Nawabi Tawa Paratha Recipe: A Luxurious Lucknowi Delight
Nawabi Tawa Paratha, also known as Ulta Tawa Paratha, is a classic dish that hails from the bustling streets of Lucknow, where it is intricately crafted and served with flavorful kebabs and sheeks. This delightful bread traces its origins back to the royal kitchens of the Nawabs, where the art of making the perfect paratha was perfected over centuries. Typically cooked on a special inverted dome-shaped griddle, this paratha is a symphony of textures and flavors, making it a beloved addition to any royal feast. A traditional dish served with an aromatic blend of spices, rose water, kewra water, and saffron, it brings together the essence of Lucknow’s grandeur in every bite.
With its melt-in-your-mouth layers, Nawabi Tawa Paratha is a beautiful twist on the standard paratha, offering a slightly sweet and fragrant profile, and is a delightful dish perfect for lunch or special occasions. Letβs dive into the recipe for this exquisite Lucknowi bread.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Semolina (Sooji/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 + for cooking |
| Milk | For kneading |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Carbohydrates | 33g |
| Protein | 3g |
| Fat | 9g |
| Fiber | 1g |
| Sodium | 120mg |
Preparation Time: 30 Minutes
Cooking Time: 10 Minutes
Total Time: 40 Minutes
Serves: 4-6
Instructions
Step 1: Soak and Prepare the Saffron Mixture
To begin, soak the saffron strands in a small bowl of warm milk. Alongside, add the semolina (sooji), sugar, salt, cardamom powder, rose water, and kewra water into the glass of milk, and let it soak while you prepare the dough. The saffron and aromatic liquids will infuse the dough with a rich fragrance and a beautiful golden hue.
Step 2: Prepare the Dough
Sift the all-purpose flour (maida) into a large bowl. Create a well in the center and add ghee along with the saffron-infused milk mixture. Begin mixing the flour and ghee with your hands, gently incorporating the liquid into the flour. Gradually add more milk, a little at a time, until you achieve a soft, smooth dough. Knead the dough for a couple of minutes to make sure it is elastic. Cover the dough with a damp cloth and let it rest for 15 minutes. This resting time helps to develop the texture of the paratha.
Step 3: Divide and Roll the Dough
After 15 minutes, divide the dough into equal portions, each the size of a small golf ball. Roll each portion into a smooth ball. On a flat surface, flatten each dough ball into a 6-inch diameter circle using a rolling pin. Apply a thin layer of ghee all over the surface of the circle and dust it lightly with flour. The ghee adds a richness to the paratha, while the flour will help in the pleating process.
Step 4: Pleating the Dough
To create the characteristic layers, start folding the paratha dough like an accordion, just as you would pleat a saree. Begin at one edge of the dough and fold it over in small, even pleats, working your way to the other side. Once all the folds are in place, you should have a long strip of pleated dough. Carefully roll the dough into a swiss-roll shape, forming a small coil. Flatten this coil gently between your palms and dust it with flour.
Step 5: Rolling the Paratha
Now, using a rolling pin, roll the pleated dough into a thin 6-inch circle. The dough will naturally show off its delicate, flaky layers, thanks to the pleating technique. Be gentle while rolling to preserve the layers and avoid pressing too hard.
Step 6: Cooking the Paratha
Preheat a non-stick skillet or tawa over medium heat. Once hot, place the rolled paratha onto the skillet. Let it cook for a few seconds on each side, pressing lightly with a spatula or using a cotton kitchen towel to help the paratha puff up. Once the paratha starts to puff, flip it and cook the other side for a few more seconds. Smear some ghee over both sides and continue cooking until the paratha turns golden brown and crispy.
Repeat this process with the remaining dough portions.
Step 7: Serve and Enjoy
Serve your Nawabi Tawa Parathas hot, with an accompaniment of Paneer Makhani, Veg Tunday Kabab, and a refreshing Kachumber Salad made with cucumbers, onions, and tomatoes. This combination of dishes will transport you straight to the streets of Lucknow, where the Nawabs once enjoyed their royal meals.
Tips for Perfect Nawabi Tawa Paratha
- Resting the Dough: Donβt skip the 15-minute resting period for the dough, as it helps in making the paratha soft and pliable.
- Rolling Gently: When rolling the dough into a circle, be gentle to preserve the pleats and layers inside.
- Use of Ghee: Generously use ghee both during the pleating and cooking process for that rich, buttery flavor.
- Serving Suggestions: These parathas are best served with rich gravies like Paneer Makhani or spicy kebabs. They also pair wonderfully with yogurt or a refreshing salad.
This Nawabi Tawa Paratha recipe is a perfect way to indulge in a royal Lucknowi meal. Enjoy the aromatic blend of saffron, cardamom, and kewra, and treat yourself to a culinary experience fit for the Nawabs.
