Chini Paratha is a sweet flavored Indian whole wheat flatbread made with sugar as the stuffing.
a sweet flavored Indian whole wheat flatbread made with sugar as the stuffing
- 1 cup Wheat flour + for rolling
- 4 tbsp Granulated sugar
- ½ tsp Salt
- 2 tsp Oil + for roasting
- Water as needed
- Take the flour in a mixing bowl.
- Add salt, oil and start mixing first.
- Then add water little by little & begin to make a dough.
- Knead the dough till it becomes pliable, smooth and soft (neither very soft nor hard).
- Once the dough is ready, cover the bowl containing the dough. Keep aside for 10 minutes to rest.
- After 10 min, knead once more & then divide the dough evenly into round balls (approximately 4 no.).
- Before rolling the paratha, heat an iron tawa / skillet over medium heat.
- Take one ball and press in between palm to give shape like a pattie.
- Place it over a rolling board, sprinkle some wheat flour over it and then roll into approx. 5-6 inch diameter circle.
- Sprinkle 1 tbsp granulated sugar in the center.
- Bring 1/3 side of rolled dough towards the center and press lightly. Fold the opposite side of the rolled dough on top of the folded part & press lightly. Now a rectangle shape will form. Fold the right side (1/3 part) and bring towards the center. Lastly fold the left side on top of the right fold and this time, a folded square will form.
- Sprinkle some flour on the folded paratha, begin to roll.
- Add some more flour if required while rolling & roll into a square paratha of about 6 to 7 inches length.
- Put the rolled paratha on hot tawa.
- Flip the paratha when one side is partly cooked. Apply oil on this side with a spoon.
- Flip again and let the oil side get cooked now.
- Apply some oil on the top. Flip again, gently press the paratha specially the edges with a spatula and cook for some more seconds.
- Flip and cook till the paratha has golden spots on both sides and is evenly cooked.
- Transfer to the serving plate and serve immediately, as it becomes hard by cooling.
- Repeat the same process for rest of the dough balls and make more Chini Parathas !
- If the dough looks dry, then add some water. If the dough looks sticky and moist, then add some extra flour and knead again.
- Ghee can be opted instead of oil here.
- I have used granulated sugar, Some jaggery powder can be used also.
- Granulated sugar gives a nice look to the paratha after rolling. But one has to be very gentle and careful while rolling the paratha, else the sugar will come out. If this happens, use powdered sugar.
- I have made the square paratha. One can change it to round or even triangular paratha.
I love Chini paratha and it used to be one of my favourite paratha when I was a kid. Whenever I used to have sugar cravings my mom made this for me.. Loved your detailed recipe..after seeing your post I am going to make it soon.
Sas your post took me back to childhood. Ghee sugar rolled roti used to be my fav as a kid . Mom used to smear ghee and sugar on the roti, roll it and give it to me but your idea of stuffing sugar inside the dough and rolling is so novel and yumm
You made me nostalgic. My maa usually made this chini paratha for me and I loved those paratha. But never made it. Now your post tempting me to make this soon.
Chini parata was a hot favourite when we were kids. We usually used to smear ghee and sugar on the hot rotis. Your idea of stuffing is an amazing idea.
Chini Paratha rekindles childhood memories. My mom would often make it for us to satisfy our sweet tooth. Your post is tempting me to make these soon.
I am sure your post will make most of your readers nostalgic as chini paratha is a childhood treat. Ghee and powdered sugar smeared roti is my favorite even today and I make it when I crave for something sweet. I like your square shaped paratha stuffed with sugar.
Chini paratha looks too good and my daughter always demands this only whenever I make roti. A delicious treat for sweet lovers though I prefer something spicy only in paratha.