Christmas is just around the corner and it’s the perfect time for everything sweet! But flapjacks, waffles and crepes have been done to death. It’s time to delve into something different and so much more easier yet absolutely delicious.
The best thing about Kawan Paratha is its versatility. It can be used not just when you’re craving some yummy desi paratha, but can also be used as a base to make various types of desserts or pastries, like puffs, crepes, pizzas or even pie. Kawan Paratha is also the healthy option for these treats, since it is made of wheat.
Make this festive season memorable by whipping up some extra special delights with Kawan Paratha!
Kawan Chocolate Croissants
Spread butter over 3 uncooked Kawan paratha. Stack up the 3 pieces and dust the top piece with some flour. Place the stacked paratha between a plastic sheet. Roll out into a rectangle shape. Fold the paratha from the top and bottom. Freeze for 5 minutes. Cut the folded paratha into 5 triangles and roll into croissant shape. Fill it with some nutella before rolling up. Lightly brush the surface with some beaten eggs. Bake in preheated oven at 230 deg for 12 mins till golden and crispy.
Sweet & Savory Paratha Puffs
Frozen parathas are a great option to create a base for pastry items. Just cut them into half, scoop a spoonful of your favourite filling – it could range from chocolate, jam, peanut butter, cheese, minced meat or paneer, or even leftover chicken curry. Fold the paratha in two and seal the edges firmly so that the fillings don’t fall off. Brush it with egg wash and bake in an oven at 180 C till the crust turns golden brown.
Kawan Apple Pie
Melt 1 stick of butter in a wide skillet over medium heat. Add 1 and half cup brown sugar and stir well, for about 5 minutes. Raise heat to medium-high, stir in 5 peeled, cored and cubed apples, 1 teaspoon salt, and ½ teaspoon cinnamon, and cook, stirring occasionally, until apples are tender. Transfer mixture to a bowl and let it cool completely. Add about 3 tbsp of the mixture to the centre of a slightly thawed Kawan Paratha. Wrap the paratha around firmly and seal it with a fork. Make small slashes with a knife. Sprinkle some sugar on top. Repeat with remaining roti and filling. Chill pies in the fridge for at least 30 minutes before frying. Fry pies until golden brown and crispy, 3–4 minutes per batch. Serve after it cools.