Appetizer, Appetizer, Beverage, Recipes

October 4, 2019

Date Stuffed Paratha with Tzatziki & Fruity Tea Cocktail / Mocktail

‘Drinking with a Dietitian’ was put on a bit of a hiatus, but I’m back with let’s call it season 2! I was getting married, traveling and visiting friends and family and now I’m pregnant!!

I just wasn’t feeling great during my first trimester so I wanted to wait to start these back up again. No more alcohol for me for awhile. Each week I will now be featuring a mocktail along with a cocktail version to satisfy everyone.

I am really excited about the recipes for this week. The refreshing light appetizer pairs perfectly with the rich flavors of the black tea cocktail.

Indian cuisine always seemed daunting to make for some reason. I had only gone out to Indian restaurants or ordered take-out to enjoy the cuisine. Making homemade naan or paratha seemed like something best left to the experts… until last week. I attended an Indian bread making class and I learned how quick and easy it was to make this bread!

I’m not sure I will ever order Indian take-out again!

I promise, making this bread is not hard, don’t be intimidated and just try it, I think you’ll find it is actually really easy! The bread is very inexpensive to make, and doesn’t require any yeast, which can be the tricky part when making bread. For paratha dough all you really need is some flour and water. This recipe adds some butter, but you can easily leave it out for a vegan, 2-ingredient version.

You can watch the video of me making these recipes to see just how simple it is.

The fruity tea mocktail can easily be made in a pitcher before guests come over and you can simply add the alcohol as you made the cocktails. Every cocktail can be as strong or as mild as your guests prefer.

Date Stuffed Paratha

adapted from New York Times


1 cup whole wheat flour (130g) – plus more for dusting

3/4 teaspoon fine sea salt

1/4 cup melted butter, plus more as needed for the pan

1/2 cup water

1/2 cup pitted dates (about 4-5 large dates) chopped or sliced

For the Dip:

1 cup plain greek yogurt

2 Persian cucumbers, grated

1 garlic clove, minced

1 tablespoon mint, chopped

Salt to taste


  1. Prepare the parathas: In a large bowl, whisk together flour and salt. Pour 2 tablespoons melted butter over the flour mixture. Use your fingers to rub the butter into the flour until the mixture becomes moist and crumbly. Slowly add the water, kneading in between additions, stopping when the dough is soft but not sticky.
  2. Transfer the dough to a clean work surface and sprinkle with flour. Knead the dough with your palm for about 5 minutes, until soft. Cover with a kitchen towel and let sit for 15-20 minutes while you prepare the dip.
  3. To make the dip: Mix together all ingredients and salt to taste. Sprinkle with paprika (optional)
  4. Divide dough into 6 equal-size balls, they will be about the size of a ping pong ball. Transfer one ball to a lightly floured surface, while you keep the other dough under the kitchen towel to prevent drying out. Roll the dough into a 6-inch circle, it does not have to be perfect. Brush the surface of the dough with melted butter, you can use a pastry brush or the back of a spoon.  Sprinkle half the circle with 1 tablespoon chopped dates. Fold the dough in half, forming a semicircle over the dates, and lightly press down. Brush the surface of the semicircle with butter again; fold it in half again to form a triangle. Gently roll out dough to a thickness slightly less than 1/4 inch. (You can prepare the parathas up to this point the day before; store in an airtight container with a sheet of plastic wrap or parchment between each paratha, in the refrigerator.)
  5. Heat a cast iron skillet over high to medium-high heat. When the pan is hot add the paratha and brush again with butter. When the dough starts forming some bubbles, flip with tongs, about 1-2 mintues. There should be some charred spots on the cooked side, add a little more butter if it looks dry. Remove from the pan and start on the next one.
  6. Serve hot with tzatziki and enjoy!

Fruity Tea Mocktail

recipe adapted from Bon Appetit

6 bags of black tea

2 cups of hot water

1 1/2 cups mango or pineapple juice

Grapefruit sparkling water

Garnish with fresh lemon slice

  1. Steep tea bags in hot water for 5 minutes. Remove tea bags and let cool. Add tea and fruit juice to a pitcher.
  2. Pour tea mixture into a cocktail glass and top with sparkling water and garnish with a squeeze of fresh lemon juice.

Fruity Tea Cocktail

6 bags of black tea

2 cups of hot water

1 1/2 cups mango or pineapple juice

1 oz bourbon

1/2 oz Triple Sec

  1. Start with the same tea and juice mixture as the mocktail.
  2. Pour bourbon and triple sec into a cocktail glass with ice. Top with tea mixture and stir.


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