Warqi Paratha with Boondi Raita

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.

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.

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.