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Jalebi Paratha is a crisp, flaky ghee cooked paratha made rich by the use of ghee while kneading the dough and chilling process. This paratha can be served with just dal or any creamy gravy to enhance the taste.
I remember reading a google book that talked about Jalebi Paratha. I almost thought it was a sweet paratha. So I googled and landed on this site that talked about this paratha being handed down from the grandparents’ generation. The whole story was so beautiful and fantastic to know.
Somehow I remembered my AtoZ Maharashtrian Sweets, where I was able to find sweets for all the alphabets, even for X, where a popular sweet shop sells an XL Jalebi, where the jalebi is a huge bright red colored size. My joy was boundless when I hit on it and even more when I finally made a huge circular one, without it breaking. Well for the mega BM, we do go any lengths!
Coming to the find, the writer is from Gujarati household so I naturally concluded this to be from Gujarat. These parathas can be stuffed or served plain. I actually went ahead served it with Aloo Baingan subzi, in a typical Andhra style. I had planned it over for the Saturday dinner.
I had to make it ahead as Hubby dear and Peddu were out for his competition and came home quite late. The clicking was done and the rotis in a hot pack. The parathas were so crispy and flaky, but since it was stored, it became very soft.
The dough was soft as hot water is used for mixing. It felt like Janta Roti in texture. You would surely enjoy when it is served hot.
Jalebi Paratha is made the same way as the jalebi sweet. The dough after being folded over ghee and flour, it is rolled into a spiral cone shape before being rolled out and cooked on a hot pan with ghee.
So for J, I have Jalebi Paratha in the A to Z Flatbread and More, where I am doing AtoZ Indian Flatbread. If you are wondering what I would have made for J in AtoZ Dosa Varieties, head over there!
A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
Pin it for Later!
Step by Step Pictures for making Jalebi Paratha
Jalebi Paratha | Flaky Paratha from Gujarat
Ingredients Needed:
- 2 cups Wheat Flour
- 3 tbsp Ghee
- Salt to taste
- 1 cup Boiling Water
How to make Jalebi Paratha
- Take the flour, ghee, and salt in a wide bowl.
- Add boiling water and mix with a spoon until you can handle the heat.
- When you can handle, mix with your palm to a soft dough.
- The dough tends to be very soft. Divide into equal balls.
- Dust and roll into a six inch diameter circle.
- Using a sharp knife, make a cut from the middle to the outside edge.
- Spread a tsp of melted ghee over the surface of the dough. Sprinkle dust over it the circle.
- Lifting from the slit you made, roll the dough into a spiral cone shape anticlockwise.
- Use the palm of your hand to flatten the cone down with the spiral layer side up.
- Repeat the same with rest of the balls. Cover with cling film and refrigerate for an hour.
- When you are ready to make, remove from the fridge, and lightly dust with flour before rolling each ball to a six inch circle, with the spiral side up.
- Heat a tawa and when hot, cook the paratha on both sides with oil/ghee. Using ghee makes it very crisp. However, you can use oil as well. Serve immediately.
- 2cups Wheat Flour
- 3tbsp Ghee
- Salt to taste
- 1cup Boiling water
-
Take the flour, ghee, and salt in a wide bowl.
-
Add boiling water and mix with a spoon until you can handle the heat.
-
When you can handle, mix with your palm to a soft dough.
-
The dough tends to be very soft. Divide into equal balls.
-
Dust and roll into a six inch diameter circle.
-
Using a sharp knife, make a cut from the middle to the outside edge.
-
Spread a tsp of melted ghee over the surface of the dough. Sprinkle dust over it the circle.
-
Lifting from the slit you made, roll the dough into a spiral cone shape anticlockwise.
-
Use the palm of your hand to flatten the cone down with the spiral layer side up.
-
Repeat the same with rest of the balls. Cover with cling film and refrigerate for an hour.
-
When you are ready to make, remove from the fridge, and lightly dust with flour before rolling each ball to a six inch circle, with the spiral side up.
-
Heat a tawa and when hot, cook the paratha on both sides with oil/ghee. Using ghee makes it very crisp. However, you can use oil as well.
-
Serve immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
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Posted in: Indian Cook
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