Cinnamon Sugar Paratha Straws are a fusion recipe that combines the Indian parathas (made from Aashirvaad 100% MP Sharbati Atta) with Western pastry-making. This particular atta suits the recipe because it offers a pleasant natural aroma and premium quality texture, and is renowned for its moisture-retaining properties. This buttery-sweet paratha recipe, with finger-like creations, uses a laminated dough method similar to making puff pastry, with an incredible amount of butter, almost as much butter as flour. The dough itself is neutral and unsweetened, with all the sweetness coming from rolling the straws in cinnamon sugar before baking. This means you can easily adapt the recipe for savoury variations using cheese, herbs, or spices.
Weigh the Aashirvaad 100% MP Sharbati Atta and add it to a large bowl. Coarsely grate cold butter directly over the flour. Using your fingertips, work the butter into the flour just until small pieces of butter are still visible throughout; don't work it to fine breadcrumbs. Add cold water and mix with a table knife to form a wet and rough dough.
Description - Step 2
Fold and chill the dough
Tip the dough onto a well-floured surface. Pat and roll into a 15 x 30 x 1 cm oblong log. With the short side facing you, fold the top third down and the bottom third up so the dough is in 3 layers. Wrap in plastic or a reusable bag and freeze for 20 minutes.
Description - Step 3
Prepare cinnamon sugar
While the dough chills, mix the granulated sugar with the ground cinnamon on a small plate. Set aside for coating the straws.
Description - Step 4
Roll and cut the first batch
Cut chilled dough in half across the middle. Keep one half chilled while working with the other. Orient the dough so the cut ends are top and bottom. Roll into a 10 x 30 cm oblong. Spray or brush both sides with cold water until definitely wet. Cut into 18-20 thin straws.
Description - Step 5
Coat with cinnamon sugar
Roll each straw thoroughly in the cinnamon sugar mixture, ensuring all sides are well coated. Arrange on a baking sheet lined with parchment paper, spacing them slightly apart.
Description - Step 6
Bake the straws
Preheat oven to 180°C fan. Bake in the middle of the oven for 15 minutes. Drop the temperature to 160°C, fan and bake for 10 more minutes until straws are golden and crisped. Test by gently prodding - if they feel soft, continue baking at a lower temperature until completely dried and crisp.
Description - Step 7
Cool and store
Let the straws cool completely on the baking sheet – they will crisp up further as they cool. Once completely cool, store in an airtight container for up to 2 weeks.
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