How to make Khoya Parantha -

Paranthas stuffed with sweet khoya and nuts mixture.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Khoya, Wheat Flour (गेहूँ का आटा)

Cuisine : Hyderabadi

Course : Breads


Khoya Parantha

Khoya Parantha Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Khoya Parantha Recipe

  • Khoya 1 1/2 cups

  • Wheat Flour 1 cup

  • Refined flour (maida) 1 cup

  • Salt to taste

  • Ghee 2 tablespoons

  • Powdered sugar 1/2 cup

  • Green cardamom powder 1/4 teaspoon

  • Almonds coarsely powdered 4

  • Cashewnuts coarsely powdered 4

Method

Step 1

Mix the wheat flour, refined flour and salt in a bowl. Add two tablespoons of ghee and knead into a soft dough. Cover the dough with a damp cloth and keep aside for an hour.

Step 2

Grate the khoya and cook on low heat till pink and fragrant. Remove from heat. When cool mix in the powdered sugar, cardamom power and the powdered almonds and cashewnuts. Divide the dough into equal portions.

Step 3

Stuff each portion with the khoya mixture and roll into a ball again. Roll into paranthas. Heat a tawa and shallow fry the paranthas with ghee till light brown on both sides. Serve hot

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.