Date-Stuffed Parathas With Yogurt Dip
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 flatbreads
- ½cup/65 grams whole-wheat flour, more for dusting
- ½cup/60 grams all-purpose flour
- ¾teaspoon fine sea salt
- ½cup plus 2 tablespoons/142 grams unsalted butter, melted, plus more as needed for the bowl and brushing
- ½cup/80 grams sliced pitted dates (4 to 5 large pitted)
- Olive oil, as needed
- 1cup/236 milliliters Greek yogurt, preferably whole milk
- 2Persian cucumbers, coarsely grated (½ cup)
- 1small garlic clove, grated on a Microplane or minced
- 2tablespoons finely chopped mint, plus torn whole leaves for garnish
- Fine sea salt, to taste
- ¼cup/30 grams toasted walnuts, chopped
- ¼teaspoon ground black pepper
- Crushed dried rose petals, for garnish (optional)
For the Parathas
For the Dip
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
498 calories; 42 grams fat; 23 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 5 grams protein; 365 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the parathas: In a large bowl, whisk together flours and salt. Pour 4 tablespoons melted butter over the flour mixture. Use your fingers to rub the butter into the flour until the mixture becomes moist and crumbly. Knead in ½ cup water, a little at a time, as needed, until a soft dough forms.
- Step 2
Transfer dough to a lightly floured surface and knead dough until it is smooth and slightly elastic, about 5 minutes. Roll dough into a ball and transfer it to a buttered bowl. Cover bowl with plastic wrap and let it rest at room temperature for 20 minutes.
- Step 3
Divide dough into 6 equal-size balls. Transfer one ball to a lightly floured surface (keep other dough balls covered with a clean dish towel). Roll the dough into a 6-inch circle. Using a pastry brush, coat the surface of the dough with melted butter, and sprinkle half with 1 generous tablespoon sliced dates. Fold the dough in half, forming a semicircle over the dates. Brush the surface of the semicircle with butter; fold it in half again to form a triangle. Gently roll out dough to a thickness slightly less than ¼ inch. (You can prepare the parathas up to this point the day before; store in an airtight container with a sheet of plastic wrap or parchment between each paratha, in the refrigerator.)
- Step 4
Make the dip: In a medium bowl, whisk together yogurt, cucumbers, garlic, mint and salt to taste. Garnish with walnuts, black pepper, torn mint leaves and rose petals if using. Cover and refrigerate until ready to use.
- Step 5
Light a high-heat fire in a gas or charcoal grill. Brush parathas with oil and place on the grate. Cover and cook, turning once halfway through, until parathas are dark golden brown and crisp, 1½ to 2 minutes per side. Serve hot, with yogurt dip alongside.
Tip
- You can fry the parathas instead of grilling. To do so, heat a large skillet over medium-low heat. Brush the surface of the paratha with a little butter and sprinkle with salt. Place the bread, butter-side down, into the skillet. Cook until the bread begins to bubble, 2 to 3 minutes. Brush the exposed surface of the bread with butter and sprinkle with salt. Flip bread and cook until underside is golden, 2 to 3 minutes. Transfer bread to a plate. Repeat with remaining dough.
Private Notes
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Cooking Notes
dimmerswitch
Note the recipe provides standard measures for items where gram weights are also provided. So if you prefer using standard measures you can use them. The reason for gram weights is that in baking, and these paratha's an item in this category, it is best to weigh the ingredients. Particularly flours which can be different weights for a cup measure depending on humidity, etc. All kitchen scales are calibrated in ounces or grams. I use gram weights all the time when I bake.
David
It's looks to me like she provided both kinds of measurements in the recipe. Cups and tablespoons, and metrics. Is there another kind of measurement you're talking about when you say "covert these measurements to something they can use in their kitchen"?
Ronita
Kalonji and nigella seeds are the same stuff I think! Carom seeds, cumin, black or white sesame seeds should work as well.
Amy K
I thought these were delicious- my kids were very suspicious but more for me. I only put about half the water in - maybe I’d experiment with different amounts of water in the future- I thought the dough was the right texture (with half the water) but maybe it could have been wetter.
Kiki
These were yummy and easy! I didn’t have whole wheat flour so did it all with AP- I imagine the nuttiness of WWF would be a good addition, but still yummy with only AP. I did use less water because AP has a lower hydration point than WWF- so I added until it met the descriptor of “a soft dough”. I will add that it does call for way more butter than you might use, especially if pan frying! If you are pan frying use ghee so you get a higher smoke point.
Linda
I made these for dinner and I dream about them for breakfast. Wonderfully salty and sweet and tangy with the yogurt dip. I did pan fry which produced great results. I also used ghee which may have helped get a good brown on each side. Served as an appetizer with cocktails.
leah
Wanted to make these so badly and was not that impressed. Maybe because I had to fry in cast iron instead of grill. Easy, though. I made dough day before.
violet
I made these and they were a big hit. I'm puzzled by the recipe calling for so much water in the dough (I used about half as much) and so much butter. Although I brushed all pieces liberally, there was a decent amount of butter left over. Next time I'll make a double recipe.
Journey
Can someone help me out with something? The ingredients list asks for "1/2 cup plus 2 tablespoons [= 10 tablespoons]...plus more as needed for the bowl and brushing" of butter. Step 1 of the instructions calls for "4 tablespoons" of butter. Steps 2 and 3 call for the "more as needed" butter. Doesn't that leave 6 tablespoons unaccounted for? Any ideas before I give these a try?
sergekuznetsov
Enjoy almost all her presentations!
Laura Plumb
I've always had Paratha's with spinach, or fenugreek (methi). What an gorgeous twist to add dates! Thank you for another inspiring recipe and your charming presentation.
The Metric System???!!!
who can follow a recipe in milliliters and grams?! This is not France. Please, Ms. Clark, paratas sound great, but who is going to convert these measurements to something they can use in their kitchen?
dimmerswitch
Note the recipe provides standard measures for items where gram weights are also provided. So if you prefer using standard measures you can use them. The reason for gram weights is that in baking, and these paratha's an item in this category, it is best to weigh the ingredients. Particularly flours which can be different weights for a cup measure depending on humidity, etc. All kitchen scales are calibrated in ounces or grams. I use gram weights all the time when I bake.
David
It's looks to me like she provided both kinds of measurements in the recipe. Cups and tablespoons, and metrics. Is there another kind of measurement you're talking about when you say "covert these measurements to something they can use in their kitchen"?
Su
Many, many bakers use and prefer gram measurements for accuracy. Very kitchen-usable with a simple kitchen scale. Try it!
Alex
We made the parathas with muhammara and some grilled peppers and asparagus and chicken breasts - totally fantastic!
carvingthyme
Great video. I'll try some later today as I'll be making a fire. If I might add, it looks like Melissa's grill could use some more grilling time! It looks mighty clean. Just saying
Stu
Why does the yogurt dip seem like a very slight variation of tzatziki? The paratha dough is similar (including whole wheat flour) to my pita dough except that I use yeast and a lot less butter (and no dates) in my pitas. I make them on the grill - always! That's mandatory. This recipe blurs the distinction between Greek and Indian. I love recipes like this; there's infinite leeway for improvisation. How about some kalonji/charnushka/nigella seeds in the dough?
Ronita
Kalonji and nigella seeds are the same stuff I think! Carom seeds, cumin, black or white sesame seeds should work as well.
Nina
India has its own spiced yogurt sauce with cucumbers, called raita. Maybe it's a distant cousin of tzatziki.
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