Chocolate-Filled Paratha

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My friend Stephanie over at is always on a food adventure of some sort and inspired me to try paratha, a layered Indian flatbread.

You can find the original recipe I used  here: and see my original flatbread post here:

Layered Indian Flatbread (Paratha)

This was super with just some butter brushed on straight out of the pan, or with garlic butter. But my husband didn’t care for it [translation: more for me!] — then I realized it’s essentially a soft version of a flaky layered pie crust., and he doesn’t like pie crust. Light bulb moment…..
So… I just needed to make another batch of chocolate pudding to scoop up with this paratha! Made unseasoned (plain buttered), these are yummy when I want a small “chocolate pie” fix!
I give you ….. [drum roll…..]           Paratha topped with a bit of chocolate pudding and rolled…
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Spread each cooked flatbread with chocolate pudding/pie filling (see recipe below, from the Everyday Cooking cookbook)….
Roll up and sprinkle with powdered sugar….
Check out those layers! Not quite as crisp as a pie crust, but just as flaky….
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Chocolate Pudding/Pie Filling
Recipe type: dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 dessert servings
A cornstarch-based (gluten-free, flour-free) pudding or pie filling. For flavor variations, see the recipe in Everyday Cooking.
  • 3 Tbsp cocoa
  • ⅛ tsp salt
  • 1¾ cups milk (for pie -- slightly more for pudding, about ¼ cup additional)
  • ½ cup sugar
  • 3 Tbsp cornstarch dissolved in ¼ cup milk
  • 1 Tbsp butter
  • 1 tsp vanilla extract
  1. Blend cocoa, plain milk, salt, and sugar in a saucepan over medium-high heat.
  2. Bring to a boil, stirring frequently to avoid scorching. (Milk boils "all of a sudden," then boils over quickly, so once it seems to simmer, you'll want to watch it and be ready for the next step!)
  3. Stir in cornstarch dissolved in milk (you may need to give the milk mixture a quick stir before adding, as it solidifies in the measuring cup pretty readily). Stir until pudding has thickened slightly and continue to simmer for one minute to cook the cornstarch.
  4. Remove from heat and stir in butter and vanilla. Stir to mix.
  5. Chill before serving to thicken further, or use in baked pie crust. Cover with plastic wrap to avoid a cocoa film forming on the top, if desired.

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