Nawabi Tawa Paratha Recipe
The Nawabi Tawa Paratha, a traditional Indian flatbread, embodies the rich culinary heritage of Lucknowi cuisine. With its delicate layers infused with aromatic spices and flavors, this paratha serves as a delightful accompaniment to a variety of dishes. Ideal for a lunch spread, it pairs beautifully with rich gravies and salads, making it a perfect choice for a special occasion or a comforting meal at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Sooji (Semolina/Rava) | 1 teaspoon |
| Salt | A pinch |
| Sugar | A pinch |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Rose Water | 1 teaspoon |
| Kewra Water | 1 teaspoon |
| Saffron Strands | 1/2 teaspoon |
| Ghee | 1 tablespoon |
| Milk | For kneading |
| Ghee | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 6g |
| Carbohydrates | 40g |
| Fat | 9g |
| Fiber | 2g |
Instructions
To embark on your culinary journey to create the Nawabi Tawa Paratha, start by preparing the saffron infusion. Soak the saffron strands, semolina, sugar, salt, cardamom powder, kewra water, and rose water in a glass of warm milk. This aromatic mixture will enhance the flavor and fragrance of your paratha, so allow it to sit while you prepare the dough.
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Prepare the Dough:
- In a large mixing bowl, sift the all-purpose flour to aerate it, ensuring a light and fluffy paratha.
- Make a well in the center of the flour and add the ghee along with the saffron-infused milk mixture.
- Gradually incorporate the milk, a little at a time, kneading until you achieve a soft and pliable dough. This process should take about 5 to 7 minutes.
- Once the dough is ready, cover it with a damp cloth and let it rest for 15 minutes. This resting period allows the gluten to relax, making it easier to roll out.
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Forming the Parathas:
- After resting, divide the dough into equal portions and shape each portion into a smooth ball.
- On a lightly floured surface, take one ball of dough and flatten it into a circle approximately 6 inches in diameter.
- Brush a thin layer of ghee over the surface and dust with flour, ensuring it is evenly coated.
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Creating Layers:
- To create the signature layers of the Nawabi Tawa Paratha, begin folding the dough like an accordion, reminiscent of pleating a saree.
- Start from one end, folding over in pleats until you reach the opposite end.
- Once all the pleats are stacked, roll the pleated dough into a Swiss roll, gently flattening it between your palms to maintain its form.
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Rolling Out:
- Dust the rolled Swiss log with flour to prevent sticking, then gently roll it out again into a thin circle of about 6 inches in diameter.
- Repeat this process for the remaining dough balls, ensuring each paratha retains its unique layered structure.
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Cooking the Parathas:
- Heat a skillet or tawa over medium heat. Once hot, carefully place the rolled Nawabi Tawa Paratha onto the skillet.
- Using a spatula or a cotton kitchen towel, lightly press down on the paratha to promote even cooking and encourage it to puff up.
- Cook for a few seconds on one side until you notice golden brown spots forming, then flip it over. Smear some ghee on the cooked side and continue cooking until both sides are golden brown and fully cooked, which should take around 2-3 minutes per paratha.
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Serving:
- Remove the Nawabi Tawa Paratha from the skillet and keep it warm, covered with a cloth to maintain its softness.
- Serve these exquisite parathas alongside a rich Paneer Makhani, delicious Veg Tunday Kabab, and a refreshing Kachumber Salad made with cucumber, onion, and tomatoes for a complete and satisfying meal.
By following this detailed recipe, you’ll create not just a meal, but an experience, bringing a touch of Lucknowi elegance to your dining table. Enjoy the flavors and textures of the Nawabi Tawa Paratha, as you savor each delightful bite!
