Simple, practical, and full of everyday flavour, Peanut Butter Paratha With Chocolate Dip is a vegetarian Indian dessert made with whole wheat flour, peanut butter, and cinnamon powder. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Dessert
  • Cuisine: Indian

Ingredients

Peanut Butter Paratha

  • 1 cup whole wheat flour (atta)
  • 6 teaspoons peanut butter
  • ½ teaspoon cinnamon powder
  • 3-4 teaspoons sugar
  • ½ teaspoon oil (some more to drizzle on top of dough)
  • oil or butter (to make the paratha)
  • water (to knead the dough)
  • chocolate sauce (optional, to drizzle on top)

Yogurt Chocolate Dip

  • ¼ cup greek yogurt
  • 1 tablespoon cocoa powder
  • 4 teaspoons sugar
  • ¼ teaspoon vanilla

Method

  1. In a bowl measure 1 cup of whole wheat flour (atta).
  2. Start adding water slowly to the flour, also add 1/2 teaspoon of oil.
  3. Add water little by little and knead to form a smooth dough. Drizzle few drops of oil on top, cover the dough and let it rest for 15-20 minutes.
  4. After 20 minutes, give the dough a quick knead and divide it in 4 equal parts.
  5. Take 1 ball, roll in round and then flatten it using your fingers.
  6. Roll into a circle of 6-7 inch [using extra flour to roll whenever necessary]. It shouldn't be thick but shouldn't be thin either. Roll the remaining 3 balls too.
  7. In a bowl mix together cinnamon powder and sugar. Set aside.
  8. Take around 3 teaspoons of peanut butter and place in the center of the rolled paratha.
  9. Spread the peanut butter using a spatula or your fingers. Sprinkle some cinnamon sugar mixture on top [optional]
  10. Take another rolled paratha and place in on top of the one with peanut butter. Press with fingers or a fork to seal the edges.
  11. Heat a tawa/pan on medium heat. Once hot, place the paratha on it.
  12. When you see some bubbles, flip the paratha and drizzle some butter/oil [around 1/4 teaspoon] on the cooked side.
  13. Flip again and now drizzle some butter/oil on the other side. Cook till both sides are done and have some brown spots on them.
  14. Cut into wedges, drizzle with some chocolate syrup and serve with a healthy chocolate yogurt dip!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.