Gur paratha recipe

Gur paratha is jaggery stuffed flatbread with ghee, a best winter special recipe as well as kids favorite.

Make it as back from school snack or even as breakfast for kids, it will get over in no time.

This was inspiration for my Nutella chapathi in my website. Check out my Gond ke laddu recipe which is also a winter special recipe.

Ingredients

• Wheat flour
• Jaggery
• Ghee
• Cardamom powder

See the recipe card for full list and measurements.

Instructions

1. Take wheat flour, salt in a mixing bowl firstly. Mix well and add water gradually to make a soft dough.

I used half cup minus 2 tablespoon water approximately.

2. Set aside for 10 to 15 minutes. Keep covered with cling wrap or wet kitchen towel.

3. After that, knead again and divide into 5 equal sized balls.

4. Keep covered. Furthermore, take one dough ball and dust it generously with flour. Roll out gently to a circle flatbread.

5. Spread a teaspoon of homemade desi ghee in one half.

6. Sprinkle gur over it as a single layer. Add cardamom powder over it.

7. Furthermore, sprinkle coconut over it.

8. Cover this with the other half leaving a little space as shown in the photo.

9. Seal the edges well. Then fold to secure the stuffing. Otherwise while cooking the paratha, stuffing will ooze out and become a mess.

10. Repeat to finish all. You can simply do it with fork as well, but it easily oozes out if not proper. So I do like this as I learnt from my friend Sangeeta.

Make gur paratha

11. Drizzle some oil or ghee. Place the paratha over it.

12. Toast furthermore either side until golden spots appear over the surface. Press gently with spatula to ensure even cooking.

Take care the press the folded portion as well. Let the flame be in medium or low.

Once done repeat the process. You can toast 2 at a time as I did.

Hint: See those golden spots? I used this Lodge cast Iron griddle (affiliate link) which helps to toasting evenly.

Love more gur recipes? Check out this Gol papdi recipe in my website.

Substitutions

Here are some substitutions for the ingredients.

• Wheat flour - Use multigrain atta instead.
• Jaggery - Gur or gud - swap with any one of these - white sugar, un-refined sugar, brown sugar etc.
• Coconut - Skip it or replace with ground almond (blanched).

Variations

Some variations you can do in this recipe:

• You can stuff with your very own mix.
• Nutella, peanut butter works as well.

See this Sesame gur gajak recipe on my website!

Top tip

• Though it may seem sealed, while cooking, it could easily open up, ooze out & melt gur making a mess. So ensure you seal well.
• I like to make my dough on softer side to easily seal. If it is tight, then it doesn't hold the sealing while toasting that well. You can smear water to help securing more.
• Make sure to press down the edges. Do not press in the middle (puffed part) as it will force the steam through edges, opening it up.

Safety

⚠️The ingredients inside are very hot - Imagine melted jaggery plus ghee together. So please be careful, also ensure it is cooled before serving/ giving to children.⚠️

Recipe card

Print Pin

5 from 3 votes

Gur paratha recipe

Gur paratha is jaggery stuffed flatbread with ghee, a best winter special recipe as well as kids favorite.

Course Breakfast, Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Resting time 10 minutes

Servings 5 Parathas

1x2x3x

Equipments (Amazon Affiliate links)

• Lodge cast iron tawa

Cup measurements

Ingredients

• 1 cup Wheat flour Atta
• ¾ cup Jaggery grated
• ¼ cup Ghee or as needed
• Cardamom powder Grind few with sugar to use in the recipe
• Salt
• Water as needed

Cook ModePrevent your screen from going dark

Instructions

• Take wheat flour, salt in a mixing bowl firstly. Mix well and add water gradually to make a soft dough.
• Set aside for 10 to 15 minutes. Keep covered with cling wrap or wet kitchen towel.
• After that, knead again and divide into 5 equal sized balls.
• Keep covered. Furthermore, take one dough ball and dust it generously with flour. Roll out gently to a circle flatbread.
• Spread a teaspoon of ghee in one half.
• Sprinkle jaggery over it as a single layer. Add cardamom powder over it.
• Furthermore, sprinkle coconut over it.
• Cover this with the other half leaving a little space as shown in the photo.
• Seal the edges well. Then fold to secure the sealing. Otherwise while cooking it will ooze out and become a mess.
• Repeat to finish all. You can simply seal and press with for as well, but it easily oozes out if not proper. So I do like this as I learnt from my friend Sangeeta.
• Simple method by sealing and pressing with fork
• Drizzle some oil or ghee. Place the paratha over it.
• Cook furthermore either side until golden spots appear over the surface. Press gently with spatula to ensure even cooking.
• Take care the cook the folded portion as well. Let the flame be in medium or low.
• Once done repeat the process. You can toast 2 at a time as I did.

Video

Notes

• I like to make my dough on softer side to easily seal. If it is tight, then it doesn't hold the sealing while cooking that well. You can smear water to help securing more.
• Make sure to press down the edges to cook in the gaps. Do not press in the middle (puffed part) as it will force the steam through edges, opening it up.
• The ingredients inside are very hot - Imagine melted jaggery plus ghee together. So please be careful, also ensure it is cooled before serving/ giving to children

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