As the name evolves from a typical Indian background, Ulta Punjab signifies a simplistic yet a modern culinary twist to a paper thin bread. This dish is basically a crispy Lavash basket thrown in with some chaat and cheese flavours and is best served as an accompaniment to most charcoal fare. Ulta Punjab is a hot seller at Hitchki and it easily fits in the gap “I am super hungry” to “now I can wait for my food”.
HOW TO MAKE IT
- Refined flour - 1kg
- Salt - 20gm
- Sugar - 10gm
- Ripe banana - 2
- Refined oil - 40ml
- Milk - 100ml
- Water - 250ml
- Nylon sev - 50gm
- Amul butter - 25gm
- Coriander (chopped) - 10gm
- Chat masala - 5gm
- Deggi chilli powder - 5gm
- Amul cheese - 25 gm
- Pass the refined flour through a sieve
- Add salt, refined oil to maida.
- Grind banana and milk together.
- Pour the banana mixture along with water in maida.
- Make smooth dough and cover it with wet duster.
- Rest for 15 minutes.
- Now make small rounds of dough of 200 gram balls out of the dough.
- Roll out the dough and use the thick dome roomali pan to cook.
- If you do not have a roomali pan. Take a half sphere shaped pot and upturn it over a range and keep it on a slow flame.
- Make sure you cook it evenly and keep turning it to cook evenly.
- Brush the roomali all around with butter.
- Sprinkle chat masala, deggi chilli powder, coriander chopped and cheese on it.
- Now it is ready to be served.
— Ajay Thakur is the head chef at Dubai restaurant Hitchki.