A soulful meal, the paratha is here is rich as the dough is layered with ghee, folded , rested and finally cooked on a tawa with some more ghee, making it rich and comforting. Great ti be served during the winters. 

You can prepare the dough, layer it and keep it ready the previous day and store it in the fridge. Use it the next day to roll out the parathas and cook on the tawa. Roasting it well on each side and see how the layers separate from each other. 

This lovely parathas served with a creamy gravy of milk, cream and cashew nuts, with a base of boiled onions and garlic, with added black pepper, that lends its spiciness to the dish.  Mushrooms and baby corn are pre cooked and then dunked into this lip smacking white colour pepper gravy. 

The meal is incomplete without the side of the absolutely fresh kachumber that is made of thin strips of onions and cucumbers with a splash of lemon juice. 

This meal can not only be served for a weeknight dinner but can also be packed into an office lunch box. 

Make Chakori Warqi, Mushroom Babycorn Kaali Mirri For Your Dinner Tonight

1. Warqi Paratha Recipe

Warqi Paratha Recipe

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2. Mushroom Baby corn Kaalimirri Recipe - Pepper Cashew Gravy

Mushroom Baby Corn Kaalimirri Recipe - Pepper Cashew Gravy

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3. Lacchedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad

Lachedar Kakdi Pyaz Kachumber Recipe - Onion Cucumber Salad

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