Paratha Cooked on the Griddle – Ulte Tawe ka Paratha recipe

Paratha Cooked on the Griddle – Ulte Tawe ka Paratha
Prep Time
55 mins
Cook Time
10 mins
Course: Breakfast
Cuisine: Indian
  • ½ kg (4 cups) plain (all purpose) flour, plus extra for dusting
  • ¾ tsp baking powder
  • 37 g cashew nut paste
  • 1 tsp khus essence
  • 250 ml milk
  • 2 tbsp sugar
  • pinch of salt
  • melted ghee, for brushing
  1. Sift the flour and salt on a wide open tray. Mix the baking powder, cashew nut paste, khus essence, milk and sugar together in a large bowl. Add the mixture to the flour and pour in enough water to make a soft dough. Knead the dough on a lightly floured work surface for about 5 minutes. Divide the dough into 7-8 equal sized balls, then flatten them with a rolling pin to the size of a poori. Pour ½ teaspoon ghee over the dough and spread it evenly with the rolling pin, then dust with flour. Cut the dough into a round shape and then roll it into a conical shape. Now compress it back into the shape of a ball. Repeat with the remaining dough balls. Set aside for about 45 minutes.

  2. Press the dough ball with a rolling pin into a round, about 25cm / 10 inches in diameter. You will need to use some extra flour to roll the dough balls. Heat an ulta tawa, ordinary tawa, griddle or non-stick frying pan (skillet). Transfer the dough to the pan, turn once and spread a little ghee over. Cook for about 20 seconds, pressing with a clean dry cloth, until golden brown. Remove from the pan and keep warm while you cook the others.

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