plenty sweet from the fruits.
For a nut-free version, use a mixture of seeds like sunflower, pumpkin, and sesame, along with desiccated coconut and finely chopped dried apricots or figs.
Add a tablespoon of finely chopped apple or grated coconut to the filling for a different texture and flavor profile.
The combination of complex carbohydrates from whole wheat flour and healthy fats and proteins from nuts provides a steady release of energy, making it an excellent breakfast to keep you full and energized.
This paratha is packed with essential minerals like magnesium, potassium, and iron from the nuts and dried fruits, which are vital for bone health, nerve function, and blood production.
The use of whole wheat flour (atta) makes this paratha a good source of dietary fiber, which aids in digestion, promotes regular bowel movements, and supports a healthy gut.
One Dry Fruit Paratha contains approximately 320-360 calories, depending on the amount of ghee used for cooking and the specific nuts and fruits in the filling. It's a calorie-dense dish, making it a great source of energy.
Dry Fruit Paratha is a wholesome and nutritious dish, rich in healthy fats, protein, and fiber from the nuts and whole wheat flour. However, it is also high in calories and sugar, so it should be enjoyed in moderation as part of a balanced diet, especially for those watching their weight or sugar intake.
Tearing usually happens for three reasons: 1) The dough is too stiff. Make sure it's soft and well-rested. 2) The filling has large pieces. Chop the nuts and fruits as finely as possible. 3) Uneven pressure while rolling. Roll gently and evenly from the center outwards.
Yes, you can. You can substitute khoya with an equal amount of milk powder mixed with a little milk to form a paste. Alternatively, you can make a paste of dates and figs to bind the nuts together for the filling.
Absolutely. You can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days. The dry fruit filling can be made and stored in an airtight container at room temperature for up to a week.
Store leftover parathas in an airtight container or wrapped in aluminum foil in the refrigerator for up to 2 days. Reheat them on a hot tawa with a little ghee before serving to restore their freshness and crispness.