Name: Warqi Paratha
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 cup Maida (plus more for dusting); 0.75 cup Ghee (melted, divided); 1 tsp Salt; 0.75 cup Water (lukewarm, adjust as needed)

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Anda Ghotala & Warqi Paratha Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare the Eggs
- Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes to hard-boil.
- Transfer the boiled eggs to an ice bath to stop the cooking process and make peeling easier. Once cool, peel the eggs.
- Using a box grater, grate 4 of the boiled eggs. Finely chop the remaining 2 boiled eggs. Keep the grated and chopped eggs separate.
- In a small bowl, crack the 4 raw eggs and whisk them lightly with a fork until the yolks and whites are just combined. Set aside.
2
Create the Masala Base
- Heat the ghee and oil together in a heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and a deep golden brown.
- Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook the masala for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
3
Add Richness and Boiled Eggs
- Add the grated mawa to the pan. Stir and cook for 2 minutes, allowing it to melt and integrate completely into the masala.
- Gently fold in the grated and chopped boiled eggs, mixing carefully to coat them in the masala.
- Pour in 0.5 cup of warm water and add salt to taste. Bring the mixture to a gentle simmer and let it cook for 2 minutes.
4
Cook the 'Ghotala'
- Reduce the heat to the lowest setting. In a slow, steady stream, pour the whisked raw eggs into the simmering curry while stirring continuously with your other hand.
- Continue to stir gently for 3-4 minutes. The raw eggs will cook into soft, silky scrambles, thickening the gravy to a rich consistency.
- Avoid overcooking; the goal is to have soft, tender egg scrambles, not rubbery ones.
5
Finish and Garnish
- Turn off the heat. Stir in the garam masala, crushed kasuri methi, and fresh lemon juice.
- Garnish generously with chopped coriander leaves.
- Serve immediately with hot pav, roti, or parathas.

Ingredients

2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
- Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
- While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
- After resting, divide the dough into 8 equal portions and roll them into smooth balls.
- Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
- Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
- Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
- Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
- Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
- Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
- Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
- Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
- With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
- Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
- Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
- Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
- Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
- Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
- Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.

Awadhi Anda Ghotala with Warqi Paratha

Nutrition per Serving

Recipes in this Meal

1. Awadhi Anda Ghotala

Ingredients

2. Warqi Paratha

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About Awadhi Anda Ghotala with Warqi Paratha

Instructions

Ingredients

Instructions