Who does not love some pipping hot parathas? Great for breakfast/lunch/dinner, these delicacies are everyone’s favourite and has even found fans outside India. While we all love our share of aloo, paneer and gobi parathas, do you know that another paratha that has been innovated in the Indian kicthens is the: Gulab Jamun paratha.
What is a gulab jamun paratha?
At first glance, the concept might raise eyebrows. Gulab jamun, the iconic syrupy Indian sweet, deep-fried and soaked in fragrant sugar syrup, hardly seems like a natural pairing with the flaky, savory dough of a paratha. Yet, this quirky combo took the internet by storm a few years ago, making foodies everywhere do a double take.
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The idea is simple but ingenious: wrap a gulab jamun inside layers of paratha dough, cook it on a hot griddle until golden and flaky, and serve it warm.Unusual? Absolutely. But isn’t that what fusion food is all about, breaking boundaries and blending traditions to create something fresh and exciting?
Sanjeev Kapoor also loves gulab jamun paratha
The phenomenon reached such heights that even the culinary icon Chef Sanjeev Kapoor shared his own version of the gulab jamun paratha on his blog, giving it the stamp of approval from one of India’s most respected chefs. His recipe encouraged home cooks to experiment with this sweet sensation and add their own twists.
Very similar to roti-shakkar
Interestingly, the concept of combining sweet and savory in Indian breads is not entirely new. Traditional treats like roti-shakkar (flatbread with jaggery) and gur-roti (flatbread with unrefined sugar) have long celebrated this harmonious contrast of flavours. Gulab jamun paratha fits perfectly in this lineage, bringing a modern, Instagram-friendly twist to these age-old delights.
Beware the calorie count
Of course, this dish isn’t for everyone, its richness and calorie count make it a special treat rather than an everyday breakfast. But for those who enjoy culinary adventures and have a sweet tooth, it’s an irresistible indulgence. So, will you try it?
