Name: Jalebi Paratha
Prep time: 5 h
Cook time: 8 min
Total time: 5 h 8 min
Yield: Yield: 12
Cuisine: Indian
Ingredients: 180 g/6½ oz Desi Ghee (Clarified Butter only) or White Butter; 10 g/3 tsp Fennel; Salt; 250 ml/1 cup Milk; Flour to dust; Desi Ghee (Clarified Butter only) to shallow fry; 500 g/4 cups Flour

Preparation info

Yield:
12

Difficulty
Medium
Ready in
6 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

This exotic fennel-flavoured multi—layered bread has its origins in rural Avadh. It was accorded its rightful place in the ‘Pantheon’ of classic Indian Breads by the Chefs of Nawab Dara. The Nawab was Prime Minister in the Court of that supreme gourmet, Wajid Ali Shah.

Ingredients

500 g/4 cups Flour
Salt
250 ml/

Method

Preparation

THE FLOUR: Sieve with salt into a paraat.

THE FENNEL: Pound with a pestle.

THE DOUGH: Make a bay in the sieved flour, pour the milk and water (approx 120ml/½ cup) into it, start mixing gradually. When fully mixed, knead to make a dough, cover with a moist cloth and keep aside for 10 minutes. Add two-thirds of the melted