By Rajlakshmi
February 17, 2026
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
2 cups maida 1 ⅓ cup ghee 2 tbsp chopped almonds 2 tbsp chopped pistachios 2 tbsp chopped raisins 3 tbsp Suji ½ cup grated dry coconut ½ tsp cardamom powder ½ cup powdered sugar 200 gms khoya or mawa Oil for frying Salt, as needed Water, as needed
In a large bowl, add maida and salt. Give it a good mix. Add ghee. Mix it well with the maida to form small lumps.
Add water little by little until a tight dough forms. Rub some ghee over it, cover, and keep it aside for about 15 minutes.
Heat a pan over medium heat. Add ghee and the chopped dry fruits. Fry until they change colour. Remove and keep aside.
Add suji and roast over medium heat until it turns golden brown. Remove from the pan. Add grated coconut and roast until brown. Set aside.
Add roasted suji, coconut, and fried dry fruits to a bowl and mix them. Add cardamom powder and sugar powder. Mix
Add khoya and muddle the mixture with your hands. Keep this aside. Cut the dough and roll it into a flatbread, like a chapati
Place stuffing on the round dough. Apply little water to the surroundings and fold it. Press on the surface to make sure it is stuck together well.
Deep-fry until golden brown. Serve!