Bharwan Parwal Recipe - Stuffed parwal

This is an exclusive website recipe.

Main Ingredients : Parwar,

Cuisine : Hyderabadi

Course : Main Course_Veg

Bharwan Parwal

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.

Bharwan Parwal Recipe - How to make Bharwan Parwal

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Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Parwar 6

  • Oil 1/4 cup

  • Desiccated coconut 1 tablespoon

  • Milk powder 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Green chillies chopped2

  • Sugar 1 teaspoon

  • Salt to taste

Method

Step 1

Cut the tips of the parwals, then scoop out the marrow with the help of a teaspoon. Heat one tablespoon of oil in a pan.

Step 2

Add desiccated coconut, milk powder, red chilli powder, coriander powder, turmeric powder, saunf powder, green chillies, sugar and salt. Mix well and fry for five minutes.

Step 3

Fill this mixture into the parwal cavity. Heat remaining oil in a thick-bottomed pan. Add filled parwals, cover and cook on low heat for ten minutes. Keep turning from time to time.

Step 4

When soft, remove cover and keep stirring till all sides are evenly golden brown in colour. Drain on absorbent paper. Serve hot.

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