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 -
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.
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.
