Coffee Rusk Paratha Recipe – Easy Indian Winter Breakfast Treat

Last Updated on 3 months by Neha Deshmukh

Coffee Rusk Paratha Recipe – Easy Indian Winter Breakfast Treat

Okay, let’s be real. Winter mornings are tough. You want something comforting, something warm, and something that feels a little bit special, right? I stumbled upon this Coffee Rusk Paratha a few winters ago, and it’s been a family favourite ever since. It’s the perfect blend of familiar flavours – that lovely rusk taste we all grew up with, a hint of coffee, and the comforting warmth of a paratha. Trust me, this one’s a winner!

Why You’ll Love This Recipe

This isn’t your average paratha. It’s a delightful twist on a classic, offering a unique flavour profile that’s both comforting and invigorating. It’s surprisingly easy to make, even if you’re not a seasoned paratha pro. Plus, the aroma while it’s cooking? Absolutely heavenly! It’s a fantastic way to use up those leftover rusks and impress your family with something a little different.

Ingredients

Here’s what you’ll need to whip up these delicious Coffee Rusk Parathas:

• 4 big size / 6 medium size rusks
• 3 teaspoons instant coffee powder
• 5 teaspoons bura sugar (or powdered sugar)
• 2-3 teaspoons milk
• 2 pinches salt
• Wheat flour – enough for 7-8 parathas (approximately 200-250g)
• Oil – as needed for the dough and cooking
• Ghee/Oil – as needed for cooking the parathas

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

Rusks: Types and Regional Variations

Rusks are a staple in many Indian households, and you’ll find different varieties depending on where you are. I prefer the slightly sweet, classic Marie rusk for this recipe, but you can experiment! Britannia rusks work wonderfully too. Just make sure they aren’t overly flavoured.

Bura Sugar: What is it and can I substitute it?

Bura sugar is a coarse, granulated sugar that adds a lovely texture and subtle sweetness. It’s commonly used in North Indian sweets. If you can’t find it, powdered sugar works just fine – about the same quantity. You could also use regular granulated sugar, but it might not dissolve as easily.

Coffee Powder: Choosing the right blend for flavour.

I usually use a good quality instant coffee powder. Don’t go for anything too strong or bitter, as the rusk already adds a bit of sweetness. A medium-roast coffee works best, in my opinion.

Wheat Flour: Using Atta vs. Maida

For the dough, I always use whole wheat flour (atta). It gives the paratha a lovely rustic flavour and texture. You can use maida (all-purpose flour) for a softer paratha, but atta is my preference for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the filling. Crush the rusks into a fine powder. You can use a rolling pin or a food processor for this.
2. In a bowl, combine the rusk powder, coffee powder, bura sugar, and a pinch of salt.
3. Now, gradually add the milk, a teaspoon at a time, and mix well. You want to form a spreadable filling, but don’t make it too wet! It should hold its shape.
4. Next, prepare the dough. In a separate bowl, combine the wheat flour with a little oil and water. Knead it into a firm, pliable dough. Let it rest for about 10-15 minutes.
5. Now for the fun part! Take a lemon-sized dough ball and roll it out into a circular shape – think a large puri.
6. Spread a generous amount of the coffee-rusk filling onto the puri, leaving a small border around the edge. Sprinkle a little dry flour over the filling to prevent it from leaking.
7. Carefully roll the puri tightly into a cylinder, starting from one side. Then, gently shape the cylinder into a spiral. Seal the edges well to prevent the filling from escaping.
8. Gently flatten the spiral into a slightly thick paratha. Be careful not to press too hard, or the filling might burst out.
9. Heat a griddle or tawa over medium heat. Add a little ghee or oil. Cook the paratha for about 3-4 minutes on each side, or until it’s golden brown and slightly puffed up.

Expert Tips

• Don’t overknead the dough. A slightly firm dough is better for rolling.
• If the filling is too dry, add a tiny bit more milk. If it’s too wet, add a little more rusk powder.
• Sealing the edges of the spiral is crucial. Press firmly to prevent leakage.
• Cook on medium heat to ensure the paratha cooks through without burning.

Variations

Want to get creative? Here are a few ideas:

Vegan Coffee Rusk Paratha

Simply use a plant-based milk (like almond or soy milk) and replace the ghee with a vegan oil for cooking.

Gluten-Free Coffee Rusk Paratha (Alternative Flours)

Use a gluten-free flour blend instead of wheat flour. A mix of rice flour, potato starch, and tapioca starch works well. You might need to adjust the amount of liquid.

Spice Level Adjustment (Adding Cardamom or Ginger)

My grandmother always added a pinch of cardamom powder to the filling. It adds a lovely warmth! You could also grate in a tiny bit of ginger for a little zing.

Festival Adaptations (Holi or Lohri Treat)

These parathas are perfect for festive occasions! During Lohri, we often serve them with a generous dollop of white butter.

Serving Suggestions

Serve these Coffee Rusk Parathas warm, straight off the griddle. They’re delicious on their own, but even better with a side of:

• Homemade white butter (makhan) – a classic!
• A dollop of yogurt
• A cup of hot chai or coffee (of course!)
• A side of pickle

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little ghee or oil.

FAQs

Let’s answer some common questions:

What type of rusks work best for this paratha?

Marie rusks or Britannia rusks are my go-to choices. They have a good flavour and texture.

Can I make the filling ahead of time?

Yes, absolutely! You can prepare the filling a day in advance and store it in an airtight container in the refrigerator.

How do I prevent the filling from leaking while rolling?

Sealing the edges of the spiral is key. Press firmly and sprinkle a little dry flour over the filling before rolling.

What is the best way to reheat leftover paratha?

Reheat on a griddle or in a pan with a little ghee or oil. Avoid microwaving, as it can make them soggy.

Can I use a different type of sugar instead of bura sugar?

Powdered sugar is the best substitute. Granulated sugar will work in a pinch, but it might not dissolve as easily.

Enjoy! I really hope you give this Coffee Rusk Paratha recipe a try. It’s a little slice of comfort that’s perfect for a chilly morning. Let me know what you think in the comments below!