Chocolate Stuffed Paratha

Ingredients

The original Romanian Plăcintă cu ciocolată is a pastry filled with chocolate, while the adapted recipe transforms it into a stuffed paratha. The paratha dough is made with whole wheat flour instead of regular flour, and ghee is used as the cooking fat. Additionally, the cooking technique involves griddling the parathas instead of baking them. We alse have the original recipe for Plăcintă cu ciocolată, so you can check it out.

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 150g dark chocolate, chopped 150g dark chocolate, chopped
• Ghee or oil for cooking Ghee or oil for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 54g, 12g
• Protein: 8g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, ghee, and salt. Mix well until the ghee is evenly distributed.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 15 minutes.
3. 3.
   Divide the dough into equal-sized balls. Take one ball and roll it into a small disc.
4. 4.
   Place a portion of the chopped dark chocolate in the center of the disc. Fold the edges of the disc towards the center, covering the chocolate completely. Pinch the edges to seal the filling.
5. 5.
   Dust the stuffed dough ball with flour and roll it gently into a circular paratha, approximately 6-7 inches in diameter.
6. 6.
   Heat a griddle or a non-stick pan over medium heat. Place the rolled paratha on the hot griddle and cook until golden brown spots appear on one side.
7. 7.
   Flip the paratha and cook the other side until golden brown spots appear as well. Apply ghee or oil on both sides while cooking.
8. 8.
   Remove the cooked paratha from the griddle and repeat the process with the remaining dough balls and chocolate filling.
9. 9.
   Serve the Chocolate Stuffed Parathas warm with a drizzle of honey or a dollop of whipped cream, if desired.

Treat your ingredients with care...

• Whole wheat flour — Ensure that you use fresh whole wheat flour for the best results. If the flour is old, the parathas may turn out dense.
• Dark chocolate — Use good quality dark chocolate with at least 70% cocoa content for a rich and intense flavor.

Tips & Tricks

• Make sure to seal the chocolate filling properly to prevent it from leaking out while cooking.
• Adjust the sweetness of the parathas by using dark chocolate with different levels of sweetness.
• Serve the parathas immediately after cooking to enjoy the warm and gooey chocolate filling.

Serving advice

Serve the Chocolate Stuffed Parathas as a delightful breakfast or a decadent dessert. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the warm parathas on a serving platter and drizzle them with a dusting of powdered sugar. Garnish with a sprig of fresh mint for a touch of freshness.