Loading...
Experience the royal taste of Awadh with these incredibly soft, flaky, and multi-layered parathas. Made with milk and ghee, they have a melt-in-your-mouth texture that pairs perfectly with rich kebabs and kormas.
Prepare the Dough
Rest the Dough
Divide and Create Layers (Warq)
A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made from cashews, yogurt, and fragrant spices. This Mughlai-inspired dish is rich, aromatic, and perfect for a special meal.
A fragrant and royal rice dish from Lucknow, where long-grain basmati rice and hard-boiled eggs are slow-cooked in a sealed pot with subtle spices, saffron, and fried onions. A true culinary delight.
A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice and chana dal are cooked together with aromatic spices. This wholesome meal is perfect for a comforting lunch or dinner, often served with a side of yogurt.
Experience the royal taste of Awadh with these incredibly soft, flaky, and multi-layered parathas. Made with milk and ghee, they have a melt-in-your-mouth texture that pairs perfectly with rich kebabs and kormas.
This awadhi recipe takes 75 minutes to prepare and yields 4 servings. At 520.3 calories per serving with 8.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Roll the Parathas
Cook the Parathas
Serve
Replace half of the maida with whole wheat flour (atta) for a more fibrous paratha. The texture will be slightly denser but still delicious.
Add 1 tablespoon of finely chopped mint (pudina) or coriander leaves to the dough for a fresh, aromatic twist.
Sprinkle a pinch of carom seeds (ajwain) or crushed black pepper over the ghee before pleating the dough for a subtle spicy flavor.
Made from refined flour, these parathas provide a quick source of carbohydrates, offering an immediate energy lift, making them suitable for a hearty meal.
Ghee is a source of healthy fats, including butyric acid, and fat-soluble vitamins like A, E, and D. In moderation, it aids digestion and adds a rich, satisfying flavor.
One serving, which consists of two parathas, contains approximately 520-550 calories. The high calorie count is due to the use of refined flour and a generous amount of ghee.
Lucknowi Paratha is an indulgent dish and not considered a daily health food. It is made with refined flour (maida) and ghee, making it high in calories and refined carbohydrates. It's best enjoyed occasionally as part of a balanced meal.
Both are layered flatbreads, but the key difference is the texture. Lucknowi Paratha is made with milk, making it exceptionally soft and melt-in-the-mouth. Lachha Paratha is often made with water or a mix of milk and water, resulting in a flakier, crisper texture.
Yes, you can substitute maida with atta or use a 50/50 blend. Using only atta will result in a denser, heartier paratha that is not as soft as the traditional version, but it will be higher in fiber.
Cool the parathas completely, stack them with parchment paper in between, and store them in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa with a little ghee until soft and warm.
These parathas are traditionally paired with rich, aromatic dishes from Awadhi cuisine, such as Galouti Kebabs, Shami Kebabs, Chicken Korma, Mutton Nihari, or Paneer Pasanda.