Warqui Paratha : Complete Indulgence.

( Note: pls put the volume on mute..... or just ignore it.... :) )

Warqui Paratha...

Once you've seen the speed with which this guy makes these paratha's( Indian Bread ) Dont get so sure its as easy as it looks. This guy makes a living with this bread, this is one of the Hyderabad Specialities. Though he sells it at Rs. 5 a piece which is hardly anything, he still takes home just around 100 bucks at the end of the day maybe not even that much. This is what India is all about. Peolple slog to get just enough to fill their tummies, just their tummies.

Warqui basically means leaves... this paratha has many a layers and they look as if its a pile of leaves stacked together.. hence the name warqui paratha. Its a Muslim Speciality and found mainly in the musalmani areas of Hyderabad. Tell u one thing they know how to make the best food possible. Their food is like heaven.

Warqui Paratha

Ingredients

1 kg: Flour
50 gm: Ghee ( Clarified Butter)
20 gm: Sugar
Water for kneading
1 tsp: Salt

For Layering

150 gm: Malai ( or Cream)
200 gm: Fat ( Butter)
50 gm: Flour
Kewra essence few drops

Method
1. Prepare a soft dough with flour, salt, ghee, sugar and cold water. Keep aside for 30-45 minutes in a cool place, covered with a muslin cloth.

2. Shape into equal round balls and roll it with a rolling pin about 5-6 cm in diameter.

3. Put an even layer of the fat mixture on one rolled surface. Apply only in the centre and not all the way to the edges or else all the mixture will run out creating a mess. Fold into half. Apply fat mixture on surface. Refold into quarters. Shape this quarter into a ball gently.

4. Repeat the process once again. Finally roll to 12 to 15 cm in diameter.Bake in a moderate oven. In the above video the paratha is being cooked in clay oven called the tandoor.

5. Filling for Layering

Mix (cream) malai, flour and fat together till smooth and add a little bit of kewra essence to it. Try and keep this mixture coolotherwise while layering it will all ooze out.