How to make Varqi Parathas -
A sweet paratha made from refined flour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour, Ghee (घी)
Cuisine : Awadhi
Course : Breads
For more recipes related to Varqi Parathas checkout Naan, Baguette, Bread Rolls, Pita Bread . You can also find more Breads recipes like Banana Puri Saffron Bread Methi Puri Bajra Aloo Roti
Varqi Parathas Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Varqi Parathas Recipe
Refined flour 4 cups
Ghee 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.
Nutrition Info
Calories : 2124 Kcal
Carbohydrates : 375.8 gm
Protein : 59.2 gm
Fat : 42.5 gm
Other : 0
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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.
