Misri ka paratha

Best for breakfast when one has a cough.


  • 1 ? cup wheat flour;
  • ? cup crystal sugar (misri);
  • 8-10 peppercorns;
  • 1 tspn jeera;
  • 6-8 tspns oil;
  • salt to taste


  • Keeping aside ? cup of wheat flour, prepare firm but soft dough with remaining flour, water and salt. Smoothen it with 1 or 2 teaspoons of oil. Keep covered for at least ? an hour.
  • Crush crystal sugar into tiny pieces.
  • Coarsely grind or pound jeera and pepper corns and mix it with the crushed crystal sugar.
  • Divide the dough into two balls. Roll out each into thick, round shape ? the size of a regular roti. Dab a little oil all over it.
  • Place half the quantity of spiced crushed crystal sugar in the centre of one half of the roti. Fold the other half over the stuffing.
  • Seal the edges by folding and pressing the lower edge over the upper edge with the index finger ? close together. A semi-circle shaped roti is formed.

Cook on a hot tawa on medium flame, with little oil. Serve hot.

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