10 Dec


   date paratha

A healthy breakfast,lunch box or a snack recipe. Whole wheat parathas stuffed with dates mixture with a subtle aromatic hint of cardamom and fennel. Without being overly sweet and the exotic taste, we enjoyed it for breakfast with a glass of milk.

Iam obsessed with date fruit, be it ripe,half ripe or unripe ones. They satisfy the sweet tooth with a less guilt consience and are healthy too.  What better way to eat it than in the land of dates. Dates needs no introduction and I have used this dry fruit generously in the preparation of date cake ,crepes, kheer, rolls , truffles , shake and even a salad .


 Dates are believed to have originated around the Persian Gulf, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 6000 BC.

A 100 gram portion of fresh dates is a premium source of vitamin C and supplies 230 kcal (960 kJ) of energy. They are fat free, cholesterol free, and are a good source of fiber.Dates have a high tannin content and are used medicinally as a detersive (having cleansing power) and astringent in intestinal troubles. Dates may be administered for sore throat, colds, bronchial catarrh, and taken to relieve fever and number of other complaints. They may counteract alcohol intoxication. The seed powder is also used in some traditional medicines while their roots are used against toothache.


serves :4

cooking time : 20 minutes


  • whole wheat flour – 2 cups
  • more flour for dusting
  • pitted dates – 200grms
  • ghee – 3 tsp
  • green cardamom powder – 1/2 tsp
  • fennel seeds powder – 1/2 tsp
  • 1 cup milk

khajur paratha


Take the whole wheat flour in a mixing bowl. Rub 1 tsp ghee init. Warm the milk and add this to the flour. Start kneading. If its too dry add a little water and knead into smooth pilable dough. Spray a bit of oil on top of the dough, cover and keep aside.
Dry roast fennel seeds and grind to a powder. Heat 1 tsp ghee in a non stick pan, add dates and mix well. Sprinkle with a bit of water .Add green cardamom powder, and fennel seeds powder and cook till almost dry.
Heat a non stick tawa. Divide dough into equal portions, roll them into balls and further roll into small rotis.Apply ¼ tbsp ghee and place a little date mixture in the centre of each roti and fold it from all 4 sides.Dust with a little dry flour and roll into a parantha.
Place each parantha on the hot tawa, flip and apply a little ghee. Flip again and apply a little ghee on the other side too. Cook, flipping, till golden on both the sides.Transfer onto a serving plate.  serve hot. Dribble some honey on top (optional) it is sweet enough without it. Or even with some fresh breakfast cheese.



Best to use are the black ripe dates,since they are softer and easier to work on. For mixing the dough use warm milk, and rest the dough for at least 30 minutes wrapped before making the parathas. These method makes soft,melt in the mouth flatbreads.

date+ paratha

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