How to make Warqi Parantha - SK Khazana -
Warqi parantha also called ulti tawe ka parantha makes a perfect accompaniment to every kebab
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour,
Cuisine : Indian
Course : Breads
For more recipes related to Warqi Parantha - SK Khazana checkout Naan, Baguette, Bread Rolls, Pita Bread . You can also find more Breads recipes like Banana Puri Amritsari Kulcha Rajasthani Baati - SK Khazana Stromboli
Warqi Parantha - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Warqi Parantha - SK Khazana Recipe
Refined flour 2 cups + for dusting
Salt to taste
Granulated sugar 1 teaspoon
A few strands of saffron, soaked in water
Milk 1 cup
Ghee 1 1/2 tabl
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
