Even though parathas have always been savoury, Indian cuisine has always encouraged experimentation. A delightful combination of the traditional paratha and a decadent filling, this Peanut Butter-Raspberry Compote Paratha is an example of modern fusion cuisine. The dough is soft and flexible thanks to Aashirvaad Shudh Chakki Atta, and it's also 0% maida, so you can enjoy this delight without guilt.
The combination of nutty, creamy peanut butter and tart-sweet raspberry compote makes for a taste profile that adults and children alike will love. You may enjoy it for breakfast, brunch, or dessert at any time of year.
Pour the Aashirvaad Shudh Chakki Atta, salt, and oil into a bowl and mix well. To get a soft, flexible dough, slowly add water while kneading. While you make the filling, cover the dough and set it aside to rest.
Description - Step 2
Step 2: Make the Raspberry Compote
Throw the raspberries, sugar or honey, and lemon juice into a small saucepan over low heat. While stirring occasionally, cook for about 5 to 6 minutes over medium heat, or until the berries mush and the sauce thickens. Give it a little time to cool down.
Description - Step 3
Step 3: Assemble the Paratha
Shape the dough into little balls. Press each ball into a little disc using your palm. Spoon some peanut butter into the middle, then top with some raspberry compote. If you'd like, you may also sprinkle chopped peanuts on top. Roll it up again by folding the edges in to create a seal.
Description - Step 4
Step 4: Roll and Cook
Make a thick paratha by carefully rolling out the filled dough ball without oozing filling. Heat a tawa or pan and cook it in a little butter or ghee until it's golden brown and crisp.
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Fusion
Easy
Flatbread 
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