Name: Ulte Tawa Paratha
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: awadhi
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)

CraftMyMeals

Dum Ka Keema Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Marinate the Keema
- In a large mixing bowl, combine the mutton keema, raw papaya paste, ginger garlic paste, whisked curd, red chilli powder, turmeric powder, garam masala, and salt.
- Using your hands, mix thoroughly to ensure the keema is evenly coated with the marinade.
- Cover the bowl and let it marinate for at least 1 hour at room temperature, or for up to 4 hours in the refrigerator for deeper flavor penetration.
2
Prepare the Birista (Fried Onions)
- Heat 4 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the thinly sliced onions and fry, stirring frequently, for about 10-12 minutes until they are uniformly golden brown and crisp.
- Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a plate for garnishing. Leave the remaining onions and ghee in the pan.
3
Cook the Keema
- Add the marinated keema and slit green chillies to the pan with the remaining fried onions.
- Increase the heat to medium-high and cook for 7-8 minutes, breaking up any lumps with your spoon, until the keema changes color and the moisture from the curd has mostly evaporated.
- Reduce the heat to low, cover the pan with a tight-fitting lid, and let it slow cook for 25-30 minutes. Stir every 5-7 minutes to prevent it from sticking to the bottom.
- The keema is cooked when it is tender and you see a layer of ghee separating at the sides of the pan.
4
Infuse with Smoke (Dum)
- Stir in the fresh lemon juice, half of the chopped coriander, and half of the chopped mint leaves into the cooked keema.
- Create a small well in the center of the keema and place a small steel bowl or a piece of aluminum foil in it.
- Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot.
- Carefully place the hot charcoal into the steel bowl.
- Immediately pour 1 tsp of ghee over the hot charcoal. As it begins to smoke profusely, quickly cover the pan with a tight-fitting lid to trap all the smoke.
- Let the keema infuse with the smoke for 5-10 minutes. This is the 'dum' process.
5
Garnish and Serve
- Carefully remove the lid, allowing the smoke to escape away from you. Remove the bowl with the charcoal and discard it.
- Gently stir the keema.
- Garnish with the reserved fried onions (birista), the remaining chopped coriander, and mint leaves.
- Serve hot with fresh naan, roti, or parathas.

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
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
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
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
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
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.

Dum ka Keema with Ulte Tawa Paratha

Nutrition per Serving

Recipes in this Meal

1. Dum ka Keema

Ingredients

2. Ulte Tawa Paratha

Similar Meals You Might Like

Kakori Kebab with Saffron Sheermal

Nalli Gosht with Roomali Roti

Mutton Nihari with Ulte Tawa Paratha

Dum ka Keema with Saffron Sheermal

Nalli Gosht with Saffron Sheermal

Egg Korma, Dal Sultani and Ulte Tawa Paratha

About Dum ka Keema with Ulte Tawa Paratha

Instructions

Ingredients

Instructions