Varqui Paratha
by Tarla Dalal
A Varqui Paratha is a brilliant concept used by Mughal chefs to prepare delicious flaky Parathas. Varqui Parathas are prepared with a mixture of wheat flour and plain flour. Individual chapattis are piled up and rolled into a Swiss roll before they are cut and rolled to form many layered Parathas.
Varqui Paratha recipe - How to make Varqui Paratha
Preparation Time: Cooking Time: Total Time:
Makes 6 parathas.
1/4 cup rice flour (chawal ka atta)
4 tbsp ghee
1 1/2 cups plain flour (maida)
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp salt
1/2 cup milk
ghee for cooking
Method
- Main Procedure
- Mix the rice flour with ghee and make a smooth paste. Keep aside.
- Mix the plain flour, wheat flour and salt in a bowl.
- Add the milk and water if required and knead into a soft dough.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 150 mm. (6") diameter.
- Place one circle on a flat, dry surface, spread the rice paste on one side and place another circle on the top.
- Place the remaining circles one on top of the other in the same way.
- Roll up like a Swiss roll and cut into 6 equal rings.
- Press each ring lightly and roll out again into a circle of 100 mm (4") diameter.
- Cook on a hot tava (griddle) with the help of a little ghee till both sides are golden brown.
- Serve hot.
Nutrient values per paratha
| Energy | 292 cal |
| Protein | 6.1 g |
| Carbohydrates | 37.6 g |
| Fiber | 2.2 g |
| Fat | 12.9 g |
| Cholesterol | 2.7 mg |
| Vitamin A | 134.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 7 mcg |
| Calcium | 49.9 mg |
| Iron | 1.6 mg |
| Magnesium | 41.6 mg |
| Phosphorus | 118.5 mg |
| Sodium | 267.4 mg |
| Potassium | 106.6 mg |
| Zinc | 0.6 mg |
Outbrain
The taste is nothing short of spectacular. It is filling and the aroma of the paratha just lingers in your mouth. There is no need to have a subzi with this.