Ingredients with Measurements:
- 2 cups of wheat flour
- 1 cup of grated paneer
- 1/2 cup of grated khoya
- 1/4 cup of sugar
- 1/4 cup of ghee
- 1/4 cup of milk
- 1/2 tsp of cardamom powder
- Salt to taste
- Water as needed
Special Equipment Needed:
- Rolling pin
- Tawa or griddle
Step-by-Step Instructions:
1. In a mixing bowl, add wheat flour, salt, and ghee. Mix well.
2. Gradually add water and knead the dough until it becomes soft and smooth.
3. Cover the dough and let it rest for 15-20 minutes.
4. In a separate bowl, mix grated paneer, grated khoya, sugar, cardamom powder, and milk. Mix well to form a smooth mixture.
5. Divide the dough into equal-sized balls.
6. Roll out each ball into a small circle.
7. Place a spoonful of the paneer-khoya mixture in the center of the circle.
8. Bring the edges of the circle together to seal the filling inside.
9. Roll out the stuffed ball into a paratha.
10. Heat a tawa or griddle over medium heat.
11. Place the paratha on the tawa and cook until both sides are golden brown.
12. Repeat the process with the remaining dough and filling.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 parathas
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- You can use all-purpose flour instead of wheat flour.
- Instead of paneer, you can use ricotta cheese.
- You can use condensed milk instead of khoya.
Variations:
- You can add chopped nuts to the filling.
- You can add saffron to the filling for a richer flavor.
Tips and Tricks:
- Make sure the dough is soft and smooth for easy rolling.
- Do not overstuff the paratha, or it will be difficult to seal.
- Cook the paratha on medium heat to ensure it cooks evenly.
Storage Instructions:
Store the parathas in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the parathas on a tawa or griddle until heated through.
Presentation Ideas:
Serve the parathas hot with a dollop of ghee on top.
Garnishes:
Garnish with chopped nuts and a sprinkle of cardamom powder.
Pairings:
Kunda paratha goes well with aloo sabzi or chana masala.
Suggested Side Dishes:
Serve with raita or pickle on the side.
Troubleshooting Advice:
- If the paratha is too dry, add a little ghee while cooking.
- If the paratha is too thick, roll it out thinner next time.
Food Safety Advice:
Make sure the filling is cooked through before stuffing the paratha.
Food History:
Kunda paratha is a popular dish from the state of Uttar Pradesh in India.
Flavor Profiles:
Kunda paratha has a sweet and nutty flavor.
Serving Suggestions:
Serve hot with a side of aloo sabzi or chana masala.
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Region: Indian