by Tarla Dalal
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Added to 282 cookbooks
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Wonder why this paratha is called Jalebi Paratha when there is nothing sweet about it? Well, just have a look at the way it is rolled and you will understand why. Indeed, this delectable paratha requires some deft handwork in rolling it, first like a Swiss roll, and then into a flat paratha.
Applying ghee between the layers gives a crisp and layered texture to this special paratha. Although it might seem a little tough on first try, you will get the hang of it very soon, and in fact, you will start enjoying the unique process. Relish these Jalebi Parathas with a spicy accompaniment like Kadhai Paneer or Vegetable Kolhapuri .
- Combine the whole wheat flour, 2 tbsp ghee and salt, mix well and knead into a soft dough using enough lukewarm water.
- Divide the dough into 7 equal portions.
- Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
- Spread 1 tsp of ghee evenly over it.
- Sprinkle a little whole wheat flour evenly over it and spread it lightly.
- Fold from one end to the other to make pleats like a fan, while gently pressing them in between, as shown in the image below.
- Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
- Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till golden brown spots appear on both the sides.
- Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha.
- Repeat steps 3 to 10 to make 6 more parathas.
- Serve immediately.
Nutrient values per paratha
|Vitamin A||87.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||0 mg|
|Folic Acid||11 mcg|
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