Ghee & Sugar Puri Paratha Recipe – Authentic Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Ghee & Sugar Puri Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you absolutely love a good Indian flatbread. And today, I’m sharing a recipe that’s extra special – Ghee & Sugar Puri Paratha. It’s a little bit different, a little bit decadent, and totally addictive. I first made this for a family get-together and it was an instant hit! The caramelized sugar inside is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your everyday paratha. The combination of flaky layers, sweet caramelized sugar, and rich ghee is just heavenly. It’s a delightful treat that’s perfect for a weekend brunch, a festive occasion, or just when you’re craving something a little bit special. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up these delicious parathas:

• 1 cup Wheat Flour (approx. 150g)
• 5 teaspoon Ghee (Clarified butter) (approx. 25ml)
• 5 teaspoon Sugar (approx. 25g)
• a pinch Salt
• Oil (approx. 1-2 teaspoons) – for the dough

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Ghee is Key: Seriously, don’t skimp on the ghee! It’s what gives these parathas their incredible flavor and flaky texture. If you’re not familiar, ghee is clarified butter – it has a nutty, rich taste.
• Wheat Flour Quality: I prefer using a good quality whole wheat flour (atta) for this. It gives the parathas a lovely texture. You can find Indian atta at most Asian grocery stores.
• Sweetness Levels: The amount of sugar is a personal preference. Some regions in India prefer a more subtle sweetness, while others like it quite pronounced. Feel free to adjust to your liking! I usually stick to 5 teaspoons, but my grandma always added a little extra.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these Ghee & Sugar Puri Parathas:

1. First, in a bowl, combine the wheat flour and a pinch of salt. Add the oil and start mixing.
2. Gradually add water, a little at a time, and bring the dough together. You want a medium-consistency dough – not too sticky, not too dry.
3. Cover the dough and let it rest for about 15 minutes. This allows the gluten to relax, making the parathas softer.
4. Now, knead the dough for 2-3 minutes until it’s smooth and elastic.
5. Divide the dough into 5 equal balls.
6. Take one ball and roll it into a 3-inch (approx. 7.5cm) puri (thin flat circle).
7. Spread about 1 teaspoon of ghee, 1 teaspoon of sugar, and a sprinkle of dry flour on the surface of the puri.
8. Fold the puri into a semi-circle, then fold it again to form a triangle. This creates those lovely layers!
9. Gently roll the triangle into a thick paratha – thicker than a regular roti. Dust with dry flour as needed to prevent sticking.
10. Heat a griddle or flat pan over medium-high heat.
11. Cook the paratha on the hot griddle until golden brown spots appear on both sides. Don’t be afraid to apply a little extra ghee while it’s roasting – it adds to the flavor and helps with caramelization.
12. Serve immediately! The caramelized sugar is best enjoyed when the paratha is warm.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overknead: Overkneading can make the parathas tough.
• Hot Griddle is Key: A hot griddle ensures the parathas cook evenly and get those beautiful golden spots.
• Gentle Rolling: Be gentle when rolling the parathas, especially after folding. You don’t want to press out all the layers.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of cardamom or nutmeg to the sugar mixture for a warm, aromatic flavor. My friend loves adding a tiny bit of cinnamon too!
• Festival Adaptations: These parathas are often served during festivals like Teej in India. They’re considered auspicious and a delicious way to celebrate.

Serving Suggestions

These parathas are fantastic on their own, but they also pair well with:

• A dollop of yogurt
• A side of pickle (achar)
• A cup of chai (Indian tea)

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. Reheat on a griddle or in a dry pan.

FAQs

Let’s answer some common questions:

• What type of wheat flour is best for Puri Paratha? I recommend using a good quality whole wheat flour (atta).
• Can I make the dough ahead of time? Yes, you can! Just cover it and let it rest in the fridge for up to 24 hours.
• How do I prevent the paratha from becoming too oily? Use a non-stick griddle and don’t overdo the ghee.
• What is the best way to caramelize the sugar within the paratha? Ensure the griddle is hot enough and apply a little extra ghee while roasting.
• Can I use a different type of sugar, like jaggery? Absolutely! Jaggery will give the parathas a lovely, earthy sweetness.

Enjoy making these Ghee & Sugar Puri Parathas! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!