How to make Motichoor Paranthe -
Sweet paranthe stuffed with motichoor laddoo and dried fruits.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Motichoor laddoos (मोतीचूर लड्डू ), Dough
Cuisine : Indian
Course : Breads
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You can also find more Breads recipes like Vade Warqi Parantha - SK Khazana Stuffed Luchi Palak Aur Beetroot Dorangi Puri
Motichoor Paranthe 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 : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Motichoor Paranthe Recipe
Motichoor laddoos 5
Dough made with 2 cups whole wheat flour
Whole wheat flour (atta) A little dry for dusting
Walnuts chopped 2 tsps + t
Almonds chopped 2 tsps + t
Pistachios chopped 2 tsps + t
Green cardamom powder a pinch
Ghee to apply a
Chocolate sauce to drizzle
Method
Step 1
Put motichoor laddoo in a bowl, add walnuts, almonds, pistachios, green cardamom powder and mix mashing the laddoo as you mix.
Step 2
Divide the dough into small lemon sized balls, dust them with a little dry flour.
Step 3
Heat a non-stick tawa.
Step 4
Roll out the dough balls into pooris, spread a little ghee on all of them. Spread a portion of laddoo mixture on half the pooris, cover each with one of the remaining poori and press the edges to seal.
Step 5
Sprinkle a little dry flour over them and press with finger tips.
Step 6
Cook them on the hot tawa, one by one. When the underside is done, turn it over and drizzle a little ghee on both sides and cook till both sides are equally done.
Step 7
Take each parantha between your hands and crush lightly and place on a serving plate.
Step 8
Drizzle some chocolate sauce and sprinkle some chopped nuts. Serve hot.
Nutrition Info
Calories : 2204 Kcal
Carbohydrates : 302.8 gm
Protein : 53.2 gm
Fat : 86.7 gm
Other : Iron- 20.8mg
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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.
