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)

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Jimikand Kebab & Ulte Tawe Paratha Recipe - North Indian Vegan Dinner | CraftMyMeals

Instructions

1
Prepare the Yam and Dal
- Thoroughly wash, peel, and chop the jimikand into large, uniform chunks. Apply a little oil to your hands before handling to prevent itching.
- In a pressure cooker, combine the jimikand chunks, soaked and drained chana dal, 1 cup of water, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
- Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the yam is fork-tender and cooked through.
- Once the pressure releases naturally, open the cooker. Drain the mixture completely in a colander, pressing gently to remove all excess water. Let it cool to room temperature for about 10-15 minutes.
2
Create the Kebab Mixture
- Transfer the cooled yam and dal mixture to a large mixing bowl.
- Using a potato masher or the back of a spoon, mash the mixture until it is smooth and free of lumps.
- Add the finely chopped onion, ginger-garlic paste, green chilies, and fresh coriander leaves to the bowl.
- Incorporate all the dry spices: red chili powder, coriander powder, garam masala, amchur powder, the remaining turmeric powder, and the remaining 1 tsp of salt.
- Finally, add the besan (gram flour) and fresh lemon juice. Mix everything thoroughly with your hands until a firm, non-sticky dough is formed.
3
Shape the Kebabs
- Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
- Divide the mixture into 12 equal-sized portions and roll each portion into a smooth ball.
- Gently flatten each ball between your palms to form a round patty (tikki) about 1/2-inch thick. Ensure the edges are smooth and not cracked.
4
Shallow Fry the Kebabs
- Heat 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
- Carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
- Fry for 3-4 minutes on the first side, until it turns a deep golden brown and becomes crisp.
- Gently flip the kebabs using a spatula and fry the other side for another 3-4 minutes until it is equally crisp and browned.
- Remove the cooked kebabs and place them on a plate lined with paper towels to absorb excess oil. Repeat the process for the remaining kebabs.
5
Serve
- Arrange the hot Jimikand ke Kebab on a serving platter.
- Garnish with fresh onion rings and serve immediately with mint-coriander chutney, tamarind chutney, or your favorite dip.

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.

Jimikand ke Kebab with Ulte Tawa Paratha

Nutrition per Serving

Recipes in this Meal

1. Jimikand ke Kebab

Ingredients

2. Ulte Tawa Paratha

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About Jimikand ke Kebab with Ulte Tawa Paratha

Instructions

Ingredients

Instructions