Malai Parantha | Sanjeev Kapoor Khazana

Scrumptious paranthas stuffed with fresh cream and cardamon results in a delicious combination of flavours which are hard to miss.

MALAI PARANTHA

Ingredients

½ cup fresh cream (malai)
1 cup whole wheat flour (atta) + for dusting
Salt to taste
1 teaspoon oil
2 tablespoons ghee + for brushing
1 teaspoon cardamom powder
½ cup jaggery, grated

Method

1. Take flour in a bowl. Add salt, oil and mix well. Add water as required and knead into soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. Divide dough in equal portions, dust the dough balls with flour and roll into rotis.
3. Spread ghee evenly on top off first roti, then apply malai, sprinkle cardamom powder, add jaggery, place second roti on top and seal the edges of two rotis.
4. Cook the paratha on a non-stick tawa till golden brown on both sides by applying ghee.
5. Serve hot.

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Cuisine - Indian

Course - bread

Dish - bread