Please connect to Internet to continue
Preparation Time : 10
Cook Time : 25
Total Time : 35
as needed For Paratha Paratha Dough Some Extra Wheat Flour For Rolling1 cup Whole Wheat flour
1/8 as needed water ,salt and oil
2tbs as needed Ghee Or Oil For Roasting
1/4 Cup For Gulkand Raita Full Cream Yogurt
1 Tsp Gulkand Mixture
2 Tsp Honey
4-5 Kesar threads
3 Tbsp For paan Stuffing Gulkand
2 Meetha patti paan betel leaves
1 Tsp Fennel Seeds / Saunf
1 Tsp Sesame Seeds / Til
1 Tsp Cardamom Powder / Elaichi Powder-
2 Tbsp Chopped Pistachio, And Chopped Cashews
Paan paratha For Gulkand Mixture, In a mixing grinder bowl add gulkand, finely chopped paan, fennel seeds grind it. In a bowl put this mixture and add sesame seeds, cardamom powder, chopped nuts and mix well to combine.
For Parathas Spread some flour and roll out one dough ball into a circle.
Place 1 tbsp gulkand mixture in the center of the dough circle. Bring together all the sides in the center and seal tightly. Press lightly to seal the edges well. Roll out again into a circle with the help of some flour.
Heat a pan. Roast rolled circles from both sides. Apply ghee on both sides. Roast until golden brown from both sides. Repeat with the remaining dough and filling to make more parathas.
For Raita..... In a mixing bowl add yogurt, gulkand mixture,kesar threads, honey and whisk well. Refrigerate for mins.
For Serving Cut parathas into 4 pieces. Drizzle with some honey, raita and sprinkle with chopped nuts and dried rose petals.
Serve hot pann parathas with chilled gulkand raita.
Please Login to comment