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A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Prepare the Dough (10 minutes + 30 minutes resting)
Prepare the Tawa and Salt Water (5 minutes)
Roll the Parathas (5 minutes)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 317.68 calories per serving with 7.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Paratha (2-3 minutes per paratha)
Finish and Serve
Replace half of the maida with whole wheat flour (atta) for a more fibrous paratha. You may need to adjust the amount of milk slightly.
Add 1 tablespoon of finely chopped cilantro (coriander) or 1 teaspoon of dried fenugreek leaves (kasuri methi) to the dough for an aromatic twist.
Incorporate 1/4 teaspoon of carom seeds (ajwain) into the dough for a distinct flavor and to aid digestion.
The primary ingredient, maida (refined wheat flour), is a source of simple carbohydrates that provide a quick boost of energy to the body.
Ghee is a source of healthy fats, including conjugated linoleic acid (CLA), and contains fat-soluble vitamins like A, E, and D. When consumed in moderation, it can support overall health.
Ulte Tawa Paratha is a famous flatbread from the Awadhi cuisine of Lucknow. It's known for its unique cooking method on an inverted griddle ('ulta tawa'), which gives it a soft, slightly crisp texture and a domed shape.
Cooking on an inverted tawa allows the paratha to be cooked directly over an open flame after the base is set. This technique puffs up the bread and creates characteristic golden-brown spots, similar to a tandoor, resulting in a unique texture that is difficult to achieve on a flat tawa.
There are two common reasons. First, your tawa might not be hot enough. It needs to be smoking hot. Second, you may not have applied enough salt water, or applied it unevenly. The salt water acts as a glue, so ensure one side is completely and evenly coated.
Yes, you can make it with atta, or a mix of atta and maida. However, the texture will be denser and less soft than the traditional version made with 100% maida.
This paratha pairs exceptionally well with rich, flavorful dishes from Awadhi and Mughlai cuisines. It's traditionally served with Galouti Kebabs, Kakori Kebabs, Chicken Korma, or Nihari.
Ulte Tawa Paratha is a traditional delicacy made with refined flour (maida) and ghee, making it high in carbohydrates and fats. It is best enjoyed as an occasional indulgence rather than a daily staple.
One serving, which consists of two parathas, contains approximately 390-410 calories. The exact count can vary based on the size of the paratha and the amount of ghee used for brushing.
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