Warqi paratha
AI-drafted · awaiting admin review
A flaky, many-layered paratha made with ghee-folded dough, a bread of the Awadhi table.
Region: LucknowOccasion: With kebabs and kormaTime: 50 minServes: 4Vegetarian
Ingredients
- 2 cups maida
- ½ cup milk and water, mixed
- 1 tsp sugar, ½ tsp salt
- 6 tbsp ghee, plus more for cooking
- 1 tbsp dry flour for dusting
Method
- Knead the flour, sugar, salt, 1 tbsp ghee and milk-water into a soft dough. Rest 30 minutes.
- Roll a ball out very thin, spread ghee all over and dust with flour.
- Fold it like a paper fan into a strip, then coil the strip into a spiral and press flat.
- Roll the spiral gently into a thick round so the layers stay intact.
- Cook on a tawa with ghee on medium heat until both sides are golden and the layers (warq) separate.
- Crush lightly between your palms to open the layers and serve hot.
History
Warq means a thin leaf or layer. Layered parathas of this kind were part of the elaborate bread tradition of Nawabi kitchens.
Significance
Served with kebabs and kormas at feasts, it shows the skill of Lucknow's bread-makers.