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Main Ingredients | Semolina (rawa/suji), Khoya/mawa |
Cuisine | Hyderabadi |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Tootak
- 1 cup Semolina (rawa/suji)
- 1/4 cup Khoya/mawa
- to taste Salt
- 1/2 cup Milk
- 2 tablespoons Ghee
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger finely chopped
- 1 cup Cottage cheese (paneer) grated
- 1 tablespoon Coriander powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Garam masala powder
- 1 tablespoon Raisins
- 2 tablespoons Broken cashewnuts
- 2 medium Potatoes boiled, peeled and mashed
- 3-5 Fresh coriander sprigs
- A few saffron strands
- 1 tablespoon Rose water
Method
- Preheat oven to 200° C.
- Mix together semolina, khoya, salt, milk and ghee in a bowl and knead to a semi soft dough. Cover and rest the dough for a while.
- Heat oil in a non-stick pan, add cumin seeds and once they begin to change colour, add ginger and sauté for half a minute. Add cottage cheese, coriander powder, red chilli powder and garam masala powder and mix well. Cook for 2-3 minutes. Transfer this into another bowl and mix well. Add raisins, cashewnuts, potatoes and salt and mix well.
- Finely chop coriander and add and mix well.
- Divide the dough into 16 equal portions. Shape each portion into a katori, place one portion of the paneer-potato mixture, gather the edges and roll into a ball. Seal neatly, flatten slightly and shape into an oval. These are tootaks. Arrange them on a baking tray.
- Melt saffron in 2 tbsps water in a small bowl in microwave for 15 seconds. Add rose water and mix well.
- Brush the tootaks with saffron-rose water and put the tray in the preheated oven and bake for 10-15 minutes.
- Arrange them on a serving plate and serve hot.
Nutrition Info
Calories | 2130 |
Carbohydrates | 229.1 |
Protein | 69.3 |
Fat | 104.2 |
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