Hyderabadi Tootak Recipe (vegetarian)

15 Jul Hyderabadi Tootak Recipe (vegetarian)

Last Updated on July 15, 2025 by blessmyfoodbypayal

Hyderabadi Tootak Recipe with step wise pictorial and video method.

Tootak is a recipe from the Mughal era but in today’s time, it is seen as one of the lost recipes of india.

Hailing from Hyderabad, the stuffing of this recipe is basically a non vegetarian but we have transformed into vegetarian by substituting the particular ingredient.

There are few things to remember while making this recipe for perfect results:

1. Take fine semolina. If you don’t have the fine one, give a little grind to the other one.
2. Knead the dough with milk at room temperature.
3. The dough should be soft initially otherwise semolina will soak the milk and later turn dry and crumbly.
4. You can add boiled potatoes alongwith paneer. In that case, reduce the quantity of paneer.
5. Make sure paneer should get rid of all it’s water while cooking otherwise it may distort the Tootak while baking.
6. After 3 hours when it’s the time to use dough and you feel dough is not soft enough to handle easily, add more milk and mix and make it worth using. Simple.
7. Seal the tootak properly otherwise stuffing may ooze out while baking.

STEP WISE PICTORIAL RECIPE OF HYDERABADI TOOTAK RECIPE

MAKING OF DOUGH

Take a bowl and add semolina, salt, desi ghee and khoya.

Mix well. It will turn into a sandy textured mixture.

Then start adding milk but little at a time and keep mixing.

Knead a soft dough. Cover and let the dough rest for 3 hours.

MAKING OF WATER SYRUP

Mix saffron in a warm water. Add rose water and mix. Keep aside.

MAKING OF STUFFING

Heat oil in a pan and add cumin, cashews and almonds. Saute till cumin turns brown. Add raisins and let them puff up.

Add red chilli powder, salt, coriander powder and garam masala. Mix well.

Add paneer after crumbling and mix well.

Cook on low heat and let the paneer dry up completely. Keep aside and leave to cool down completely.

MAKING OF TOOTAK

Take a portion of dough and flatten it into round with your hands. Create a cavity in the center.

Fill in the stuffing.

Seal properly. Give it an oval shape.

Arrange on baking tray lined with greased butter paper or silicon mat and brush the saffron water over the top of each Tootak.

Bake in preheated oven @180°C for 25-30 minutes in the middle rack of oven with both the rods on. Remember, they will not turn brown like any other baked product.

Take them out and here the Tootak are ready.

HYDERABADI TOOTAK RECIPE – RECIPE CARD

Hyderabadi Tootak Recipe (vegetarian)

blessmyfoodbypayal

Hyderabadi Tootak recipe is a rare, forgotten delicacy from Hyderabad, traditionally prepared for Eid, showcasing rich Mughlai flavors and heritage.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting time 3 hours hrs

Course snacks

Cuisine Hydrabadi

Servings 6 Tootak

Ingredients

  

1 cup = 250 ml

FOR DOUGH

• 1 cup semolina/sooji (fine)
• 2 tbsp desi ghee
• 1/4 cup khoya/mava
• 1/2 tsp salt
• Milk as required

FOR SAFFRON WATER

• 1 tbsp luke warm water
• Pinch of saffron
• 1/2 tsp rose water or kewra water

FOR STUFFING

• 150 gram paneer (crumbled)
• 1 tbsp Oil
• 1/2 tsp cumin seeds
• 2 tbsp almonds (roughly chopped)
• 2 tbsp cashews (roughly crushed)
• 2 tbsp raisins
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tsp coriander powder
• Salt to taste

Instructions

 

MAKING OF DOUGH

• Take a bowl and add semolina, salt, desi ghee and khoya.
• Mix well. It will turn into a sandy textured mixture.
• Then start adding milk but little at a time and keep mixing.
• Knead a soft dough.
• Cover and let the dough rest for 3 hours.

MAKING OF WATER SYRUP

• Mix saffron in a warm water.
• Add rose water and mix. Keep aside.

MAKING OF STUFFING

• Heat oil in a pan and add cumin, cashews and almonds. Saute till cumin turns brown.
• Add raisins and let them puff up.
• Add red chilli powder, salt, coriander powder and garam masala. Mix well.
• Add paneer after crumbling and mix well.
• Cook on low heat and let the paneer dry up completely.
• Keep aside and leave to cool down completely.

MAKING OF TOOTAK

• Take a portion of dough and flatten it into round with your hands.
• Create a cavity in the centre.
• Fill in the stuffing.
• Seal properly.
• Give it an oval shape.
• Arrange on baking tray lined with greased butter paper or silicon mat and brush the saffron water over the top of each Tootak.
• Bake in preheated oven @180°C for 25-30 minutes in the middle rack of oven with both the rods on. Remember, they will not turn brown like any other baked product.
• Take them out and here the Tootak are ready.

Keyword hyderabadi tootak recipe, tootak recipe, vegetarian tootak recipe