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Experience the magic of Lucknowi cuisine with this incredibly soft and thin paratha. Cooked on an inverted griddle, its unique texture is perfect for scooping up rich, flavorful kebabs and kormas.
Prepare the Dough
Divide and Roll the Dough
Experience the magic of Lucknowi cuisine with this incredibly soft and thin paratha. Cooked on an inverted griddle, its unique texture is perfect for scooping up rich, flavorful kebabs and kormas.
This awadhi recipe takes 75 minutes to prepare and yields 4 servings. At 393.68 calories per serving with 8.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Heat the Tawa and Prepare Saltwater
Cook the Paratha
Finish and Serve
Replace up to half of the maida with whole wheat flour (atta) for added fiber. The texture will be slightly denser but still delicious.
Add 1/2 teaspoon of crushed carom seeds (ajwain) or nigella seeds (kalonji) to the dough for a subtle aromatic flavor.
Substitute milk with a plant-based milk like unsweetened almond or soy milk, and use a neutral vegetable oil or vegan butter instead of ghee.
The refined flour (maida) is a source of simple carbohydrates, which the body can quickly convert into glucose, offering a rapid boost of energy.
Made with milk, this paratha contributes to your daily calcium intake. Calcium is essential for maintaining strong bones and teeth.
Ghee, when used in moderation, provides healthy fats like butyric acid, which can support gut health and has anti-inflammatory properties.
An 'Ulta Tawa' is an inverted griddle, traditionally a dome-shaped one made of iron. The convex surface helps in stretching and cooking the thin bread evenly. If you don't have one, you can use a heavy-bottomed kadai (wok) placed upside down. A regular flat tawa will not produce the same characteristic texture.
This is usually due to two reasons: the dough is not soft enough, or it hasn't rested long enough. The dough for this paratha needs to be much softer than regular chapati dough, and resting for at least 30-60 minutes is crucial for gluten to relax, which makes it stretchable.
Ulte Tawe ka Paratha is a traditional delicacy made with refined flour (maida) and ghee, making it rich in carbohydrates and fats. It's best enjoyed as an occasional treat rather than a daily staple. For a healthier version, you can try making it with part whole wheat flour.
One Ulte Tawe ka Paratha contains approximately 200-210 calories, primarily from the flour, milk, and ghee used in its preparation.
This paratha is famously paired with rich, flavorful dishes from Awadhi cuisine. It goes exceptionally well with Galouti Kebabs, Kakori Kebabs, Mutton Korma, and Nihari. Its soft, thin texture is perfect for scooping up the gravies and kebabs.
Yes, you can prepare the dough a few hours in advance. Keep it covered in an airtight container in the refrigerator. Before using, bring it to room temperature for about 30-45 minutes and knead it for a minute to make it pliable again.
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