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”.


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


  • 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