How to cook Khoya Roti at home | Maharashtrian Khawa Poli Recipe
Have you ever tried this Khawa Poli (khoya roti) before? Well, there is never a better time to try this amazing recipe. Khawa roti is an authentic Maharashtrian recipe and it is also called as Khavyachi Poli in Marathi, Hindi meaning of the same is 'Khoye ki Roti'.
Khoya Roti is prepared by stuffing a sweet mixture prepared from Khoya, sugar and a few other ingredients which you will see below. You can call this Khawa Poli as Khoya Roti, Khoya Paratha or Sweet Mawa Paratha - anything you like. It is called with different names depending on where you are in India.
Khoya or Mawa is used in many Indian sweet recipes and it makes recipes rich and the taste of recipes turn outstanding by adding khoya to it. If you never tried to cook this Khawa Poli or Mawa Roti before, then now is the time when I show you how you can cook this recipe easily at home. Try this Maharashtrian Khavyachi Poli (Khoya Paratha) and taste its richness.
This Khoya Roti will remain crisp for up to a few hours after you prepare it and then it slowly becomes softer later. So if you want to enjoy crisp Khawa Poli, the way I like, then you can have it on the same day. If you prefer to eat soft Khoya Paratha then you can have it after a few hours of preparing or the next day. But even if you want to have it later and also want it crispy, then don't worry you can just heat it on low flame and Mawa paratha will become crispy again.
You can store these Sweet Mawa Roti or Khoya Roti for 3 to 4 days and if you store in fridge then it can last for 5 to 6 days as well. This Khoya Sweet Paratha is a good option to carry along during your travel if you want to avoid outside food during travel.
Let's see how to prepare this tasty Khoya Roti at home. If you would like to see this complete process in video format then you can watch it on YouTube too.
To check many more such food recipes, you may also visit FoodQuench’s YouTube Channel.
- 250 grams Khawa or Mawa
- 150 grams Powdered Sugar
- 3 tablespoons Gram Flour
- 1/2 tablespoon Nutmeg Powder
- 250 grams Plain Flour (some extra for rolling out)
- 4 tablespoons Oil
- 1/2 tablespoon Salt
- Water (as required to knead dough)
Heat a kadhai or pan and add khoya to it.
Start stirring on medium flame until khoya turns golden which takes about 8 to 10 minutes. You will see that it will start releasing ghee from it. Make sure to stir continuously, otherwise khoya won't be equally roasted.
Khoya turned nice golden colour. Transfer it to a bowl and allow khoya to cool down.
Now add besan or gram flour to kadhai and roast on medium flame, until it turns golden in colour which would take about 3 to 4 minutes.
While khoya is cooling down, knead the dough. Take plain flour into large mixing bowl. Add salt and 3 tbsp oil to it. Add water as required to knead hard dough (quite harder dough needed than a normal roti dough).
I prefer using Maida (plain flour) for this Khoya Roti recipe because it looks nice when cooked using Maida. Also, wheat flour won't be sticky which is a must for any stuffed rotis or paratha. However, you can also use wheat flour if you like or you can combine wheat flour and plain flour both to make dough.
Apply some oil on the dough, cover it with a lid and allow dough to rest for 15 to 20 minutes.
Once roasted khoya and besan have cooled down, grind them to make a fine powder.
It will still be a little granular in texture if you have roasted khoya in non-stick pan (a normal pan would have made it a bit moist).
Now transfer powdered khoya to a mixing bowl. Add powdered sugar, nutmeg powder and mix well.
And then grind all ingredients together to form a nice khoya mixture for khoye ki roti. This ensures your khoya roti or mawa paratha won't get cracks and spreads the stuffing equally.
When dough has rested for about 20 minutes, divide it into equal portions.
Roll out a dough portion into a puri sized shape.
Fill the stuffing and close the open ends as shown in the image.
Now roll out to make a thin roti.
Heat a tawa and place khawa roti on it. Then let it cook on high flame and turn the side once Khawa Poli is ready on one side.
Make sure to keep an eye when cooking on high flame so it doesn't burn. For fluffy khoye ki roti, cooking it on high flame is the key.
Now just cook on the other side on high flame. It is now time to serve hot Khawa Poli.
Flip over rotis 1 to 2 times for nice color and texture.Khoye ki roti or Khawa Poli tastes even better when you apply some ghee on top of it, so do not forget that part at the end.