Dry Fruit Paratha
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.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.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.
- c.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.
- d.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
Step 2
- a.Prepare the Sweet Filling
- b.While the dough rests, prepare the filling. In a separate bowl, combine the grated khoya, finely chopped almonds, cashews, pistachios, raisins, and dates.
- c.Add the powdered sugar, green cardamom powder, and nutmeg powder to the mixture.
- d.Mix everything thoroughly until evenly combined. The mixture should be crumbly but able to hold its shape when pressed together.
- e.Divide the filling into 8 equal portions and gently roll them into small balls for easy stuffing.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.After the dough has rested, knead it for another minute. Divide the dough into 8 equal-sized balls.
- c.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.
- d.Place one ball of the dry fruit filling in the center of the dough circle.
- e.Bring the edges of the dough together, pleating as you go, and seal them at the top. Pinch off any excess dough.
- f.Gently flatten the stuffed ball with your palm and dust it lightly with flour on both sides.
- g.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
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium heat. Once hot, place the rolled paratha on it.
- c.Cook for about 60-90 seconds, or until you see small bubbles appear on the surface.
- d.Flip the paratha. Drizzle about 1/2 tsp of ghee on the semi-cooked top side and spread it evenly.
- e.Cook the second side for another minute. Flip again and apply another 1/2 tsp of ghee to the other side.
- f.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.
- g.Repeat the stuffing, rolling, and cooking process for all the remaining parathas.
- 5
Step 5
- a.Serve
- b.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a finer filling, you can pulse the nuts and dry fruits in a food processor for a few seconds. Be careful not to turn it into a paste.
- 2Ensure the dough is very soft and well-rested. A stiff dough is more likely to tear when rolling the stuffed paratha.
- 3Do not overstuff the parathas. It's better to have a little less filling and a perfectly sealed paratha than one that bursts open on the tawa.
- 4Cook the parathas on medium heat. High heat will cook the outside too quickly, leaving the inside doughy, while low heat can make them hard.
- 5For an enhanced flavor, lightly roast the khoya in a pan over low heat until it becomes fragrant and slightly golden before mixing it with the nuts.
- 6If your khoya is very hard, grate it and warm it slightly in a microwave or pan to soften it before mixing.
Adapt it for your goals.
Vegan
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.
Sugar FreeSugar-Free
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.
Nut FreeNut-Free
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.
With Fresh FruitWith Fresh Fruit
Add a tablespoon of finely chopped apple or grated coconut to the filling for a different texture and flavor profile.
Why this is on our healthy list.
Sustained Energy Release
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.
Rich in Micronutrients
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.
Promotes Digestive Health
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.
Frequently asked questions
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.