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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Patili Kabab Recipe - North Indian Non-Veg Lunch | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large mixing bowl, combine the minced mutton, raw papaya paste, ginger-garlic paste, whisked thick curd, and roasted gram flour.
- Add all the powdered spices: red chilli powder, turmeric powder, coriander powder, garam masala, and salt.
- Using your hands, mix everything thoroughly for 3-4 minutes until the mixture is well combined and slightly sticky.
- Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for the most tender results.
2
Prepare the Fried Onions (Birista)
- Heat ghee in a heavy-bottomed pot (a 'patili' or Dutch oven is ideal) over medium heat.
- Add the thinly sliced onions and fry, stirring frequently, for about 12-15 minutes until they are evenly golden brown and crisp.
- Using a slotted spoon, remove half of the fried onions and set them aside on a paper towel to drain. These will be used for garnish.
- Leave the remaining onions and ghee in the pot.
3
Sauté the Aromatics and Keema
- To the pot with the onions and ghee, add the whole spices: bay leaf, green cardamom pods, cloves, and the cinnamon stick.
- Sauté for about 30-40 seconds until the spices release their aroma.
- Add the marinated minced mutton to the pot. Increase the heat to medium-high.
- Cook for 8-10 minutes, using a spoon to break up any lumps. Continue cooking until the mutton changes color and the moisture from the curd starts to reduce.
- Stir in the slit green chillies.
4
Slow Cook on 'Dum'
- Reduce the heat to the absolute lowest setting. Spread the keema mixture evenly in the pot.
- Cover the pot with a tight-fitting lid. For a more authentic 'dum', you can seal the edge of the lid with dough (atta) to trap the steam completely.
- Allow the kabab to slow cook for 40-45 minutes. Avoid opening the lid frequently. You may stir gently once halfway through to prevent sticking.
- The kabab is ready when the meat is exceptionally tender and the ghee has separated, forming a glistening layer on the sides.
5
Garnish and Serve
- Turn off the heat. Let it rest for 5 minutes with the lid on.
- Garnish generously with the reserved fried onions, chopped coriander leaves, and ginger juliennes.
- Serve the Patili Kabab hot with Mughlai breads like Sheermal, Naan, or soft Rumali Roti.

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.

Patili Kabab with Ulte Tawa Paratha

Nutrition per Serving

Recipes in this Meal

1. Patili Kabab

Ingredients

2. Ulte Tawa Paratha

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About Patili Kabab with Ulte Tawa Paratha

Instructions

Ingredients

Instructions