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Tootak By Chef Pankaj Bhadouria

Tootak

Pankaj Bhadouria
Tootak is a famous Hyderabadi starter. Chef Pankaj Bhadouria shares the recipe for this tasty appetizer.
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Serves

3

Cooking Time

12-15 Min

Meal Type

snacks

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Tootak

    • 1 cup semolina

    • ¼ cup khoya

    • salt to taste

    • 2 tbsp desi ghee

    • milk as required

    • 1 tbsp oil

    • 1 tsp cumin seeds

    • 1 tbsp chopped ginger

    • 1 cup cottage cheese

    • 1 tsp red chilli powder

    • 1 tsp garam masala powder

    • 1 tsp coriander powder

    • salt to taste

    • 1 cup boiled and mashed potatoes

    • 1 tbsp chopped coriander

    • 1-2 tbsp chopped cashew nuts

    • 1 tbsp raisins

    • saffron and rose water for greasing

PREPARATION

  1. 1

    In a bowl, mix semolina, khoya, salt and ghee. Add some milk and knead the mixture into a dough. Rest the dough for 2 hours.

  2. 2

    Heat oil in a pan, add cumin seeds, chopped ginger, cottage cheese and saute.

  3. 3

    Add red chilli powder, garam masala powder, coriander powder, salt and mix.

  4. 4

    Transfer the mixture to a bowl and add boiled and mashed potatoes, chopped coriander, cashew nuts, raisins and mix well. Soak saffron in rose water.

  5. 5

    Make small roundels of the dough.

  6. 6

    Create a hollow in the roundel and fill in the stuffing.

  7. 7

    Seal the roundels and brush it with saffron and rose water.

  8. 8

    Place them on a baking tray and bake them in a preheated oven at 200 degrees Celsius for 12-15 minutes.

STEP BY STEP

In a bowl, mix semolina, khoya, salt and ghee. Add some milk and knead the mixture into a dough. Rest the dough for 2 hours.

In a bowl, mix semolina, khoya, salt and ghee. Add some milk and knead the mixture into a dough. Rest the dough for 2 hours.

Heat oil in a pan, add cumin seeds, chopped ginger, cottage cheese and saute.

Heat oil in a pan, add cumin seeds, chopped ginger, cottage cheese and saute.

Add red chilli powder, garam masala powder, coriander powder, salt and mix.

Add red chilli powder, garam masala powder, coriander powder, salt and mix.

Transfer the mixture to a bowl and add boiled and mashed potatoes, chopped coriander, cashew nuts, raisins and mix well. Soak saffron in rose water.

Transfer the mixture to a bowl and add boiled and mashed potatoes, chopped coriander, cashew nuts, raisins and mix well. Soak saffron in rose water.

Make small roundels of the dough.

Make small roundels of the dough.

Create a hollow in the roundel and fill in the stuffing.

Create a hollow in the roundel and fill in the stuffing.

Seal the roundels and brush it with saffron and rose water.

Seal the roundels and brush it with saffron and rose water.

Place them on a baking tray and bake them in a preheated oven at 200 degrees Celsius for 12-15 minutes.

Place them on a baking tray and bake them in a preheated oven at 200 degrees Celsius for 12-15 minutes.

Tootak is a baked starter that is usually made during the festival of Eid. Traditionally, it is made with ground beef (Keema), but Chef Pankaj makes a vegetarian version here.

The chef makes a stuffing with paneer, boiled potatoes and spice. This stuffing is filled in the dough and then baked.

This wholesome starter is crisp on the outside, soft inside and irresistible to eat.

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