Warqi paratha literally means layered paratha, (warq = layer) , similarly laccha paratha literally means ring paratha (laccha = ring) and it is also a layered paratha but with a completely different method of preparation.
Laccha paratha is usually prepared from whole wheat atta, like other regular plain parathas, with a slightly different method of rolling/folding the dough.
Warqi paratha, on the other hand, is usually prepared from maida, it also incorporates a sweet element, sugar or kesar in some cases. It is sweet and savory.
Laccha paratha is usually folded like a fan, and then in a circular roll and then flattened out again.
Warqi paratha is folded in half many times to create as many layers as required and then flattened out again. The recipe might also recommend keeping the dough refrigerated for some time before rolling out the paratha.
Laccha paratha is available in 2 variations, tawa and tandoori. Mostly popular in Punjabi and north Indian cuisine. Some variations, with different ingredients also exist in south India, mostly in kerela cuisine. It originated in Punjab.
Warqi paratha is/was a part of awadhi cuisine and it originated in the kitchens of Lucknow nawabs.
Warqi Paratha Recipe is a flaky, rich paratha, loaded with ghee. The paratha dough requires quite a few folds to ensure the layers stand out well once cooked. Serve warqi paratha with a dal or gravy for a complete weeknight dinner.
- 4 cups All Purpose Flour (Maida)
- 3/4 cup Ghee
- Salt, to taste
- 2 teaspoons Sugar
- 1 cup Milk
- 1/3 cup Ghee, melted, for the layers
- Water, as required
- Add salt and sugar to the flour (maida) in a large, deep bowl or on a clean kitchen counter. Now rub the flour with ghee, until the texture is like breadcrumbs or sand. This is the shortening process to get a flaky end product.
- Create a well in this flour, add milk and some water in this well to bind the flour. Then slowly add more water, little by little and knead well, until a semi soft, pliable dough is formed, say about 3 minutes. The dough will acquire a golden colour from the saffron. Cover with a moist cloth and keep aside to rest in a warm place for at least 15-20 minutes.
- Divide the dough into 2 parts, working with one part at a time. Lightly coat the dough with a little dry flour and place it on floured work surface, flatten it slightly and roll it out into a big rectangle sheet (24″ by 12″) (preferably use a roller pin, if not, a regular belan will do). Now rub a layer of butter all over on this rolled dough.
- Fold the right side of 1/3rd of dough in and then cover it (overlap) with the leftover 1/3rd left side of the dough. Pinch the loose ends, rub some butter on the top again.
- Now fold this folded dough upwards in half again (it will be square now). Cover with moist cloth and place in the fridge for 15 minutes.
- After 15 minutes, roll this folded dough out again and repeat the whole folding and chilling process again.
- This whole process needs to be repeated thrice.
- After being folded, rolled and chilled thrice. Roll it out one last time into a big rectangle and cut it out in square or circle paranthas (any size you prefer). Use a cutter for circles or a knife for the squares.
- On a hot non-stick pan, place the cut out paranthas. Cook them evenly on low heat on both the sides. Youu2019ll notice itu2019ll start to flake up, smear with some ghee or butter now. If the tava is too hot, it will brown quickly and not become flaky, so be careful. When both sides of parantha are crisp and flaky, remove it from the tava.
- Lightly crush it with your hand for the flakes to be visible.