Gur Wali Roti (Jaggery Stuffed Paratha)
Whole wheat flatbread stuffed with grated jaggery and fennel, cooked crisp in ghee until the filling turns molten and caramelised — a grandmother's winter breakfast.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 280 kcal
Instructions
- 1
Knead the whole wheat flour with water into a soft dough. Let it rest for 20 minutes.
- 2
Mix the grated jaggery (unrefined sugar) with crushed fennel and a spoon of flour into a firm filling.
- 3
Divide the dough and jaggery filling into equal portions.
- 4
Stuff each dough ball with the jaggery filling and seal the edges tightly.
- 5
Gently roll out each ball into a round, making sure the filling does not leak.
- 6
Cook on a medium-hot tawa (flat griddle), spreading ghee (clarified butter) on both sides until golden brown.
- 7
Cook a little longer on low heat until the filling melts fully, then serve hot.
Chef's tips
Cook on medium heat so the filling melts without burning the outside. Seal the edges well to prevent jaggery from leaking onto the hot pan.
Ingredient substitutions
- jaggery → brown sugar mixed with a little ghee
Storage
Best eaten fresh; can be kept a day and reheated.
Reheating
Reheat briefly on a tawa with a little ghee.
Common mistakes to avoid
- •Rolling the dough too hard, causing the jaggery filling to burst out.
- •Cooking on high heat, which burns the paratha before the filling melts.
Serving suggestions
Cooked Gur Wali Roti (Jaggery Stuffed Paratha)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Punjab
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
