Jalebi Paratha


Makes/serves 4 servings
Duration 30 min
Difficulty Moderate
  • Indian
  • Vegetarian
  • Pan fry


  • 500 g – Refined flour
  • Salt to taste
  • 200 g – Vanaspati
  • 250 ml – milk
  • 2.5 tsp – Fennel seed
  • 1 tsp – Ajwain
  • Vanaspati to fry


  • Sieve flour with salt into a flat dish.
  • Pour the milk and some water.
  • Knead to a smooth dough.
  • Cover with cloth and set aside for 1 hour.
  • Knock back the dough.
  • Add the Vanaspati, Ajwain and crushed fennel seeds.
  • Knead well till the dough is soft.
  • Make 12 – 15 balls.
  • Keep aside covered with a wet cloth for 1 hour.
  • Roll out into a disc about 5 inches in diameter.
  • Layer with Vanaspati and dust with some flour.
  • Cut a radius. Keeping the centre as pivot, roll into a cone.
  • Cut the top of the cone and insert at the back.
  • Flatten the dough with your palm to make a Pedha.
  • Repeat for all the others.
  • Dust with flour and separate by butter or brown paper. Refrigerate for 20 minutes.
  • Shallow fry on a tawa till golden brown. Serve hot.

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