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Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Prepare the Dough
Create the Layering Paste (Satha)
Layer and Coil the Dough
Experience the magic of Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 605.08 calories per serving with 6.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Roll and 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.
Sprinkle finely chopped mint leaves, carom seeds (ajwain), or nigella seeds (kalonji) over the ghee paste before folding to add an aromatic twist.
For a dessert paratha, sprinkle a mixture of powdered sugar and ground cardamom over the ghee paste instead of just flour. Serve drizzled with honey or condensed milk.
The carbohydrates from the all-purpose flour provide a quick and significant source of energy to fuel your body and daily activities.
When made with high-quality, pure ghee, this paratha provides butyric acid and fat-soluble vitamins like A, E, and D, which are beneficial for gut health and immunity.
One Warqi Paratha contains approximately 350-400 calories, primarily from the refined flour and the generous amount of ghee used for layering and cooking.
Warqi Paratha is an indulgent dish and not considered a health food. It is high in refined carbohydrates and saturated fats from ghee. It's best enjoyed occasionally as part of a balanced diet.
This is usually due to one of three reasons: not resting the dough long enough, not applying enough ghee-flour paste between the layers, or pressing too hard when rolling out the final coiled dough. Ensure you follow these steps carefully.
Yes, you can make it with atta, but the texture will be different. It will be denser and less flaky than the traditional version made with maida. A 50/50 blend of maida and atta is a good compromise.
You can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. You can also form the coils, place them on a tray, cover with plastic wrap, and refrigerate. Let them come to room temperature for 15-20 minutes before rolling and cooking.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
