Gur paratha recipe

Ingredients

• 120 g (1 cup)wholemeal wheat flour (atta)
• 150 g (¾ cup)grated jaggery
• 60 ml (¼ cup), or as neededghee
• A few pods, ground with sugar; to tastecardamom
• To tastesalt
• As neededwater

Instructions

1. 1

   Make the dough

   Put the flour and salt in a mixing bowl and stir to combine. Add water gradually, mixing until you have a soft dough.

2. 2

   Rest the dough

   Cover the bowl with cling film or a damp tea towel and leave the dough to rest for 10–15 minutes.

3. 3

   Divide into portions

   Knead the rested dough again, then divide it into 5 equal-sized balls.

4. 4

   Roll the dough

   Keep the dough balls covered. Dust one generously with flour and roll it gently into a circle.

5. 5

   Add the ghee

   Spread 1 teaspoon of ghee over one half of the circle.

6. 6

   Add the filling

   Scatter the grated jaggery over the ghee in a single layer, then sprinkle over the cardamom powder.

7. 7

   Add the coconut

   Sprinkle coconut over the filling.

8. 8

   Fold the paratha

   Fold the other half of the dough over the filling, leaving a little space at the edge.

9. 9

   Seal the edges

   Press the edges together firmly, then fold them over to secure the seal. This helps keep the filling from leaking during cooking.

10. 10

    Shape the rest

    Repeat with the remaining dough balls and filling. Take care to seal each one well; the edges can also be pressed with a fork.

11. 11

    Use a fork

    A simpler option is to seal and press the edges with a fork.

12. 12

    Heat the pan

    Drizzle a little oil or ghee into a pan and place a paratha in it.

13. 13

    Cook until golden

    Cook each side until golden spots appear, pressing gently with a spatula to help it cook evenly.

14. 14

    Cook the folded edge

    Make sure the folded section cooks through as well. Keep the heat at medium or low.

15. 15

    Repeat and serve

    Cook the remaining parathas in the same way. You can toast two at a time if your pan has room.

What is gur paratha?

Gur paratha is an Indian flatbread filled with gur, or jaggery, a traditional unrefined cane sugar. Sweet stuffed parathas are enjoyed in different parts of India, and this version pairs the filling with ghee and cardamom.

The method uses a simple wheat-flour dough and folds the filling inside rather than mixing it through. A careful seal helps keep the melting jaggery inside as the bread cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 4g protein, 46g carbs, 13g fat.

The wheat flour and jaggery provide most of the carbohydrates, while the ghee contributes most of the fat; the flour supplies some protein. Pair a paratha with plain yoghurt and fruit to add protein and freshness to the plate.

The dough and filling

Soft dough: Add the water a little at a time so the flour comes together without becoming sticky. Resting it for 10–15 minutes makes it easier to roll.

Jaggery: Grate it finely and spread it in an even layer so the filling is distributed across the paratha. The ingredient list does not include coconut, although the method mentions adding it; leave it out unless you have some to hand.

Sealing the edges

Folded seal: Leave a small border when folding the dough over the filling, then press and fold the edges firmly. This helps prevent the jaggery from escaping and sticking to the pan.

Fork option: The method also suggests pressing the edge with a fork. Whichever approach you use, check for gaps before transferring the paratha to the pan.

Cook gently for an even finish

Heat level: Use medium or low heat so the outside has time to brown while the folded edge cooks through. If the pan is too hot, the surface may darken before the centre is ready.

Doneness: Look for golden spots on both sides and press gently with a spatula to help the paratha cook evenly. Pay particular attention to the thicker folded edge.

Keep the portions manageable

Covered dough: Keep the dough balls under a damp tea towel or cling film while you shape each paratha so they do not dry out.

Pan space: Cook two at once only if they fit without crowding. A little room makes it easier to turn them and manage any filling that escapes.

How to serve gur paratha

Serve the parathas warm, when the jaggery filling is soft. They are sweet and rich enough to enjoy on their own with tea.

For a more balanced plate, pair one with plain yoghurt and fresh fruit. The cool, tangy yoghurt makes a pleasant contrast to the ghee and jaggery.

Recipe notes & tips

• Grate the jaggery finely so it is easier to spread in an even layer.
• Add water to the flour gradually to avoid making the dough too wet.
• Keep unused dough balls covered while you roll and fill each paratha.
• Seal the edges firmly before cooking to reduce filling leaks.
• Cook over medium or low heat and check that the folded edge is done.
• Use a little ghee or oil in the pan, adding more only as needed.

Variations

• Add coconut: Sprinkle a little grated coconut over the jaggery, as suggested in the method.
• Change the spice: Use a pinch of ground cardamom to give the filling a fragrant flavour.
• Serve with yoghurt: Add plain yoghurt on the side for a cool contrast.
• Make smaller parathas: Divide the dough into more balls for smaller individual portions.

Common mistakes to avoid

• Adding water too quickly: The dough can turn sticky, so pour it in gradually.
• Leaving the dough uncovered: It can dry out while you work, so keep the unused balls covered.
• Using coarse jaggery: Large pieces can make the filling uneven, so grate it finely.
• Leaving gaps in the seal: Jaggery may leak into the pan, so press and fold the edges firmly.
• Cooking over high heat: The outside can brown before the inside cooks, so use medium or low heat.
• Skipping the folded edge: It may remain undercooked, so check that thicker part before serving.

How to store

Cool leftover parathas, then store them in an airtight container in the fridge for up to 3 days. Reheat in a dry pan over low heat until warmed through.

Frequently asked questions