Ingredients

The following ingredients have 2 Servings
  • 1 cup whole wheat flour (atta)
  • 6 teaspoons The Bee’s Knees Peanut Butter
  • ½ teaspoon cinnamon powder
  • 3-4 teaspoons sugar
  • ½ teaspoon oil (some more to drizzle on top of dough)
  • oil or butter (to make the paratha)
  • water (to knead the dough)
  • chocolate sauce (optional, to drizzle on top)
  • ¼ cup greek yogurt
  • 1 tablespoon cocoa powder
  • 4 teaspoons sugar
  • ¼ teaspoon vanilla

Instruction

  • In a bowl measure 1 cup of whole wheat flour (atta).
  • Start adding water slowly to the flour, also add 1/2 teaspoon of oil.
  • Add water little by little and knead to form a smooth dough. Drizzle few drops of oil on top, cover the dough and let it rest for 15-20 minutes.
  • After 20 minutes, give the dough a quick knead and divide it in 4 equal parts.
  • Take 1 ball, roll in round and then flatten it using your fingers.
  • Roll into a circle of 6-7 inch [using extra flour to roll whenever necessary]. It shouldn't be thick but shouldn't be thin either. Roll the remaining 3 balls too.
  • In a bowl mix together cinnamon powder and sugar. Set aside.
  • Take around 3 teaspoons of The Bee’s Knees Peanut Butter and place in the center of the rolled paratha.
  • Spread the peanut butter using a spatula or your fingers. Sprinkle some cinnamon sugar mixture on top [optional]
  • Take another rolled paratha and place in on top of the one with peanut butter. Press with fingers or a fork to seal the edges.
  • Heat a tawa/pan on medium heat. Once hot, place the paratha on it.
  • When you see some bubbles, flip the paratha and drizzle some butter/oil [around 1/4 teaspoon] on the cooked side.
  • Flip again and now drizzle some butter/oil on the other side. Cook till both sides are done and have some brown spots on them.
  • Cut into wedges, drizzle with some chocolate syrup and serve with a healthy chocolate yogurt dip!