How to make Apple Khoya ka Parantha -
Sweet parantha stuffed with apple, jaggery and coconut.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Red apples, Khoya/mawa (खोवा / मावा)
Cuisine : Indian
Course : Breads
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
You can also find more Breads recipes like Amritsari Aloo Kulcha, Thepla, Soy Flour Missi Roti, Cheese And Coriander Parantha.
Apple Khoya ka Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Apple Khoya ka Parantha Recipe
Red apples Washington 2
Khoya/mawa 1/2 cup
Whole wheat flour (atta) dough as required
Jaggery (gur) chopped 1/2 cup
Scraped coconut fresh 1/2 cup
Walnuts chopped 1/4 cup
Cinnamon powder 1 teaspoon
Green cardamom powder 1 teaspoon
Whole wheat flour (atta) as required
Method
Step 1
Peel and grate Washington Apples in a bowl. Grate in jaggery, add coconut, walnuts, khoya, cinnamon powder and cardamom powder and mix well.
Step 2
Dust the worktop with some flour. Divide the dough into equal portions. Take each ball, make a cavity, put some apple-jaggery mixture, seal and shape them into balls.
Step 3
Dust the worktop with some flour, place each prepared ball and lightly press with fingers to flatten into thick paranthas dusting with some flour.
Step 4
Heat a non-stick tawa. Roast each prepared paranthas till golden from both sides, basting with ghee.
Step 5
Cut into wedges and serve hot.
Nutrition Info
Calories : 1482 Kcal
Carbohydrates : 189.3 gm
Protein : 33.6 gm
Fat : 65.6 gm
Other : Fiber- 15.1gm
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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.
