• Prep Time 5-10 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description


Varqi paratha or layered paratha is an ideal combination with delicious curries.


  • Refined flour (maida) – 4 cups
  • Milk – 1 cup
  • Sugar – 2½ teaspoons
  • Salt – to taste
  • Pure ghee+ for shallow frying – ¾ cup



  1. Warm milk slightly and dissolve sugar in it.
  2. Sift flour with salt. Make a well in the center of the flour; pour in the milk and about a half cup of water. Mix into the flour gradually and knead into a soft dough. Cover with a damp cloth and set aside for ten minutes.
  3. Melt ghee and add two-thirds of it to the dough, incorporating it gradually; knead again. Cover the dough and set aside for ten minutes. Place the dough on a lightly-floured surface and flatten with a rolling pin into a rectangular shape.
  4. Apply one-fourth of the remaining ghee evenly over the rolled dough, dust with flour, fold one end over two-thirds of the rectangle, and then fold the other end over it to make three folds. Cover and refrigerate for ten minutes. Repeat this process thrice.
  5. Roll the dough into a one-eighth inch thick rectangle and cut out four-inch circles with a cutter. Make three crisscross evenly spaced incisions on the surface of each parantha.
  6. Place the paranthas on sheets of greaseproof paper and refrigerate until ready to cook.
  7. Heat a non stick tawa; add ghee and shallow-fry paranthas over low heat until golden brown on both sides. Serve immediately.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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