This sweet stuffed paratha is a specialty of Punjab and Sind provinces in Pakistan, where it is called, ‘Meetha Paratha’ sweet bread and ‘Gur Jo Lolo’ which means ‘Jaggery filled Flatbread’.

I’ve already shared with you two different types of South Asian flatbreads ; the unleavened Roti and the leavened Naan . ‘The third and very popular type is fried flat bread which has many different variations from layered to stuffed to savoury and sweet.

Stuffed flatbreads are taken as lunch to schools, or on picnics and long journeys, since they are handy, filling and retain their flavour for longer time.

Jaggery is a solid form of completely unrefined sugar made from reducing sugar cane juice without using any chemicals. It is highly recommended as a healthier alternative to white sugar as it contains many minerals not found in ordinary sugar.

It tastes less sweet, somewhere between molasses and brown sugar…so if you can’t find jaggery where you live, the closest substitute would be organic dark brown sugar.

If you didn’t enjoy Meetha paratha as a child, don’t miss out on it now! A crispy bread, oozing with caramel, makes a delightful breakfast served with a chilled glass of lassi ( yogurt drink) or masala chai.

You can also crush and chop your favorite nuts and dried fruits to add to the filling.


1+1/2 cup wheat flour
3/4 cup cold water
1 cup jaggery, crushed
1 cup dark brown sugar
1/4 cup desiccated coconut
1 teaspoon fennel seeds(Saunf)
1 teaspoon cardamom seeds(alaychi)
1/2 cup ghee/melted butter/ olive oil

This Is What You Do:

If kneading by hand, add water, a little at a time, to flour to make a slightly firm dough.
Mix flour and water in a food processor till dough forms a smooth ball.

Crush jaggery, fennel and cardamom seeds. Mix them in a bowl with desiccated coconut.

Method 1
Divide the dough into 4 equal sized balls.

Roll out into 5-6 inch rounds, spread 1 tablespoon oil or butter on a roti, sprinkle crushed jaggery or brown sugar, crushed fennel and cardamom seeds and coconut over it. Make a slit in the paratha from the edge to centre.

Start rolling the paratha inwards from the slit till it looks like a cone. Gather the upper edges of cone to seal in the sugar.

Press down again to make a dough ball. Roll out again, this time slightly thicker, so that the jaggery/sugar doesn’t spill out.

Heat 2 tablespoons olive oil/ghee/butter in a frying pan on medium heat. Cook one paratha at a time till golden on both sides.

Serve hot with a glass of chilled lassi( yogurt drink) or some masala chai. This method will make 4 parathas.

Method 2
Another easier method for beginners is to roll out two rotis, use one as base, spread with oil/butter, sugar, fennel, cardamom and coconut.

Use the other as top to seal in sugar. Wet the edges of the base roti before placing the cover layer over it.

Press the edges together to seal in the sugar. Cook as directed before.This method will make 2 heavier parathas.

Serves 2