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Ulte Tawe Ka Paratha

Learn to cook with milk and wheat parathas cooked on an inverted griddle.
Ulte Tawe Ka Paratha Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 4

Cooking Time

-20 min

Difficulty

- Medium

Preparation Time

- 15 min

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INGREDIENTS

  • 1 Cup Soaked Pigeon Peas
  • 1 tbsp Split Black lentils
  • 1tbsp Fenugreek Seeds
  • 1tbsp Split Bengal Gram
  • 2 1/2 tbsp Coriander Seeds
  • 4 Dry Red Chillies
  • 1 1/2 tbsp Coconut
  • 1/2 Cup Bottle Gourd
  • 1/2 cup Diced Onion
  • 1/2 cup eggplant
  • 1/2 pumkin
  • 6 to 7 Drumsticks
  • Salt
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Tamarind Pulp
  • 2 to 3 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 9 to 10 Curry Leaves
  • 1/2 Asafoetida

HOW TO PREPARE ULTE TAWE KA PARATHA

  1. 1

    Heat Oil in a Pan For Syrup add water and jaggery in a pot and let it melt, Stir of needed.
  2. 2

    For Thekua dough take whole wheat flour with husk , add fresh grated coconut, green cardamom powder, ghee and mix it to make it look like a crumble.
  3. 3

    Strain the syrup, cool it down and mix it in the flour batter and make medium soft dough, Grease palm with ghee and take small ball of the dough and shape it like a leaf.
  4. 4

    Using knife make a small lines on one side of the thekua which will resemble like a leaf.
  5. 5

    Deep fry thekua on a medium heat, Sprinkle sugar powder on thekua and serve.
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