Ulte Tawa Paratha with Aloo Anda Bhujia

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.

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.

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.

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.

Garnish and Serve

• Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the bhujia.
• Give it a final gentle mix to combine.
• Serve immediately with hot rotis, parathas, or toasted bread.