Dish name: Ulte Tawe Ka Parantha

Dish Type: Veg

Taste: Sweet

Ulte Tawe Ka Paratha, thin and tasty bread made in an inverted tawa. This is a perfect recipe to make Diwali all the more special.

Ingredients:

1 kg flour (maida)

100 gm ghee

10 threads of saffron

50 gm sugar

200 ml milk

Salt (according to taste)

Method:

Step 1: Mix all the ingredients with water and prepare a soft dough.

Step 2: Divide the dough into equal balls and roll the parantha into a disc of 3-4 inch diameter.

Step 3: Apply ghee on the rolled out parantha.

Step 4: Fold the parantha. Now again apply ghee on this fold.

Step 5: Again fold it.

Step 6: Now sprinkle some wheat flour and roll the double folded dough into a triangular or square shaped parantha or circular shaped parantha.

Step 7: Fry the parantha on tawa or griddle. Serve it hot.

Dish name: Bakarkhani

Dish Type: Veg

Taste: Sweet

Bakarkhani or Baqerkhani is a type of layered bread from Bangladesh, Pakistan and Kashmir, similar to paranthas or phyllo breads. This delicious creamy moghlai parantha is made by stretching a sheet of dough repeatedly and interleaving with ghee before baking on a tandoor or tawa.

Ingredients:

1 kg flour

5 gm crushed small cardamom

200 ml milk

10 gm cream

50 gm cashew

50 gm castor sugar

100 gm ghee

Method:

Step 1:
Mix all the ingredients in a bowl. Add required water and gradually knead into smooth dough.

Step 2: Divide this into equal balls. Flatten the balls and roll them out into 1 inch thick parantha.

Step 3:
Heat ghee in a deep frying pan and fry the parantha till it turns golden from both sides.

Courtesy: Sakhi