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Tootak

INGREDIENTS:
For the dough:
. 1 cup semolina
. ½ cup pure ghee
. ½ cup grated khoya or mawa
. ½ cup milk
. Salt to taste
For the filling:
. 1 tbsp oil
. 1 tsp cumin seeds
. 1 tsp red chilli powder
. 1 tsp black pepper powder
. 2 tsp coriander powder
. ¼ tsp garam masala powder
. 200 gm grated cottage cheese (paneer)
. 1 potato, boiled and mashed
. 20 cashew nuts, chopped
. 15 raisins
. 2 tbsp coriander leaves, chopped
. 1 tbsp lemon juice
Before baking:
. Few pieces of saffron (kesar)
. 1 tbsp rose water
METHOD:
To create the dough, mix semolina, a bit of salt, pure ghee, khoya and milk in one bowl and knead.
Using a damp cloth, cover the dough and let it stay for at least 2 hours. Knead it again after some time and let it rest for another half hour.
Heat a pan and add the oil and cumin seeds. Once the cumin seeds change colour, add the ginger and sauté till it turns light brown. Add the red chilli powder, black pepper powder, coriander powder, salt and garam masala powder and sauté for 2 minutes.
Mix paneer, potatoes, cashew nuts and raisins in the same pan and cook until it is completely dry. Add coriander leaves and lemon juice and mix well. Divide the mixture into equal portions. Set aside to cool. Preheat the oven to 200°C/ 400°F. Take one portion of the dough and spread it out into a katori shape (shell shaped) with your fingers. Place one portion of the filling mixture, gather the edges and roll into a ball.
Seal it neatly, slightly flatten and make it into an oval shape for the perfect tootak shape.
Arrange all the tootaks on a baking tray and let it rest for 10 minutes. Mix saffron in rose water and brush the tootak pieces with the saffron-rose water mixture; bake in the preheated oven for 10 minutes.

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