Jalebi Paratha Recipe
Are you looking for simple way to make Jalebi Paratha? This recipe is perfect for you. My friends love this recipe .Jalebi Paratha is a delicious flatbread Indian dish. During Ramadan, Muslims from the Indian subcontinent (India, Pakistan, Bangladesh), often eat Jalebi Paratha for break fast. It is thought that the butter and flour mixture are not only a good source of calories but also stave off hunger pangs and help sustain a person throughout the long day. You should try this Jalebi Paratha Recipe.
Summary
Preparation Time8 MinCooking Time20 Min
Ready In28 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Main IngredientFlour
Ingredients
| Refined flour | 500 Gram | |
| Salt | 1 To taste | |
| Vanaspati | 200 Gram | |
| Milk | 250 Milliliter | |
| Fenned Seed - 2 1/2 tsp. | ||
| Ajwain | 1 Teaspoon | |
| Vanaspati - to fry. | ||
Directions
Sieve flour with salt into a flat dish.
2. Pour the milk and some water and knead to a smooth dough. Cover with cloth and set aside for 1 hour.
3. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft. Make 12-15 balls and keep aside covered with a wet cloth for 1 hour.
4. Roll out into a disc about 5 inches in diameter, layer with vanaspati and dust with some flour.
5. Cut a radius and keeping the centre as pivot, roll into a cone. Cut the top of the cone and insert at the back. Flatten the dough with your palm to make a pedha.
6. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.
7. Shallow fry fry on a tawa till golden brown and serve hot.
2. Pour the milk and some water and knead to a smooth dough. Cover with cloth and set aside for 1 hour.
3. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft. Make 12-15 balls and keep aside covered with a wet cloth for 1 hour.
4. Roll out into a disc about 5 inches in diameter, layer with vanaspati and dust with some flour.
5. Cut a radius and keeping the centre as pivot, roll into a cone. Cut the top of the cone and insert at the back. Flatten the dough with your palm to make a pedha.
6. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.
7. Shallow fry fry on a tawa till golden brown and serve hot.
Comments
Comments: 1 |
Add a Comment
Ganesh Dutta says :
jalebi paratha is the most delicious paratha. Parathe wali gali in delhi is the famous hot spot for this type paratha
Posted on: 7 January 2008 - 10:41am
Chef
