Varqi Parathas Recipe - A sweet paratha made from refined flour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) ( मैदा ) , Salt ( नमक )

Cuisine : Awadhi

Course : Breads

Varqi Parathas

Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.

For more recipes related to Varqi Parathas checkout Paneer Aur Pudina Naan , Bread Rolls , Focaccia , Hot Cross Buns . You can also find more Breads recipes like Cheese and Egg Bread, Pumpkin Chocolate Chip Bread, Herb Cheese Bread, Peethiwali Puri. Or try out these recipes from Awadhi Cuisine like Varqi Parathas, Lauki Kofta, Shaan E Raan, Nalli Gosht.

Varqi Parathas Recipe Card

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Varqi Parathas

  • Refined flour (maida) 4 cups

  • Salt to taste

  • Milk 1 cup

  • Sugar 2 1/2 teaspoons

  • Ghee to shallow

Method

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.

How to make Varqi Parathas

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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