Ulta tawa parantha

Prep: 20 min Cook: 15 min Yields: 02 Servings Number of Portions: 04

Ulta tawa literally translated means inverted griddle. This nawabi parantha is cooked on an inverted tawa which resembles a kadai minus the handle. This parantha has a slight sweet aftertaste which blends well with kormas and kebabs. In lucknow you are bound to find this bread in every street made famous by legendary “Tunde Miyan”.

Ingredients

Refined flour - 400 gms
Milk - 150 ml
Sooji - 50 gms
Sugar - 1tbsp
Salt - to taste
Saffron -1/2 gm
Green cardamom powder - 1 tsp
oil - 150 ml
Kewra water -1tsp

Method

  • Pour milk in a container and add saffron, green cardamom powder, kewra, rose water, sugar, salt and sooji.
  • Keep aside the milk for 5 mins. In a wide paraat take the refined flour and make a well, pour the milk and knead to a soft dough. Now spread the dough and add oil to it little by little and keep kneading till all the oil is absorbed by the dough.
  • Give it a rest for 5 mins and then divide into 8 equal balls.
  • Roll out the dough and apply little oil. Make a cut with a knife from the centre towards the circumference of the dough. From here pick up the loose end and start rolling inwards. Make a cone and let it rest for 10 mins.

Recipe Video