Sweet Paratha (Chini Ka Paratha)

Ingredients

For paratha dough

• 2 cups whole wheat flour
• ⅓ to ½ cup water or add as required
• 1 or 2 teaspoon oil or ghee
• ¼ teaspoon salt or as required

For sugar paratha

• 1.25 cups raw sugar or as needed. can use powdered organic jaggery or as required
• oil or ghee as required

Steps

Kneading dough

1. Combine the flour and salt, then put in the oil or ghee and the water.
2. Work everything into a smooth dough, using a little extra water if necessary.
3. Cover the dough and leave it for 20 to 30 minutes.
4. Pinch off enough dough to form a medium-sized ball.

Making sugar paratha

1. Dust a board or work surface and roll the ball into a small disc about 3 or 3.5 inches across.
2. Scatter 2 to 3 tablespoons sugar, or as much as required, over the whole disc.
3. Gather the dough's edges together.
4. Seal the gathered edges together by pressing them at the center.
5. Using a flour-dusted surface, roll it out again into a circle approximately 5 to 6 inches in diameter.
6. Bring a tawa or skillet to medium hot. Put the rolled paratha on it once hot, and maintain medium to medium-high heat.
7. Flip the paratha when it is ¼ cooked, then spread this side with oil or ghee as required.
8. Once the second side is ½ cooked, turn it again with a spatula or tongs. Spread oil or ghee over this side too, and keep roasting.
9. Turn it a couple of times so it roasts evenly, becoming crisp and golden with brown spots.
10. Take the cooked sweet paratha off the heat and serve straightaway.
11. Repeat the method for the rest of the parathas and offer them hot.