Dry Fruit Paratha
A mildly sweet stuffed paratha filled with chopped dates, nuts, and a touch of cardamom. It cooks up crisp outside and soft inside, making it a lovely breakfast or festive snack with yogurt or tea.
For 4 servings
- mix · ~3 min
Make the dry fruit filling.
1.Add chopped dates, almonds, cashews, raisins, and cardamom powder to a bowl.2.Mix well until the dates lightly bind the nuts together.3.Divide the filling into 4 equal portions for easy stuffing.TIPIf the dates feel too firm, chop them very finely so the filling spreads evenly. - knead · ~10 min
Knead the dough.
Add whole wheat flour and salt to a mixing bowl. Pour in water little by little and knead to a soft, smooth dough. Cover and rest for 10 minutes.
TIPKeep the dough soft but not sticky, so the parathas roll out without cracking. - prep · ~2 min
Portion the dough and filling.
Divide the dough into 4 equal balls. Keep a little whole wheat flour ready for dusting while you shape the parathas.
- assemble · ~6 min
Stuff the parathas.
1.Roll one dough ball into a small disc.2.Place one portion of dry fruit filling in the center.3.Bring the edges together and seal well.4.Dust lightly with whole wheat flour and gently roll into a medium paratha.TIPRoll gently from the center outward so the sweet filling stays inside. - fry · ~15 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium heat and place one rolled paratha on it.2.Cook until small bubbles appear and the underside gets light spots.3.Flip, spread a little ghee on both sides, and cook until golden brown spots appear.4.Repeat with the remaining stuffed parathas.TIPUse medium heat so the paratha cooks through without burning the nuts and dates. - serve
Serve the dry fruit parathas warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the dates very finely so they bind the nuts and don't create lumpy pockets while rolling.
- 2If the filling feels dry and crumbly, mash it lightly with your fingers so the dates hold everything together.
- 3Resting the dough for 10 minutes makes the whole wheat easier to roll without cracking around the stuffing.
- 4Seal the stuffed dough ball tightly at the top, then flatten gently before rolling to prevent the sweet filling from leaking.
- 5Keep the tawa at medium heat; high heat can scorch the dates and nuts before the paratha cooks through.
- 6Cook until you see golden brown spots on both sides and the paratha feels slightly crisp outside but still pliable.
- 7These parathas reheat well on a dry tawa; avoid the microwave if you want to keep the exterior from turning soft.
Adapt it for your goals.
Vegan
Replace ghee with neutral oil or coconut oil for cooking if you want a dairy-free version.
low gheeLow-ghee
Dry roast on the tawa first and brush with just a few drops of ghee at the end for a lighter finish.
festiveFestive
Add a little saffron soaked in warm water or milk to the filling for a more fragrant, celebratory paratha.
kid friendlyKid-friendly
Pulse the dry fruits into a finer mixture so the stuffing is smoother and easier for children to enjoy.
Why this is on our healthy list.
Energy-Rich Ingredients
Dates, raisins, nuts, and whole wheat make this paratha a sustaining option for breakfast or an evening snack.
Good Fats From Nuts
Almonds and cashews contribute satisfying fats along with a pleasant crunch and richness in the filling.
Whole Grain Base
Whole wheat flour adds more grain texture and nourishment than a refined flour paratha.
Frequently asked questions
Usually the dates are too firm or not chopped finely enough. Chop them smaller and press the mixture together so the dates can bind the nuts.
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