Warqi Parantha | Modern Khansama | Sanjeev Kapoor Khazana

Saffron flavoured flaky Warqi Paranthas, best served with kebabs!

WARQI PARANTHA

Ingredients

2 cups refined flour + for dusting
Salt to taste
1 tsp granulated sugar
A few strands of saffron, soaked in water
1 cup milk
1½ tbsps ghee + for applying

Method

1. In a large bowl, add refined flour, salt, sugar and saffron in water, and add milk and mix well. Break the dough into pieces and combine it again, knead till soft dough is formed.
2. Add 1 tbsp ghee and knead till well combined. Cover with a damp muslin cloth and keep aside for 10-15 minutes.
3. Divide the dough into equal medium sized portions and shape them into balls. Place on a worktop and roll into a thick disc. Apply a little ghee on top and make a cut from the centre using the back of a spoon. Fold it along the radius to form a cone. Cover with a damp muslin cloth and set aside.
4. Place 2 bricks on the sides of the gas and place a kadai upside down on top. Let it heat completely.
5. Meanwhile, twist the prepared dough cones to form more layers and flatten slightly. Dust the worktop with flour and roll a dough cone into a parantha.
6. Apply a little ghee on top of the hot kadai and place the prepared parantha on top. Cook for 1 minute, flip and apply a little ghee on top. Cook for 1 minute, flip and apply ghee on top. Flip again, rub and press using a cloth duster and cook till golden brown specs appear on both sides, apply ghee in between.
7. Transfer on to a serving plate, apply ghee on top and serve hot.

Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :

#sanjeevkapoor #WarqiParantha