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Varqi Parathas

A sweet paratha made from refined flour. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsRefined flour, Ghee
CuisineAwadhi
CourseBreads
Prep Time26-30 minutes
Cook time26-30 minutes
Serve4
TasteSweet
Level of CookingEasy
OthersVeg

Ingredients list for Varqi Parathas

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

Method

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

Nutrition Info

Calories2124
Carbohydrates375.8
Protein59.2
Fat42.5
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