Today I bring you a sweet paratha or roti delicately flavoured with nigella/onion seeds and fennel. I was inspired by a recipe I saw by Chef Sanjay Thumma and tweaked it a bit. This is a good way of using up sugar syrup (chashni) which we throw away when we buy gulab jamuns, rasgollas, or open a can of fruit in syrup. Sometimes we also make a sugar syrup for our cakes and this is a good way to use it up. If you do not have sugar syrup you can substitute it with honey or golden syrup.
The recipe comes with a video so that you can see how its made.
Usually parathas contain a large amount of butter/ghee but i have just used a little bit.
INGREDIENTS:
2 cups of whole wheat flour/aata
1/2 teaspoon each of green fennel seeds, nigella seeds, sesame seeds and crushed black peppercorns ( i used lemon pepper)
1 tablespoon of butter
sugar syrup or honey as needed
METHOD:
Put the flour in a bowl and add the spices and the butter and mix well. Make a dough with the sugar syrup kneading well till smooth. Make balls of the dough and roll into a round. Bake in a tawa, iron gridle or a frying pan till done on both sides. If you want you can smear some butter on it. Serve it as a breakfast dish, or with pickles or it tastes even good with lentils (daal) .
NITU DIDI TIP:
I used left over ras golla syrup to make these. In these troubled times, waste not want not.
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VIDEO