When it comes to flatbreads for lunch or breakfast, familiar options like potato, cabbage, or onion parotta often come to mind. However, if you want to make your meal truly special, luxurious, and aromatic, try the royal dry fruit parotta prepared in the famous Parotta lane of Chandni Chowk, Delhi.
This parotta, rich with the flavors of cashew, almond, pistachio, raisins, fried mawa (khoya), and cardamom with saffron, is distinguished by its exceptional taste, richness, and nutritional value. In Chandni Chowk, it is traditionally fried or baked until it has a crispy crust. It is very easy to make at home and takes only 15 minutes.
To prepare, you will need: 2 cups of wheat flour (mixed with a pinch of salt and 1 tablespoon of ghee), 1/2 cup of mawa/khoya (lightly roasted), 2 tablespoons of chopped cashews, 2 tablespoons of chopped almonds, 1 tablespoon of chopped pistachios, 1 tablespoon of raisins, 2 tablespoons of crushed sugar or jaggery (to taste), 1/2 teaspoon of cardamom powder, 6-8 strands of saffron (soaked in 1 tablespoon of warm milk), and desi ghee for frying.
First, mix the roasted mawa, chopped cashews, almonds, pistachios, raisins, crushed sugar, cardamom powder, and saffron milk in one bowl. Then, form a ball from the kneaded dough and shape it into a cup. Place the dry fruit and mawa filling in the center, join the edges, and seal them carefully. Gently roll it out, dusting with dry flour, making it slightly thicker. Place the parotta on a hot griddle, brush both sides with desi ghee, and fry over low or medium heat, gently pressing with a spatula, until golden and crispy.
Serve the finished Chandni Chowk style parotta hot, for example, with cold malai, rabri, or simply on its own during lunch.