Bharva Parwal

Bharva Parwal by Madhu Varma


  1. Parval – 18, scraped and edges trimmed and the inside scooped out with a slit on the side
  2. Onions – 3chopped
  3. Ginger Paste – 3 Teaspoons
  4. Coriander Powder – 6 Teaspoons
  5. Chilli Powder – 1 ½ Teaspoons
  6. SaunfPowder – 3Teaspoons
  7. Amchur – 3Teaspoons
  8. Zeera Powder – 3 Teaspoons
  9. Desiccated Coconut – 3 Tablespoons
  10. Paneer – 3 Tablespoons
  11. Green Chillies – 6 chopped and deseeded
  12. Salt – To Taste
  13. Oil – 3/4 Cup

Heat oil, sauté the onion and green chillies. Add all the spices listed above and fry them. When done add the coconut and paneer and fry lightly. When done, divide it into 18 parts. Stuff each parval with the mixture and then close the opening by squeezing it together.

Heat the oil in a frying pan, slip in the parvals gently and fry them on medium heat covering the pan off and on so that they cook well.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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