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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Tunday Kababi & Paratha Recipe - Indian Lunch | CraftMyMeals

Instructions

1
Prepare and Marinate the Mutton Keema
- In a large mixing bowl, combine the mutton keema, raw papaya paste, crushed birista, ginger paste, and garlic paste.
- Add all the dry spices: roasted besan, red chili powder, garam masala, green cardamom powder, mace powder, nutmeg powder, and salt.
- Using your hands, knead the mixture vigorously for 5-7 minutes. This process is crucial for developing the fine, pasty texture required for these kebabs.
- Cover the bowl tightly and refrigerate to marinate for a minimum of 4 hours, or preferably overnight for the best flavor and tenderness.
2
Infuse with Smoky Flavor (Dhungar Method)
- After marination, gently mix the rose water and kewra water into the kebab mixture.
- Create a small depression in the center of the mixture and place a small steel bowl or a piece of aluminum foil in it.
- Using tongs, heat the piece of charcoal over a direct flame until it is red hot and glowing.
- Carefully place the hot charcoal into the small bowl. Immediately pour 1 tsp of ghee over the hot charcoal.
- As it begins to smoke profusely, cover the main bowl with a tight-fitting lid to trap the smoke. Let it sit for 10-15 minutes.
- After 15 minutes, carefully remove the lid and discard the bowl with the charcoal. The mixture is now infused with a smoky aroma.
3
Shape the Kebabs
- The kebab mixture will be extremely soft and sticky. This is the correct consistency.
- Grease your palms generously with ghee or oil to prevent the mixture from sticking.
- Take a small portion of the mixture (about 2 tablespoons) and gently flatten it between your palms to form a round patty, about 2-3 inches in diameter and 1/2 inch thick.
- Place the shaped kebabs on a greased plate. Repeat this process for the entire mixture.
4
Shallow Fry to Perfection
- Heat 1/4 cup of ghee in a wide, heavy-bottomed non-stick pan or skillet over medium-low heat.
- Once the ghee is moderately hot (not smoking), carefully slide the kebabs into the pan. Do not overcrowd; fry in batches if necessary.
- Cook for 3-4 minutes on the first side until a dark, golden-brown crust forms. The kebabs are very delicate, so use a thin, wide spatula to flip them gently.
- Cook the other side for another 3-4 minutes until it is similarly browned and the kebab is cooked through.
- Remove the cooked kebabs from the pan and place them on a serving platter.
5
Serve Hot
- Serve the Tunday Kababi immediately while they are hot and succulent.
- They are traditionally paired with Ulte Tawe ka Paratha, thinly sliced onion rings, a squeeze of lemon juice, and fresh mint chutney.

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.

Tunday Kababi with Ulte Tawa Paratha

Nutrition per Serving

Recipes in this Meal

1. Tunday Kababi

Ingredients

2. Ulte Tawa Paratha

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About Tunday Kababi with Ulte Tawa Paratha

Instructions

Ingredients

Instructions