Khoya Khurchan Paratha

By Junior Sous Chef Harshit Dhall

  • Mix the whole wheat flour, salt in a bowl. Add two tablespoons of ghee and knead into a softdough with water. Cover the dough with a damp cloth and keep aside for an hour
  • Grate the khoya,and keep it aside. Soak the saffron strands in 1 tsp. of warm water and add to the khoya mix also add the granulated sugar, cardamom power and the kewda water and mix well. Divide the whole wheat flour dough into equal portions
  • Stuff each portion with the khoya mixture and roll into a ball again. Roll into paranthas. Heat a griddle/hot plate and cook the paranthas on both sides and finish with ghee till light brown on both sides. Serve hot


  • Khoya - 200 grams
  • Saffron strands - ¼ gram
  • Kewda water - 5 ml
  • Granulated sugar - 50 Grams
  • Cardamom powder - 10 grams
  • Whole wheat flour - 400 grams
  • Ghee - 3 tbsp
  • Salt - A pinch(1 gram)
  • Water - As required for the dough