Lucknowi Paratha
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.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of sifted maida, 1 tsp sugar, and 1 tsp salt. Mix well.
- c.Gradually pour in 1 cup of warm milk while mixing. Knead for 8-10 minutes until you have a very soft, smooth, and pliable dough. It should be softer and slightly stickier than regular chapati dough.
- 2
Step 2
- a.Rest the Dough
- b.Cover the dough with a damp cloth or a lid.
- c.Let it rest for a minimum of 30-45 minutes at room temperature. This step is crucial for relaxing the gluten, which results in softer parathas.
- 3
Step 3
- a.Divide and Create Layers (Warq)
- b.After resting, knead the dough for another minute. Divide it into 8 equal portions and roll them into smooth balls.
- c.Take one dough ball, dust it with dry maida, and roll it out into a very thin circle (8-9 inches in diameter), almost translucent.
- d.Generously brush about 1-2 teaspoons of melted ghee over the entire surface of the rolled dough.
- e.Lightly sprinkle some dry maida over the ghee.
- f.Starting from one edge, fold the dough back and forth to create narrow pleats, like making a paper fan.
- g.Gently hold both ends of the pleated strip and stretch it slightly to lengthen it.
- h.Coil the strip tightly into a spiral, tucking the loose end underneath to secure it. This layered ball is called a 'pēṛā'.
- i.Repeat for all remaining dough balls and let them rest for 5 minutes.
- 4
Step 4
- a.Roll the Parathas
- b.Take one coiled pēṛā and gently flatten it with your palm.
- c.Lightly dust with maida and carefully roll it into a 5-6 inch circle. Apply very light pressure to avoid compressing and merging the layers.
- 5
Step 5
- a.Cook the Parathas
- b.Heat a tawa or flat griddle on medium heat. The tawa should be hot but not smoking.
- c.Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
- d.Flip the paratha. Apply about 1 teaspoon of ghee to the half-cooked side.
- e.Flip again after another 30 seconds and apply ghee to the other side.
- f.Gently press the paratha with a spatula, especially around the edges, and cook while flipping every 20-30 seconds. Continue until both sides are golden brown with distinct flaky layers. This should take about 2-3 minutes per paratha.
- g.Repeat the process for all remaining parathas.
- 6
Step 6
- a.Serve
- b.Remove the cooked paratha from the tawa. For extra flakiness, gently crush it between your palms (while it's still hot, be careful) to open up the layers.
- c.Serve immediately with rich dishes like Galouti Kebab, Chicken Korma, or Paneer Pasanda.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be very soft. Using warm milk is key to achieving this texture.
- 2Do not be frugal with ghee during the layering process; it's what creates the signature 'warq' or layers.
- 3Resting the dough is a non-negotiable step. It makes the dough pliable and the final parathas soft.
- 4When rolling the coiled dough, use extremely light pressure to preserve the delicate layers you've created.
- 5Cook on a consistent medium flame. Too high, and it will burn; too low, and it will become hard and chewy.
- 6Ensure the tawa is well-heated before placing the paratha on it for a perfect cook.
Adapt it for your goals.
Healthier Version
Replace half of the maida with whole wheat flour (atta) for a more fibrous paratha. The texture will be slightly denser but still delicious.
Herbed ParathaHerbed Paratha
Add 1 tablespoon of finely chopped mint (pudina) or coriander leaves to the dough for a fresh, aromatic twist.
Spiced VersionSpiced Version
Sprinkle a pinch of carom seeds (ajwain) or crushed black pepper over the ghee before pleating the dough for a subtle spicy flavor.
Why this is on our healthy list.
Instant Energy Boost
Made from refined flour, these parathas provide a quick source of carbohydrates, offering an immediate energy lift, making them suitable for a hearty meal.
Richness of Ghee
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.
Frequently asked questions
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.