Jalebi Paratha
cooked in a pan and spiced with fennel seeds and ajwain for a South Asian bread. It's finished with flour, separate by butter or brown paper.
20 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Cook 20 min · 20 min total
- easy
- 1
Sieve flour with salt into a flat dish. Pour the milk and some water and knead to a smooth dough.
- 2
Cover with cloth and set aside for 1 hour. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft.
- 3
Make 12-15 balls and keep aside covered with a wet cloth for 1 hour. Roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour.
- 4
Cut a radius and keeping the centre as pivot, roll into a cone. Cut the top of the cone and insert at the back.
- 5
Flatten the dough with your palm to make a pedha. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.
- 6
Shallow fry fry on a tawa till golden brown and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
