Warqui Paratha, commonly known as Warq Paratha or layered paratha is an ideal combination with delicious curries. It is easy to prepare and the paratha can be stored for comparitively long time. Warqui paratha presents an ideal option for carrying it for picnic and short journeys. It goes excellent with kababs. Warq Paratha is ideal for breakfast as well as with meals.
- 1 kg: Flour
- 50 gm: Ghee
- 20 gm: Sugar
- Water for kneading
- 1 tsp: Salt
- For Layering
- 150 gm: Malai
- 200 gm: Fat
- 50 gm: Flour
- Kewra essence few drops
- Prepare a soft dough with flour, salt, ghee, sugar and cold water. Keep aside for 30-45 minutes in a cool place.
- Shape into equal round balls and roll it with a rolling pin about 5-6 cm in diameter.
- Put an even layer of the fat mixture on one rolled surface. Fold into half. Apply fat mixture on surface. Refold into quarters. Shape this quarter into a ball gently.
- Repeat the process once again. Finally roll to 12 to 15 cm in diameter.
Bake in a moderate oven.
- Filling for Layering
Mix cream malai, flour and fat together till smooth and add a little bit of kewra essence to it. This mixture is used to layer the different types of flaky parathas and naans.