Ulte Tawe Ka Paratha
A wafer-thin, soft paratha cooked in a distinctive Lucknawi style, slapped onto the underside of an upturned tawa set directly over an open flame.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Inverted tawa over open flame
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 30 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Mix the wheat flour, maida (plain white flour) and salt in a bowl. Rub in 1 tablespoon of ghee (clarified butter).
- 2
Slowly add warm water and milk. Knead everything into a smooth, soft dough.
- 3
Cover the dough and let it rest for at least 20 minutes.
- 4
Divide the dough into equal balls. Roll each ball out very thin into a large, see-through round.
- 5
Place an iron tawa (round griddle) upside down over an open gas flame. Let it heat up completely.
- 6
Carefully lay the thin rolled dough over the hot curved underside of the upside-down tawa.
- 7
Cook until small bubbles appear and the bottom lightly browns. Flip with tongs to cook the other side near the flame.
- 8
Brush with ghee or butter as it cooks. Take it off once evenly golden with light charred spots.
- 9
Brush with more ghee and serve hot.
Chef's tips
Roll the dough very thin so it cooks evenly on the upside-down tawa. Take care around the open flame and always use tongs for safety.
Ingredient substitutions
- inverted tawa over open flame → a regular tawa on medium-high heat, flipping frequently, for a similar though less smoky result
Storage
Best eaten fresh and hot; not suited to storage.
Reheating
Warm briefly on a regular tawa before serving.
Common mistakes to avoid
- •Rolling the dough too thick, which makes it cook unevenly and stay raw in the centre.
Serving suggestions
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