I posted the making of the Gurr ka Paratha, from my mom’s place, on Snapchat the other day but we all know Snapchat doesn’t believe in making memories so to immortalise this recipe, I’m posting it on the blog today.
This paratha has serious roots in my childhood. My elder sister and I particularly love it and have been having it since years, especially in the winters because it’s such a sexy treat when you’re all cold and shivering. We have it on our trips to Pakistan at least once each time, it’s almost a tradition.
This paratha is super sweet so it’s probably not for everyone. I love it dripping with gurr and very, very crispy so I always demand that it be burnt quite a bit. It’s a piece of heaven really, especially when it’s piping hot.
I haven’t ever made it myself, these are instructions straight from the mother and our kitchen assistant, Zakia, who is being formally introduced in this recipe (and video at the end).
Note: ‘Gurr’ in Urdu is ‘jaggery’ in English.
WHAT YOU NEED
Kneaded flour (to make the paratha)
Dry flour, just a tiny bit (to flatten the paratha out without any stickiness)
Gurr (jaggery), about 4 tbsp
Ghee, 2 tbsp
WHAT YOU DO
Step 1: Get two uncooked rotis ready. Lay one of them out in front of you. At this point you should have the pre-kneaded flour on you to make these rotis and if you don’t then please google and see how to get there.
Step 2: Toss some gurr on it. I don’t know how much that is, but basically cover the whole thing. When I saw how much they put there, I was stunned because it seemed too much. But it wasn’t. It was just right. Note how fancy my mom is: she was using organic gurr, LOL. (Also, here’s an idea: I love brown sugar more than gurr so maybe I’m going to try and get this made with brown sugar once as well in life)
Step 3: Take the second roti and cover this with it. Flatten it out with a rolling pin (throw on some dry flour before flattening so the pin doesn’t stick to the roti and ruin your life). If you’re confused, this picture has two rotis on top of each other and the gurr is sandwiched and flattened out between them.
Step 4: Put about a tablespoon of ghee on the tawa. And throw the paratha on it.
Step 5: For added sex appeal, these guys put a tablespoon of ghee on top of the paratha. (And that’s the answer to my rock-hard abs, you guys).
Step 6: Let it cook.
Step 7: And let it cook. Until it looks all hot and crisp. Gurr will be oozing out and you might be considering a heart bypass at this point but just go with it. Once it looks cooked enough, you can stop and take it off the stove. But I like it verrrrry crisp, so I make my minions cook it for me until it’s majorly burnt at many points. Zakia said to lower the heat if you want it to be crisp so that it cooks slowly and is pretending to be burnt and not ACTUALLY BURNT, if you know what I mean.
Step 8: Take it off. Put it on a plate. Eat it. Love it. Share with friends. Be happy.
And here’s the video if you’d like to see the Snapchat clips in action.
Until next time.