Jalebi Paratha

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g refined flour
• salt
• 200 g oil
• 250 ml milk
• 2 1/2 teaspoons fennel seeds
• 1 teaspoon ajwain
• oil (to fry)

Recipe

• 1 sieve flour with salt into a flat dish.
• 2 pour the milk and some water and knead to a smooth dough.
• 3 cover with cloth and set aside for 1 hour.
• 4 knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft.
• 5 make 12-15 balls and keep aside covered with a wet cloth for 1 hour.
• 6 roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour.
• 7 cut a radius and keeping the centre as pivot, roll into a cone.
• 8 cut the top of the cone and insert at the back.
• 9 flatten the dough with your palm to make a pedha.
• 10 repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.
• 11 shallow fry fry on a tawa till golden brown and serve hot.