Sanjeev Kapoor

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Varqi Parathas

A sweet paratha made from refined flour.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Varqi Parathas

Main Ingredients

Refined flour (maida), Salt





Level Of Cooking


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  • Refined flour (maida)
    4 cups
  • Salt
    to taste
  • Milk
    1 cup
  • Sugar
    2 1/2 teaspoons
  • Ghee
    to shallow


Step 1

Sieve flour with salt. Warm milk slightly and dissolve sugar in it. Make a well in the sieved flour, pour the milk and around half a cup of water and mix in gradually. When fully mixed, knead to make a soft dough.

Step 2

Cover with a moist cloth and keep aside for ten minutes. Melt ghee and add two-thirds of it to the dough, incorporate it gradually and knead it again. Cover and keep aside for ten minutes. Place the dough on a lightly floured surface and flatten with a rolling pin into a rectangular shape.

Step 3

Apply one-fourth of the remaining ghee evenly over the rolled dough, dust with flour, fold one end to two-thirds of the rectangle and then fold the other end over it to make three folds. Cover and refrigerate for ten minutes.

Step 4

Repeat this entire process thrice. Remove from the refrigerator and flatten into a rectangle around one-eighth inch thick and make round discs of four inch diameter with a round cutter.

Step 5

Then make three crisscross incisions evenly spaced on the surface of each disc. Place the discs on butter paper sheets and refrigerate until ready to serve.

Step 6

Melt ghee on a tawa and shallow fry the paranthas over low heat until golden brown on both sides. Serve hot.

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