Recipe: Saffron Warqi Parantha

Recipe: Saffron Warqi Parantha
Pic Courtesy: Chef Saransh Goila


500g refined flour (Maida)
100g Butter
2 tbsp Ghee
1 tsp Salt
4 tablespoons Sugar
1 gm Saffron
100 ml Milk
Water for kneading (approx.. 100 ml)


Crush and mix Saffron in warm milk. Let it rest for 10 minutes.

Add salt and sugar to the flour (maida) in a big deep bowl or on a clean kitchen counter.  Now rub the flour with ghee, until the texture is like crumbs, this is the shortening process to get a flaky end product. 

Create a well with this crumb-like flour, add saffron milk and some water in this well to bind the flour. Then slowly add more water, little by little and knead well, until a semi soft dough - pliable dough is formed, about 3 minutes. You’ll notice the flour by now will have a nice saffron colour. Cover with a moist cloth and keep aside to rest in a warm place for at least 15-20 minutes.

Divide the dough into 2 parts now. Working with one part at a time, lightly coat the dough with a little dry flour and place it on floured work surface, flatten it slightly and roll it out into a big rectangle sheet (2’’ * 12”) (preferably use a roller pin, if not – Well the regular belan will do). 

Now rub lots of butter all over on this rolled dough. Give it a tri fold - Basically fold the right side of 1/3rd of dough in and then cover it (overlap) with the leftover 1/3rd left side of the dough.  Pinch the loose ends, rub some butter on the top again. Now fold this folded dough into half again (it’ll be square now). Cover with moist cloth and place in the fridge for 15 minutes. After 15 minutes, roll this folded dough out again and repeat the whole folding and chilling process again. We’ve to do this whole process thrice.

Lots of hard work I know..!!! (Hard Warqi Parantha) After being folded, rolled and chilled thrice. Roll it out one last time into a big rectangle and cut it out in square or circle  paranthas (any size you prefer). Use a cutter for circles or a knife for the squares.

On a hot non stick pan place the cut out paranthas. Cook them evenly on low heat on both the sides. You’ll notice it’ll start to flake up, smear with some ghee or butter now. If the tava is too hot, it will brown quickly and not become flaky, so be careful. When both sides of paratha are crisp and flaky, remove it from the tava. Lightly crush it with your hand for the flakes to be visible. You can enjoy this delish warqi with kebabs or just have them with hot kadak chai. 

(The recipe has been shared by Chef Saransh Goila)

By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link