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