Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup ghee or oil
- 1/2 cup warm water
- 1/2 cup finely chopped almonds
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- Pinch of salt
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, ghee, and salt. Mix well until the mixture resembles breadcrumbs.
2. Gradually add warm water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together chopped almonds, sugar, and cardamom powder.
4. Divide the dough into equal-sized balls. Roll out each ball into a circle.
5. Place a spoonful of the almond mixture in the center of the circle. Fold the edges of the circle over the filling and seal the edges by pressing them together.
6. Roll out the filled dough ball into a paratha.
7. Heat a griddle or non-stick pan over medium heat. Cook the paratha on both sides until golden brown.
8. Serve hot with a dollop of ghee or butter.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8 parathas
Nutritional information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Chopped cashews or pistachios can be used instead of almonds.
- Brown sugar or honey can be used instead of white sugar.
Variations:
- Add a pinch of saffron to the almond mixture for a more exotic flavor.
- Add a teaspoon of rose water to the almond mixture for a floral aroma.
Tips and tricks:
- Make sure the filling is not too wet, or it will leak out of the paratha while cooking.
- Use a non-stick pan to prevent the paratha from sticking.
- Brush the paratha with ghee or oil while cooking for a crispy texture.
Storage instructions:
- Store the parathas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the parathas in a toaster oven or on a griddle until warm.
Presentation ideas:
- Serve the parathas on a platter with a side of yogurt or chutney.
Garnishes:
- Sprinkle chopped almonds or pistachios on top of the parathas for added texture and flavor.
Pairings:
- Badambura parathas pair well with chai tea or coffee.
Suggested side dishes:
- Serve with a side of raita or pickle.
Troubleshooting advice:
- If the paratha is too dry, add a little more ghee or oil to the dough.
- If the paratha is too wet, add a little more flour to the dough.
Food safety advice:
- Make sure the almonds are fresh and not rancid.
- Wash your hands thoroughly before handling the dough and filling.
Food history:
- Badambura paratha is a popular sweet paratha from the Indian subcontinent.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve the parathas as a dessert or a sweet snack.
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Region: Indian