Chocolate Cashew Coconut Caramel Stuffed Paratha
These stuffed whole wheat parathas have the delicious nutty, chocolatey filling with the right amount of caramel sweetness.
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Servings: 11 parathas
Ingredients
For the dough
- 2 cups Whole wheat flour
- 1/2 cup Cashew flour
- 1/2 cup Caramel sauce
- 1/2 cup Water
- 1/8 tsp salt
- 3-4 tbsp Ghee for brushing
For the filling
- 1 cup Unsweetened coconut flakes
- 1/2 cup Cashews
- 1/4 Cup Semi-sweet chocolate
- 1/4 cup White chocolate
- 5 to 6 caramel chews chopped
- 1 cardamom
For Serving
- Caramel sauce or chocolate sauce
Instructions
- Add the whole wheat flour, cashew flour, caramel sauce, salt to a stand mixer. Sprinkle half cup water and knead to a smooth dough. This can be done manually too.
- Let the dough rest for 15 minutes. Divide into 11 equal portions.
- In the meantime, add the chopped caramel chews, white chocolate, semi-sweet chocolate, cashews, and cardamom to the food processor and pulse a few times to get a coarse texture. Then add the unsweetened coconut flakes and pulse a few times.
- Gently flatten a portion of the dough into a 5-inch circular disc. Scoop about quarter cup of the filling and place it in the center and gather the edges of the dough and seal it completely to form a ball. Flatten it into a circular disc of 8-9 inches diameter dusting with flour if necessary. Repeat with the remaining dough portions.
- Heat a cast iron pan over medium flame. Place the paratha on the pan and cook for a minute. Brush the top surface with a little ghee, flip and cook for a minute. Brush the top surface again with ghee, flip and cook this side further for 30 seconds. Remove from the pan and set aside. Cook the remaining parathas.
- Serve warm or at room temperature with an extra drizzle of caramel or chocolate sauce.