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Main Ingredients | Refined flour |
Cuisine | Indian |
Course | Breads |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Warqi Parantha - SK Khazana
- 2 cups + for dusting Refined flour
Method
- 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.
- Add 1½ tbsps ghee and mix till it is well incorporated. Cover with a damp muslin cloth and keep aside for 10-15 minutes.
- 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.
- Place 2 bricks on either side of the gas burner and place a kadai upside down resting on the bricks. Let it heat completely.
- Meanwhile, twist each dough cones to form more layers and flatten slightly. Dust the worktop with flour and roll each cone into a parantha.
- 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.
- Transfer on to a serving plate, apply ghee on top and serve hot with galouti kabab or with korma or by itself.
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