Warqi Paratha is a rich layered paratha popular in many Indian States and Pakistan. This rich paratha makes a delicious combination with any gravy.
While I regularly make parotta, I was searching for W and ended up checking out many recipes and finally, this was different from the way I normally make, in sense of the way it is layered and the paste that is used too.
I made this during our weekly Parotta and Paneer Butter Masala dinners and the kids really enjoyed this rich flatbread. The layering technique is a little tedious, but then the final cooked version is all worth efforts.
Must say that of all the flatbread I did this series, this is one which took more time. The recipe I referred to used 1 egg, which I skipped. I also referred to another recipe, where three different layering techniques were shown. I followed this recipe and that layering technique.
So this rich Warqi Paratha is my choice for W in my A to Z International Flatbreads. If you are interested to know what's W for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti
V for Vastad Rotti
Step By Step Pictures for making Warqi Paratha
Warqi Paratha | How to make Layered Parotta
For the Flour Paste
Combine flour and ghee in a small frying pan and fry this over medium heat for about 3 minutes. Take off from heat and keep aside.
Add sugar to flour mixture. Return pan to heat and stirring constantly, cook on low heat, until sugar is dissolved, do not overcook the mixture. Remove from heat and keep aside to cool completely.
For Making dough
For making the dough, take a wide bowl, add flour, salt and pour in water slowly to knead to a soft pliable dough.
When the dough forms, continue kneading for another 10 to 15 mins, till the dough is very soft. Cover with a moist muslin cloth and keep it rest for 30 mins.
Making the layered paratha
Divide dough into 10 equal parts. Take one ball, keep the rest covered.
Now divide this one ball into 3 small balls.
Dust and roll out as thin as possible to a 6 inch diameter.
Brush all three discs with the paste mix.
Top each on top of the other.
Starting from the bottom, tightly rope inwards.
You will get one long rope.
Cut into 4 parts.
Turn it to the side you see the layers press it down.
Again top each on other.
Press well and dust it.
Roll out gently to a 6 inch paratha again.
Repeat the above with the rest of the balls.
Heat a tawa and when hot, cook the layered paratha on both sides, pressing gently to ensure it gets cooked well.
You can drizzle oil while cooking, brush with little ghee when you remove to a plate
Serve with gravy of your choice.
Recipe
Warqi Paratha | How to make Layered Parotta
Ingredients
For the Flour Paste
- 4 tbsp All purpose flour
- 4 tbsp Ghee
- 2 tbsp Sugar
For the Flatbread
- 2 cups All purpose flour
- Salt to taste
- Water for kneading
Instructions
For the Flour Paste
- Combine flour and ghee in a small frying pan and fry this over medium heat for about 3 minutes. Take off from heat and keep aside.
- Add sugar to flour mixture. Return pan to heat and stirring constantly, cook on low heat, until sugar is dissolved, do not overcook the mixture. Remove from heat and keep aside to cool completely.
For Making dough
- For making the dough, take a wide bowl, add flour, salt and pour in water slowly to knead to a soft pliable dough.
- When the dough forms, continue kneading for another 10 to 15 mins, till the dough is very soft. Cover with a moist muslin cloth and keep it rest for 30 mins.
Making the layered paratha
- Divide dough into 10 equal parts. Take one ball, keep the rest covered.
- Now divide this one ball into 3 small balls.
- Dust and roll out as thin as possible to a 6 inch diameter.
- Brush all three discs with the paste mix.
- Top each on top of the other.
- Starting from the bottom, tightly rope inwards.
- You will get one long rope.
- Cut into 4 parts.
- Turn it to the side you see the layers press it down.
- Again top each on other.
- Press well and dust it.
- Roll out gently to a 6 inch paratha again.
- Repeat the above with the rest of the balls.
- Heat a tawa and when hot, cook the layered paratha on both sides, pressing gently to ensure it gets cooked well.
- You can drizzle oil while cooking, brush with little ghee when you remove to a plate
- Serve with gravy of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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vaishalisabnani says
The warqi paratha has so many versions , each different than the other . The basic idea is to get the flaky layers , which I can see in the Paratha that you have made .
Serving with Paneer butter masala is a ideal combination . Perfect pick .
Priya Suresh says
Just love warqi parathas especially for their flakiness. How prefect and flaky those layers looks. Wish i get this paratha with some rich side dish to enjoy with. Extremely inviting paratha.
Sandhiya says
Warqi paratha sounds flaky and delicious. Seems like a tedious process, but the end paratha looks like it all worth it. Again an excellent find of flatbread recipe !!!
Sharmila - The Happie Friends Potpourri Corner says
Making layered parotta is tedious and i agree the end results are totally worth and i believe homemade is the best in case of parotta .Lovely combo with PB masala..
Harini says
Love the flaky layers of this parathas. I am sure the paneer gravy tastes awesome with this paratha. Good pick!
srividhya says
The flour paste is interesting. I reminds me of the sattu maavu we use in padhir pheni. The warqui paratha with paneer butter masala sounds like a delightful combo.
Pavani says
Such flaky and delicious looking paratha that is Valli. Your step by step pics are a great help to recreate this yummy dish at home.
simplytadka2 says
Wow.. such a flaky and crispy flatbread.
Gayathri Kumar says
I remember making this for one Valentine's day and loved it a lot. The procedure is similar to chirotti and it turns out amazing. Love the paratha and the combination of paneer butter masala sounds wonderful..
mayurisjikoni says
The more flaky the parathas the more work it requires. These parathas look so flaky. My hubby's favorite.
Sandhya Ramakrishnan says
Look at those layers! It is so worth all the extra step needed to make the layered parotta. Looks awesome Valli and hats off to you for making it.
Suma Gandlur says
Lovely parathas , Valli. This is what I had for my alphabet 'W' but the amount of work involved seemed too tedious and I gave up.
manjulabharathkumar2016 says
Wow perfectly made warqi paratha, such an wonderful pick for the letter.. looks so inviting !!
Padmajha PJ says
I had this bookmarked for flatbreads mega BM! looks like most of the flatbreads for the theme have been posted here and ours would be a repetition! Anyway, the layers do give it a nice taste and texture and would have been such a delicious meal with PBM.