For the Dough:
In a bowl, mix all-purpose flour, whole wheat flour, and salt. Then, add the butter ensuring it’s soft but not melted and use your fingers to combine the mixture until it becomes crumbly.
Slowly add water, just enough to bring the flour together, but do not knead the dough. It’s important to ensure that the paratha remains flaky. Let the dough sit for about 10 minutes.
For the Filling:
Peel and grate the apple; the grated apple should yield about 1½ cups. I like to use Granny Smith apples because they are firm and tart, but you can use other varieties, ensuring you add lemon juice to provide tartness.
Over low-medium heat, combine all the filling ingredients—apple, sugar, cinnamon, clove, and nutmeg in a pan.
Cook until the mixture becomes a soft, sticky dough, which should take about 7 minutes. Be sure to stir the filling continuously.
The filling should be at room temperature before making the paratha.
Making the Paratha:
Lightly knead the dough and divide it into four equal parts, rolling each into a ball between your palms.
Roll each dough ball into a 3-inch circle. Place about 2 tablespoons of filling in the center of the rolled dough.
Pull the edges of the dough to wrap it around the filling. Repeat to make all four filled balls. Let the filled balls rest for three to four minutes.
Meanwhile, heat a heavy flat pan over medium-high heat until moderately hot. To test, sprinkle water on the skillet—if the water sizzles right away, the skillet is ready.
Lightly press each filled ball in dry whole wheat flour on both sides. Using a rolling pin, gently roll the balls into five-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When it starts to change color and puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha.
Flip it again and lightly presses the puffed areas with a spatula. Flip once more and press with the spatula, ensuring the paratha is golden-brown on both sides. Repeat for the remaining parathas.
These apple parathas taste like you’re having apple pie. You can make these apple pie parathas in advance; they stay good for 3-4 days at room temperature, and you can refrigerate them for 3-4 weeks.
When serving, reheat them over a skillet, in an air fryer, or the oven. Serve them with ice cream; I enjoy hot paratha with vanilla ice cream, while my husband prefers to melt cheese over his.