Authentic Jaggery Paratha Recipe – Whole Wheat Flatbread with Gur

Last Updated on 2 months by Neha Deshmukh

Authentic Jaggery Paratha Recipe – Whole Wheat Flatbread with Gur

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Jaggery Paratha. Growing up, this was the special breakfast treat my grandmother would make, especially during the winter months. The warm, sweet aroma of jaggery melting on the tawa just fills the house with such cozy memories. It’s a little bit of effort, but trust me, every bite is worth it!

Why You’ll Love This Recipe

This Jaggery Paratha (also known as Gur Paratha) isn’t just delicious; it’s a comforting hug on a plate. It’s a whole wheat flatbread stuffed with a sweet, caramelized jaggery filling. Perfect for a weekend breakfast, a festive treat, or just when you’re craving something a little special. Plus, it’s a fantastic way to enjoy the goodness of whole wheat and the natural sweetness of jaggery.

Ingredients

Here’s what you’ll need to make these delightful parathas:

• ½ cup whole wheat flour (atta) – about 120g
• 3 tbsp grated jaggery (gur) – about 45g
• 3 tsp ghee – about 15ml
• Home-made white butter (for serving) – or regular butter, if you prefer!

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

Whole Wheat Flour (Atta) – Choosing the Right Type

Using good quality whole wheat flour (atta) is key. I prefer a medium-ground atta for parathas – it gives a nice texture. You can find different types at Indian grocery stores. If you’re outside India, look for chapati flour.

Jaggery (Gur) – Varieties and Flavor Profiles

Jaggery, or gur, is unrefined sugar, and it comes in different varieties. I like using a dark, rich jaggery for this recipe, as it has a lovely molasses-like flavor. You can find it in block form, and you’ll need to grate it.

Ghee – Clarified Butter and its Significance

Ghee is clarified butter, and it adds a beautiful richness and flavor to the parathas. It also helps them get that lovely golden-brown color. You can make your own ghee at home, or buy it pre-made.

Cast Iron Tawa – The Traditional Cooking Surface

A cast iron tawa (griddle) is traditionally used for making parathas. It distributes heat evenly and gives the parathas a beautiful texture. But don’t worry if you don’t have one – I’ll cover alternatives later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the jaggery (gur) and set it aside. This can be a little sticky, so a chilled grater helps!
2. Preheat a cast-iron tawa (griddle) over medium-low heat. Patience is key here – you don’t want the parathas to burn.
3. Divide the wheat dough into four equal portions, each roughly the size of a golf ball.
4. Roll out two portions into thin rotis, keeping one slightly larger than the other. Don’t stress about perfect circles!
5. Spread ½ teaspoon ghee on the larger roti, then evenly distribute 1 ½ tablespoons grated jaggery over it, leaving a border.
6. Place the smaller roti over the jaggery layer and seal the edges tightly to prevent leakage. Pinch them together really well!
7. Cook the stuffed paratha on the preheated tawa for 1-2 minutes per side, gently pressing with a spatula and applying ghee to both sides until golden brown. You’ll see little bubbles forming – that’s a good sign!
8. Repeat with the remaining dough and filling.
9. Serve immediately with homemade white butter or regular butter. Seriously, don’t skip the butter!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Jaggery Paratha:

Achieving the Perfect Roti Thickness

The rotis should be thin, but not so thin that they tear. Practice makes perfect!

Preventing Jaggery Leakage

Sealing the edges really well is crucial. A little water can help create a tighter seal.

Mastering the Tawa Cooking Technique

Keep the heat medium-low. You want the paratha to cook through without burning. Gentle pressing with the spatula helps it cook evenly.

Working with Jaggery – Consistency is Key

If your jaggery is very hard, you can microwave it for a few seconds to soften it slightly before grating.

Variations

Want to switch things up? Here are a few ideas:

Vegan Jaggery Paratha

Simply substitute the ghee with a vegan butter or oil. Coconut oil works beautifully!

Gluten-Free Jaggery Paratha (Alternative Flours)

You can use gluten-free flour blends, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the water content slightly.

Spice Level – Adding a Hint of Cardamom or Ginger

A pinch of cardamom powder or grated ginger in the jaggery filling adds a lovely warmth. My friend, Priya, always adds a tiny bit of nutmeg – it’s delicious!

Festival Adaptations – Makar Sankranti & Lohri Special

These parathas are especially popular during Makar Sankranti and Lohri. Some families add sesame seeds to the filling for extra flavor and warmth.

Serving Suggestions

Jaggery Paratha is best enjoyed warm, straight off the tawa. A dollop of homemade white butter is a must! You can also serve it with a glass of milk or a cup of chai.

Storage Instructions

These are best eaten fresh, but you can store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a skillet with a little ghee.

FAQs

Let’s answer some common questions:

What is the best way to grate jaggery (gur)?

Chilling the jaggery for about 30 minutes before grating makes it much easier. A fine grater works best.

Can I use sugar instead of jaggery in this recipe?

You can, but the flavor won’t be the same. Jaggery has a unique, molasses-like flavor that sugar doesn’t have.

What if I don’t have a cast-iron tawa? Can I use a regular pan?

Yes, you can! A heavy-bottomed skillet or frying pan will work. Just make sure it’s well-seasoned.

How can I make the parathas softer?

Adding a tablespoon of yogurt to the dough can help make the parathas softer.

How long does the dough need to rest for optimal results?

Letting the dough rest for at least 30 minutes allows the gluten to relax, resulting in softer parathas.

Is homemade white butter essential for serving? What can I substitute?

While homemade white butter is traditional and adds a special touch, regular butter works perfectly fine! You can also use a vegan butter alternative.

Enjoy making these Jaggery Parathas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!