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”.
Prep: 20 min
Cook: 15 min
Yields: 02 Servings
Number of Portions: 04
- Refined flour – 400 gms
- Sooji – 50 gms
- Salt – to taste
- Green cardamom powder – 1 tsp
- Kewra water -1tsp
- Milk – 150 ml
- Sugar – 1tbsp
- Saffron -1/2 gm
- oil – 150 ml
- 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.
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