Egg Galouti Kabab with Ulte Tawe ka Paratha

Ingredients

• 2 cup Maida (plus extra for dusting)
• 1 cup Milk (warm)
• 4 tbsp Ghee (melted, 2 tbsp for dough and 2 tbsp for brushing)
• 1 tbsp Sugar
• 1 tsp Salt (for the dough)
• 1 pinch Saffron Strands (optional)
• 1 cup Water (for saltwater solution)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, sugar, and 1 tsp of salt. Whisk to mix.
   • Create a well in the center. Add 2 tbsp of melted ghee.
   • If using, soak the saffron strands in 1 tbsp of the warm milk for 5 minutes, then add it to the flour.
   • Gradually pour in the warm milk while kneading. Continue to knead for 10-12 minutes until you have a very soft, smooth, and pliable dough. It should be slightly sticky to the touch.
   • Cover the dough with a damp cloth and let it rest in a warm place for at least 30-60 minutes. This step is crucial for a soft texture.
2. 2

   Divide and Roll the Dough

   • After resting, knead the dough again for 1-2 minutes.
   • Divide the dough into 8 equal-sized balls.
   • Take one ball and lightly dust your work surface with maida. Begin rolling it out with a rolling pin.
   • Once it's partially rolled, use your hands to gently stretch the dough from the edges, rotating it until it is paper-thin and translucent, like a handkerchief. Be careful not to tear it.
3. 3

   Heat the Tawa and Prepare Saltwater

   • Place a heavy-bottomed kadai or a dome-shaped tawa upside down on your stove over medium-high heat. Allow it to get very hot. This can take 5-7 minutes.
   • While the tawa is heating, mix 1 tbsp of salt into 1 cup of water to create the saltwater solution.
4. 4

   Cook the Paratha

   • Once the tawa is smoking hot, carefully sprinkle a little of the saltwater solution onto its surface. It should sizzle and evaporate instantly.
   • Gently lift the thinly stretched paratha and lay it over the hot inverted tawa, smoothing it out.
   • Cook for about 1-2 minutes. You will see bubbles forming on the surface and the edges will begin to curl up slightly.
   • Using a pair of tongs, carefully flip the paratha over and cook the other side for another minute until light golden-brown spots appear.
   • Remove the paratha from the tawa and place it on a plate.
5. 5

   Finish and Serve

   • Immediately brush the hot paratha generously with the remaining melted ghee.
   • Repeat the cooking process for all the remaining dough balls, sprinkling saltwater on the tawa before each one.
   • Stack the cooked parathas in a casserole or wrap them in a clean kitchen towel to keep them warm and soft.
   • Serve immediately with rich dishes like Galouti Kebab, Nihari, or Korma.