Khus khus ka Parantha (poppy seed parantha)

Khus khus or as you may call Poppy Seeds are small white pearl like seeds derived from the opium plant. They may vary in colour either white/cream or blackish! Khus khus or poppy seeds are a great source of nutrients being high in calcium, magnesium,potassium and iron. It is a great source of dietry fibre as well! Apart from being a power house of nutrients they have various medicinal benefits as well, amd are used in a lot of home remedies.

In our hometown, we generally dry roast and then grind Khus Khus and after adding different flavourings stuff inside Siddu, a traditional Himachali dish. These are steamed whole wheat flour buns. 

While cleaning my kitchen closets the other day, I realised that I had Khus Khus lying in huge quantities. So from the fear of it going bad( due to the hot temperatures) I thought of using it in some dish. That is when I searched the world wide web… And stumbled upon a recipe by Tarla Dalal. It was a relatively easy recipe, and so I went forth with it. I have altered it just a tiny bit and the resultant paranthas were divine. They were devoured by husband as well as my sister, both of these people are quite finicky when it comes to their likings in food. 

So here is this delicious recipe, fairly easy to make, and you can make the stuffing/filling and keep it in the fridge for upto a week. You can either use it to make stuffed poorie, or even stuffed rotis. They will taste just as good. Give it a try and when you do, come back and share how did they turn out! I would  love to hear from you guys! 

Khus Khus Ke Paranthe

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

For the filling/stuffing

  • 1/2 cup Khus khus 
  • 2/3 cup warm water
  • 3 tbsp cumin seeds
  • 2 dried kashmiri mirch( whole red chillies )
  • 5-6 cloves
  • 4 cardamoms
  • 1/2 inch cinnamon stick
  • 1/4 tsp asafoetida 
  • 3 tbsp minced ginger
  • Salt to taste
  • 1/2 tsp kalongi (nigella seeds)
  • 1/2 tsp dry mango powder
  • 2 tsp chopped corriander leaves
  • 1 tsp ghee


For the parantha

  • Whole wheat dough as required
  • Ghee/oil for frying
  • Whole wheat flour for dusting

How to make it

  1. Soak the khus khus in the warm water and set aside for 15-20 minutes. 
  2. Make a fine paste of the khus khus in a grinder and keep aside.
  3. Dry roast the cumin seeds, chilli, cardamom, cloves and cinnamon till they leave out an aroma. Allow to cool and grind to a fine powder.    
  4. In a non stick pan, heat the ghee add in the asafoetida and ginger, sauté for a minute.
  5. Add in the khus khus paste and sauté for another minute, stirring constantly.
  6. Remove from flame, add the kalongi, dry mango powder, salt, ground spice mix and the corriander leaves. This is how the filling will look.     
  7. Now use this filling for making the paranthas, use around 2 tbsp of the filling. 
  8. Dry roast the paranthas on both sides and then fry using a tsp of ghee on either side.
  9. Serve hot with picke of choice or a dollop of butter.



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5 Comments Add yours

  1. Javy Dreamer says:

    Reblogged this on Recipe Dreams.

  2. Thanks for visiting my blog and liking my post. Its led me to your wonderful blog!

    1. Your welcome Vandana… Loved your blog!! And thanks for visiting!

  3. redsil says:

    Thank you for visiting my page, I couldn’t help but have a look at yours as I love Indian food…My apologies for this but are you sure you mean “poppy seed”? they are very dark grey in colour….. and by your picture, I think it is Couscous grains, as widely used in North Africa….. We use it a lot in France too and this recipe would make a change!

    1. Hi There… Thanks for your visit! Well as mentioned in my writeup…poppy seeds generally come in two colours… And here in India they are generally white.. & I know they are poppy seeds cause I’ve seen them grow in fields myself! Couscous grains are quite different in texture! So you can go ahead and use the dark grey variety as well… Will yield similar results!

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