It's a stuffed parantha or flatbread that is filled with ...Suji Ka halwa. Semolina halwa.Yup, festival season on and the halwa a begin. Suji halwa is pretty standard you see, once every month on a Poornima, or an Ekadashi or just a simple Pooja or just because you want that warm, heavenly taste of home and happiness and memories.Standard operating procedure in my home...Sooji Ka halwa is made twice a year for Kanjak or Navratri Pooja. Then, every time I shift houses, this is the first thing I make in a new kitchen. Prashad or just a good thing to start cooking with.Or we make halwa when we get cravings for it.
And then we heat it or eat it cold.I had always known about these paranthas made with Suji halwa...but never got around to making them. When I saw Sonal Sardesai Gautam's post on a Facebook group and her story of how her mom had made them ...I just had to make them.
We were prepaid or sweet child's exams and this was a much needed sweet treat.And a practice session for Navratri Kanjak. I was really craving this and it was raining and all that...
So ,easy and if you can roll your rotis well, fabulous.All you need is a bowl of halwa, some roti dough and ghee or oil to fry it and you are good to go.We ate them sweet at first,then we had them with keema wale Rajma...They were bl***y awesome that way.There's something about sweet and salt and spicy that gets the juices flowing.So thank you Sonal Sardesai Gautam for these Sanjoria.
For the
Sanjoria / Suji /Semolina Halwa Paranthas
You need
Suji halwa made from 1 cup semolina and cup sugar.(Find out how to here. )Roti dough made from 2 cups whole wheat flour-kneaded for at least 5 minutes more than you would normally 1/2 cup besan /gram flour Dry flour to roll the paranthasOil / ghee to fry the paranthas
If you have a stand mixer or a food processor,follow my instructions from here to make the perfect atta.
If not, just make normal atta or dough and knead a for extra time till the doh is elastic. Not sticky and not hard. You don't want the dough to tear and the Suji halwa filling to be refried.Start with the halwa. Make it and allow it to cool in a large plate.Take the besan and roast over. Low flame, stirring constantly till the raw smell goes and it Oops toasty brown .That takes patience and a little while.Once done, bring out and allow to cool.Mix the besan and halwa together so that there are no lumps and the mix is semi dry but consistent.Take a2 golf ball size bits of dough and roll them together to get one big ball.Flatten it out on your palms and make it into a cup shape.Stuff the Suji halwa filling and pinch the tops to seal The paranthas ball.Place your griddle or tawa on the gas to heat.It should be hot,then reduce the flame.Now dip into dry flour and lightly roll out with your rolling pin with deft even strokes. Roll till the mix spreads evenly within the layers of dough. Lift it up and lightly dust the parantha of excess dry atta.Place on the tawa.Once the parantha changes colour, use a flat spatula to flip it over.Drop a few drops of oil or a little amount of ghee over the surface and flip over.While it fries it will puff up.Repeat the oil and flip over to get evenly fried paranthas on both sides.
I made five paranthas from this dough. My paranthas are generally dhaba sized. As big as I can roll them out.And because I have been making rotis since my 15th birthday, my rotis are generally good.After all experience is a good teacher.
Once upon a time my rotis were small 4 inch discs, but when I got married and realised that smaller rotis meant more numbers, I doubled the size of the rotis.Now that took a lot of practice and now my rotis are at least 8 inch discs. Thin and well behaved.
Anyways that's another story...To be told another time.Till then...
So what are you baking today???
