Khus-khus Ke Parathe

Khus-khus Ke Parathe

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You are sure to have used khus-khus, a reservoir of iron and zinc, in sweets, kheers and gravies too, but have you ever tried using this wonderful ingredient as a rich filling for parathas? Khus-khus ke Parathe features an aromatic and spicy stuffing of poppy seeds, whole spices and ginger packed inside a nutritious dough of whole wheat flour enhanced with wheat germ. Although almost all the spices in your masala dabba are found in this preparation, the accents of kalonji dominate both the dough and the stuffing in a way that excites the taste buds.

Khus-khus Ke Parathe recipe - How to make Khus-khus Ke Parathe

Preparation Time:    Cooking Time:    Total Time:     Makes 12 parathas
Show me for parathas

For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside.

For the stuffing

    For the stuffing
  1. Soak the khus-khus in 6 tbsp of water for 15 minutes.
  2. Combine the cumin seeds, red chillies, cardamoms, cloves and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute.
  3. Allow it to cool and blend in a mixer to a fine powder. Keep aside.
  4. Blend the soaked poppy seeds in a mixer till it forms a thick paste. Keep aside.
  5. Heat the ghee in broad non-stick pan, add the asafoetida, nigella seeds and ginger and sauté on a medium flame for 30 seconds.
  6. Add the poppy seeds paste and cook on a medium flame for 1 minute, while stirring continuously.
  7. Remove from the flame, add the powdered masala and salt, mix well.
  8. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 12 equal portions and keep aside.
  2. Roll out 1 portion of the dough into a circle of 75 mm. (3?) diameter circle using little flour for rolling.
  3. Place 1 portion of the stuffing in the centre of each circle. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 100 mm. (4") diameter circle, using a little whole wheat flour for rolling.
  5. Repeat the steps 2 to 4 to make 11 more parathas.
  6. Heat a non-stick tava (griddle) and cook each paratha using a ¼ tsp of ghee until golden brown spots appear on both the sides.
  7. Serve immediately.
Nutrient values (Abbrv) per paratha
Energy84 cal
Protein2.6 g
Carbohydrates12.9 g
Fiber2 g
Fat2.8 g
Cholesterol0 mg
Sodium3.2 mg