There is much to look forward to in Agra beyond the Taj Mahal. The city bloomed under the Mughals, it was the capital of the Mughal empire until Shah Jahan decided to shift the capital to Delhi in the year 1648. Agra’s rich culinary heritage also draws takers from all around the country. In addition to the rich Mughlai fare, Agra is renowned for its petha, dal moth namkeen and chaat. Agra is also home to Ram Babu Parathe wala, who has apparently served his parathas to the Ambanis, Mittals, Kapoor and many noted parliamentarians too.  

In one of his recent videos, food blogger Amar Sirohi @foodieincarnate, captured the Ram Babu Parathewala and their special dry fruits paratha. Unlike most parathas, this paratha has a slightly sweet flavour, but it is not overpowering. In India there is no dearth of ‘sweetbreads', sheermal and Baqarkhani are some fine examples. These breads are famously paired with savoury, indulgent curries.  

To make his crispy paratha, some atta is pulled out and rolled flat. Heaps of paneer and mixed dry fruits such as crushed cashews, pistachios and almonds, and a bit of sugar is placed in the centre. The edges of the dough are sealed together, and then it is rolled out flat. The paratha is then taken and placed on a slightly unusual tawa or griddle. It has a slightly curved base and weight a whopping “40 kilos”, says the owner of the shop in the video. The heavy tawa ensures, the paratha comes out perfectly crisp.  

The paratha is also roasted with nothing but ‘Desi ghee’, the proud owner remarks. Oodles of desi ghee are poured on both sides of paratha as it is carefully roasted and flipped over.

The 90-year-old Agra shop had apparently set up stalls at Mukesh Ambani’s children's wedding. The parathas were even served in events hosted by Laxmi Mittal, Sonam Kapoor’s wedding and other such VIP events, the owner remarks.  

Once the paratha is partially complete, several cuts are made on the crispy exterior so that the paratha is cooked evenly from within. The cooked paratha is cut into several pieces, and topped with more crushed dry fruits, before it is served hot with mix veg aloo sabzi, dahi palak jhol, achaar, chutney.

Dripping with ghee, the perfectly golden paratha sure looks very tempting. Do you think you can make it at home? Do not forget to share pictures if you try. 

For those who love their usual savoury parathas, it is never a bad day to savour some homemade paneer parathas. Here's the recipe.