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Showing posts with label sweet paratha recipe. Show all posts
Showing posts with label sweet paratha recipe. Show all posts

Friday, May 2, 2014

Khoya Paratha

If there is one food hotspot of India that gets featured over and over on television, its the -'Paranthe wali gali' in Delhi. Ofcourse the 'Khao Gali' in Mumbai comes close. Or maybe its a tie between the two for the Numero Uno position. I guess it just depends on how many times an individual has caught it on television. But coming back to the 'Paranthe Wali gali', the last time I caught it on TV inspired me to try out atleast a dozen of the varities described. Some really sounded exotic like this 'Khoya parantha'.

Preparation Time - 12-15 mins

Ingredients -

  • 1 1/2 cups whole wheat atta
  • 2/3 cup unsweetened khoya
  • 1/4 cup chopped raisins and cashews
  • 2-3 tsp sugar
  • salt to taste
  • milk for kneading the dough (optional)
  • 3-4 tsp oil or ghee for frying the Paranthas

Preparation - Take the dough on a kneading plate/ wide vessel. Sprinkle salt and mix in.

Add milk little by little and make a smooth and soft dough. Apply little oil or cling film over the dough and keep aside.

Cooking - Heat a frying pan. Add 1/2 tsp oil/ghee. Add the raisins and cashews and fry for 10-15 seconds.

Next add the crumbled khoya and fry till it turns light brown in color. Sprinkle sugar and cook on low flame till sugar melts in. Switch off flame and keep aside.

Pinch small balls out of the dough and roll into small circles. Place a little of the khoya mixture over one circle and apply little water around its circumference. Put another circle over it and press lightly to close the ends.

Heat a flat tawa and place the parantha over it. Drizzle ghee/oil and cook on medium flame till little brown spots appear. Flip over to the other side and add some more ghee/oil. Cook till brown spots appear and then remove from tawa.

Repeat for the remaining paranthas.

Serve as it is or with some sweet / savoury side dish. ( This is usually accompanied by 'kele ki chutney' in Paranthe Wali Gali. Will post the recipe soon. )

Note - Any leftover khoya mixture can be stored in an airtight container in the fridge for upto a month (as per my experience). No need to warm it before using. It reverts to its original texture as it gets cooked with the paranthas.

Thursday, July 7, 2011

Cookies Stuffed Paratha (meetha parata)

Cooking Time Required: 15 mins
Cost of Preparation: 20-25 Rupees


For Paratha: Wheat flour ( 1 1/2 cups ), ghee ( 1 tsp ), ripe banana ( one half ), salt ( a pinch), water to knead the ingredients into a soft dough.

For Stuffing: Crumbled chocolate-chips cookies ( 3-4 nos), sugar ( 3 tsp).

Ghee to fry the parathas.

Preparation: Mix all the ingredients for the paratha togather along with a little warm water. Keep aside for 10 mins covered with a warm moist cloth.

Divide the dough into 4 equal parts. Roll out the balls into small roties ( more like a puri )and keep aside.

Spread the crumbled cookie and sugar over one roti and close by putting another roti over it.

Roll the sides or press a little to close the parathas.

Repeat for the second paratha.

Cooking: Heat 1 tsp of ghee on the pan. Add the parathas and cook on each sides for 2mins each.

Serve hot.

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