Warqi Parantha - SK Khazana

Ingredients list for Warqi Parantha - SK Khazana

• 2 cups + for dusting Refined flour

Method

1. Take refined flour in a large bowl, add salt, sugar and saffron water, and add milk and mix well. Break the dough into pieces and combine it again, till a soft dough is formed.
2. Add 1½ tbsps ghee and mix till it is well incorporated. Cover with a damp muslin cloth and keep aside for 10-15 minutes.
3. Divide the dough into equal medium sized portions and shape them into balls. Place each ball on the worktop and roll into a thick disc. Apply a little ghee on top and make a cut from the centre with the back of a spoon. Roll it along the radius to form a cone. Cover with a damp muslin cloth and set aside for 10 minutes.
4. Place 2 bricks on either side of the gas burner and place a kadai upside down resting on the bricks. Let it heat completely.
5. Meanwhile, twist each dough cones to form more layers and flatten slightly. Dust the worktop with flour and roll each cone into a parantha.
6. Apply a little ghee on top of the hot kadai and place one parantha on it. Cook for 1 minute, flip and apply a little ghee on top. Cook for 1 minute, flip and apply ghee on top. Flip again. Press and rub with a duster shaped into a ball. cook till golden brown specs appear on both sides, apply ghee in between.
7. Transfer on to a serving plate, apply ghee on top and serve hot with galouti kabab or with korma or by itself.