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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
17/02/2026
This preparation of parathas is sweet rather than savoury. By changing how you make the dough, roll it out, and what type of atta you use, you can create a thin and delicate crepe-like shell to hold chocolate, fruit, or dessert fillings in both your everyday paratha as well as transforming it into a sweet European-style crepe.
Transforming a paratha into a sweet crepe is a matter of refining the technique rather than reinventing the ingredient. For the best results, adjust the hydration levels to increase elasticity, roll it thinner than typical layered parathas, and cook it gently to maintain flexibility rather than creating a crusty bottom. The type of flour you use will greatly affect the structure and texture of the crepes. You can achieve a very smooth and aromatic dough with Aashirvaad Select 100% MP Sharbati Atta, use Aashirvaad High Fibre Atta with Multigrains for nutritional value and an earthy nutty flavour, and Aashirvaad Shudh Chakki Atta will give you soft classic-style whole wheat parathas that will fold easily around your fruit and chocolate or yoghurt for a practical and mindful transition of a classic Indian flatbread to the foundation for delicious dessert recipes.
As always, the paratha is the flatbread of comfort. Its crisp edges and fluffy serration, along with a generous smear of ghee, make a perfect accompaniment to sabzi, pickles or leftover curry. But what about when your paratha wants to be more on the elegant side and less on the heavy side? Thinner. More like lace. Enter crepe.
While a paratha is a layered bread that you create through folding, a crepe is about being neat and slim. No folds, no burnt sections, but just a thin, even sheet that holds sweetness perfectly. To get there, you will need to adjust your paratha dough slightly by making it a bit looser, kneading it more gently, and being extremely patient with rolling it out. The base remains wheat-based, but the taste completely changes.
In all honesty, this is the perfect solution for using up leftover breakfast paratha dough to create a beautifully elegant dessert without a lot of effort.
To create an excellent paratha, the main ingredient is the flour. If you're looking for finesse in your parathas, the texture of the flour will matter as well.
Aashirvaad Select 100% MP Sharbati Atta is perfectly suited to that purpose. Made with high-quality MP Sharbati wheat grown in Madhya Pradesh, this flour has a very fine consistency and will absorb more water than most other flours, which results in a much softer and more pliable dough for your parathas. Additionally, due to the nature of MP Sharbati wheat, it has a naturally golden colour and smell that will enhance the overall flavour of your final crepe-style parathas, without overpowering any of the sweetness of fillings you may use.
If you want something more wholesome (for example, you might consider adding berries with yoghurt or dark chocolate with toasted nuts), Aashirvaad High Fibre Atta with Multigrains combines many different grains to provide additional character for your dessert. Containing wheat, soya, chana, oat, maize and psyllium husks, this flour has a slight nuttiness to it and will keep your parathas structured but flexible. The added fibre from multigrains not only makes a delicious paratha, but can also assist with digestion.
Finally, there is Aashirvaad Shudh Chakki Atta. This is the flour most people think of when they think about making roti, as it has been ground using traditional chakki grinding methods; therefore, it is 0% maida and 100% whole wheat flour and produces moist, soft, fluffy parathas. This flour is reliable and consistent, making it an excellent choice for creating traditional wheat-based crepe-style parathas.
Regular parathas highlight layers, whereas sweet crepes focus on avoiding them. The way you achieve this is by rolling out the dough thinner than you normally would so that it becomes almost transparent, but still has enough structure so that it won’t fall apart or curl while being rolled.
The amount of water added to the dough is also very important because the more water added to the dough, the easier it becomes to stretch without ripping. The dough also has a smoother, more elastic consistency when using Aashirvaad Select 100% MP Sharbati Atta, which helps provide a delicate finish when rolled out.
The way the paratha is cooked has also changed. You want to use lower heat, less fat, and avoid pressing down on the paratha hard with the spatula to achieve pale golden speckles, which is different from how you would typically cook parathas (deep brown, crispy). The parathas should be easy to fold around fruit syrup or melted chocolate without cracking. They no longer act as a side dish but as a dessert canvas.
This is the best part of your meal, as a crepe-style paratha can be incredibly versatile. Dark chocolate and strawberry slices may be obvious, but they complement one another very nicely. You can also use caramelised bananas along with a dollop of nut butter to create a warm flavour. A dollop of hung curd with honey (or maple syrup) and some citrus zest will create an incredibly fresh-tasting filling. Even stewed apple and cinnamon can make your paratha taste as though you have eaten it in a Parisian café.
The nuttiness of Aashirvaad High Fibre Atta will complement roasted fruits, while the gentle texture provided by Aashirvaad Shudh Chakki Atta lends itself very well to silky spreads. For a highly polished result, Aashirvaad Select 100% MP Sharbati Atta's smoothness will result in an unmatched texture to help you share delicate flavours.
Transforming an old, familiar paratha into something new is a wonderfully fulfilling experience. While creating an ever-evolving paratha changes its tradition, it continues to be built upon.
The crepe-style paratha is still wheat-based, still comforting, and still made in everyday homes. However, due to several alterations along with using the right type of flour (atta), the dish can be changed from a savoury staple into a plated dessert, from being casual in feel to elegant, and from being locally made to resembling something from European cuisine.
Perhaps that is the beauty of using a paratha, it doesn’t have to make an identity choice; it can have chocolate one day and have aloo the next day.
