Gujarati Durian Paratha

Ingredients

In this adaptation, the original Malaysian Roti Durian is transformed into a Gujarati-style paratha by incorporating the traditional Gujarati paratha-making technique and flavors. The original dish typically uses a flaky roti filled with durian, while the Gujarati version replaces the roti with a paratha made with whole wheat flour and ghee. This adaptation aims to cater to the taste preferences and culinary traditions of Gujarati cuisine. We alse have the original recipe for Roti durian, so you can check it out.

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) durian flesh, mashed 1 cup (200g) durian flesh, mashed
• 1/4 cup (50g) jaggery (or brown sugar) 1/4 cup (50g) jaggery (or brown sugar)
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• Ghee or oil for cooking Ghee or oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 50g, 15g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, ghee, and salt. Gradually add water and knead until a smooth dough is formed. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the mashed durian flesh, jaggery, and cardamom powder until well combined. Set aside.
3. 3.
   Divide the dough into small balls. Take one ball and roll it into a small disc. Place a spoonful of the durian filling in the center of the disc.
4. 4.
   Bring the edges of the disc together to seal the filling and form a ball. Flatten the ball and roll it out into a circular shape, approximately 6 inches in diameter.
5. 5.
   Heat a griddle or non-stick pan over medium heat. Cook the paratha on both sides, brushing with ghee or oil, until golden brown and crispy.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Serve the Gujarati Durian Paratha hot with chutney or yogurt.

Treat your ingredients with care...

• Durian — Choose ripe durian with a strong aroma for the best flavor. Remove the seeds and mash the flesh thoroughly for a smooth filling.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of brown sugar.

Tips & Tricks

• Ensure the dough is well-rested to achieve a soft and pliable texture for the paratha.
• Adjust the sweetness of the durian filling according to your preference by adding more or less jaggery.
• Serve the paratha immediately after cooking to enjoy its crispy texture.

Serving advice

Serve the Gujarati Durian Paratha as a main course or as a delightful snack. Accompany it with a side of tangy tamarind chutney or cooling yogurt for a balanced and refreshing experience.

Presentation advice

Present the Gujarati Durian Paratha on a platter, showcasing its golden-brown and flaky exterior. Garnish with fresh mint leaves or sprinkle some powdered sugar for an added touch of elegance.