Awadhi Mutton Stew with Ulte Tawa Paratha

Ingredients

• 2 cup Maida
• 0.75 cup Warm Milk (Approx. 180ml)
• 2 tbsp Ghee (For the dough)
• 1 tsp Sugar
• 0.75 tsp Salt (For the dough)
• 0.25 cup Water (For salt water wash)

Instructions

1. 1

   Prepare the Dough (10 minutes + 30 minutes resting)

   • In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
   • Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
   • Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2. 2

   Prepare the Tawa and Salt Water (5 minutes)

   • Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
   • While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3. 3

   Roll the Parathas (5 minutes)

   • After the dough has rested, knead it again for one minute.
   • Divide the dough into 8 equal-sized balls.
   • Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4. 4

   Cook the Paratha (2-3 minutes per paratha)

   • Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
   • Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
   • Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
   • Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
   • Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
   • Flip the tawa back to its original position on the stove.
5. 5

   Finish and Serve

   • Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
   • Place the hot paratha on a plate and generously brush it with melted ghee.
   • Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
   • Serve immediately with your favorite rich curry or kebabs.