Still prevalent in Lucknow, the warqi paratha enjoys a huge fanfare in the region, but making the paratha is no cakewalk. The paratha originates from the royal kitchens of Awadh and it is believed that it was an important part of meals back then.
Laccha parathas, tandoori roti, naan and plenty of other flatbreads make their way into the basket. Naan is also of many types. Seasoned with garlic, butter, green chillies and whatnot, the naan is a soft and chewy bread that is stretched to be made. However, our tryst with a special kind of paratha happened at a recent food festival. The theme for the festival revolved around Awadhi cuisine, and they brought the best of delicacies to the table, and then everyone experienced the soft layers of Warqi paratha touch their lips.
While we dipped it into the Navratan korma, paneer nazakhat and murg musallam, the bread continued to be the highlight of every bite. Warqi paratha, for those untouched by the phenomenon, is a paratha or flatbread made with multiple layers. The multiple layers are achieved by continuous folding of the dough and therefore require a lot of time, effort and patience. The word warqi is derived from Awadhi, which means layers. This soft and flaky paratha shouldn’t
Read MoreFirst, crush the saffron and then warm the milk. Soak the saffron in the milk for 10 minutes.
In a bowl, add refined flour, salt, and sugar. Give it a mix. Pour it on the clean kitchen counter.
Add the ghee into the mixture and start mixing until the texture is breadcrumb like. Create a well in the middle of the mixture.
Pour in the saffron milk. Add some water to bind it. Start kneading by adding water little by little until you reach a semi-soft and pliable dough.
Let it rest for 3 minutes. The dough will acquire a golden-ish hue. Cover with a moist cloth and let it rest for 15-20 minutes.
Divide the dough into 2 parts. Lightly sprinkle some dry flour over the dough and place it on the kitchen surface that’s flour-dusted.
Flatten it a little and roll it out into a big rectangle. Rub a layer of butter all over the sheet.
Fold ⅓ of the right side of the dough in and cover it with ⅓ of the left side of the dough. Pinch the loose ends and rub some butter over them.
Fold this upwards to form a square and place in the fridge for 15 minutes. Remove the fridge and repeat the entire process three times.
Roll it out one more time into a large rectangle and cut into square or circular paranthas. Cut circles using a cutter and squares with a knife.
Place the cut-out paranthas on a hot, nonstick pan. Cook equally on both sides over low heat. You’ll see it flaking up; spread with ghee or butter immediately.
Crush it lightly with your palm to make the flakes visible. These warqi parathas may be eaten with kababs, kormas, or simply with tea.
Typically, this occurs when there is insufficient ghee or oil between the layers, or when the dough is not folded securely enough. Flaky textures are created by proper layering.
Yes, you may make the dough a few hours ahead of time and store it in the refrigerator. Allow it to come to room temperature before rolling.
This can happen if the dough is too stiff or the paratha is cooked on very high heat. A soft dough and medium heat are typically the ideal combination.
Yes, oil works as well, but ghee adds a deeper taste and helps to build better layers in warqi paratha.
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