Warqi Paratha | How to make Layered Parotta

Warqi Paratha

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 kids really enjoyed this rich flatbread.

The layering technique is 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 used 1 egg, which I skipped. I also referred 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.
Warqi Paratha

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

How to make Warqi Paratha    Step By Step Pictures for making Warqi ParathaHow to make Warqi Paratha 1How to make Warqi Paratha 2

How to make Warqi Paratha 3

How to make Warqi Paratha 4

Layered Parotta

Warqi Paratha | How to make Layered Parotta

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

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.Warq Paratha

Print Recipe
Warqi Paratha | How to make Layered Parotta
Warqi Paratha is a rich layered paratha popular in many Indian States and Pakistan. This rich paratha makes a delicious combination with any gravy.
Warqi Paratha
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dinner
Cuisine Indian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
For the Flour Paste
For the Flatbread
Course Dinner
Cuisine Indian
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
For the Flour Paste
For the Flatbread
Warqi Paratha
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Flour Paste
  1. 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.
  2. 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
  1. For making the dough, take a wide bowl, add flour, salt and pour in water slowly to knead to a soft pliable dough.
  2. 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
  1. Divide dough into 10 equal parts. Take one ball, keep the rest covered.
  2. Now divide this one ball into 3 small balls.
  3. Dust and roll out as thin as possible to a 6 inch diameter.
  4. Brush all three discs with the paste mix.
  5. Top each on top of the other.
  6. Starting from the bottom, tightly rope inwards.
  7. You will get one long rope.
  8. Cut into 4 parts.
  9. Turn it to the side you see the layers press it down.
  10. Again top each on other.
  11. Press well and dust it.
  12. Roll out gently to a 6 inch paratha again.
  13. Repeat the above with the rest of the balls.
  14. Heat a tawa and when hot, cook the layered paratha on both sides, pressing gently to ensure it gets cooked well.
  15. You can drizzle oil while cooking, brush with little ghee when you remove to a plate
  16. Serve with gravy of your choice.

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14 comments

  1. 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 .

  2. 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.

  3. 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 !!!

  4. 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.

  5. 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.

  6. 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..

  7. Wow perfectly made warqi paratha, such an wonderful pick for the letter.. looks so inviting !!

  8. 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.

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