Jalebi Paratha is a crisp, flaky ghee-cooked paratha made rich by the use of ghee while kneading the dough and chilling process. This paratha can be served with just dal or any creamy gravy to enhance the taste.
I remember reading a google book that talked about Jalebi Paratha. I almost thought it was a sweet paratha. So I googled and landed on this korasoi site that talked about this paratha being handed down from the grandparents' generation. The whole story was so beautiful and fantastic to know.
Somehow I remembered my AtoZ Maharashtrian Sweets, where I was able to find sweets for all the alphabets, even for X, where a popular sweet shop sells an XL Jalebi, where the jalebi is a huge bright red colored size. My joy was boundless when I hit on it and even more when I finally made a huge circular one, without it breaking. Well for the mega BM, we do go to any lengths!
Coming to the find, the writer is from a Gujarati household so I naturally concluded this to be from Gujarat. These parathas can be stuffed or served plain. I actually went ahead served it with Aloo Baingan subzi, in a typical Andhra style. I had planned it over for the Saturday dinner.
I had to make it ahead as Hubby dear and Peddu were out for his competition and came home quite late. The clicking was done and the rotis in a hot pack. The parathas were so crispy and flaky, but since it was stored, they became very soft.
The dough was soft as hot water is used for mixing. It felt like Janta Roti in texture. You would surely enjoy it when it is served hot.
Jalebi Paratha is made the same way as the jalebi sweet. The dough after being folded over ghee and flour is rolled into a spiral cone shape before being rolled out and cooked on a hot pan with ghee.
So for J, I have Jalebi Paratha in the A to Z Flatbread and More, where I am doing AtoZ Indian Flatbread. If you are wondering what I would have made for J in AtoZ Dosa Varieties, head over there!
A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
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Step by Step Pictures for making Jalebi Paratha
Jalebi Paratha | Flaky Paratha from Gujarat
Ingredients Needed:
- 2 cups Wheat Flour
- 3 tbsp Ghee
- Salt to taste
- 1 cup Boiling Water
How to make Jalebi Paratha
- Take the flour, ghee, and salt in a wide bowl.
- Add boiling water and mix with a spoon until you can handle the heat.
- When you can handle it, mix with your palm to a soft dough.
- The dough tends to be very soft. Divide into equal balls.
- Dust and roll into a six-inch diameter circle.
- Using a sharp knife, make a cut from the middle to the outside edge.
- Spread a tsp of melted ghee over the surface of the dough. Sprinkle dust over it the circle.
- Lifting from the slit you made, roll the dough into a spiral cone shape anticlockwise.
- Use the palm of your hand to flatten the cone down with the spiral layer side up.
- Repeat the same with the rest of the balls. Cover with cling film and refrigerate for an hour.
- When you are ready to make, remove from the fridge, and lightly dust with flour before rolling each ball to a six-inch circle, with the spiral side up.
- Heat a tawa and when hot, cook the paratha on both sides with oil/ghee. Using ghee makes it very crisp. However, you can use oil as well. Serve immediately.
Recipe
Jalebi Paratha | Flaky Paratha from Gujarat
Ingredients
- 2 cups Wheat Flour
- 3 tbsp Ghee
- Salt to taste
- 1 cup Boiling water
Instructions
- Take the flour, ghee, and salt in a wide bowl.
- Add boiling water and mix with a spoon until you can handle the heat.
- When you can handle, mix with your palm to a soft dough.
- The dough tends to be very soft. Divide into equal balls.
- Dust and roll into a six inch diameter circle.
- Using a sharp knife, make a cut from the middle to the outside edge.
- Spread a tsp of melted ghee over the surface of the dough. Sprinkle dust over it the circle.
- Lifting from the slit you made, roll the dough into a spiral cone shape anticlockwise.
- Use the palm of your hand to flatten the cone down with the spiral layer side up.
- Repeat the same with rest of the balls. Cover with cling film and refrigerate for an hour.
- When you are ready to make, remove from the fridge, and lightly dust with flour before rolling each ball to a six inch circle, with the spiral side up.
- Heat a tawa and when hot, cook the paratha on both sides with oil/ghee. Using ghee makes it very crisp. However, you can use oil as well.
- Serve immediately.
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vaishalisabnani says
Yes , I have heard about Jalebi parathas , the first time I read about them even I thought it would be a sweet one , but later knew that the name comes from the style of rolling .
I am sure this delicious paratha would be new to most , it sure is a perfect pick for the alphabet . Wish you had enjoyed while it was still hot :))
Sowmya:) says
That is such a unique and different paratha....looks so flaky and inviting. I could have it for breakfast or dinner. Fabulous pick!
Priya Suresh says
Even with wheat flour, this Jalebi paratha looks super flaky as much as like we do with our parottas. Lovely pick for J valli. And am sure this paratha will definitely please everyone at home as we are ardent fan of parottas.
gayathriraani says
I came across this method of folding when I was writing about a series on layered parathas. Didin't know about the name or its origin at that time. The parathas look very flaky and it would be so good with even a simple side dish.
harini says
Very interesting way to get the layers. I agree we go a little over board with mega bm 🙂
mayurisjikoni says
I'm hearing about jalebi paratha for the first time. However, parathas made in the same style by my aunts, mum, mother in law are usually called padvara paratha or if folded into a square after smearing with ghee they are called chopada. Whatever the name, these parathas taste really good with any curry.
Annapurnaz says
This is not fair Valli. It is raining outside and I was already trying to control my cravings for hot jalebi and here I saw your jalebi paratha. Started reading that I'll get to know some jalebi stuffed paratha or something else, but this like lachha paratha.....this is cheating
Jokes apart, paratha is really looking so flaky and crisp. Dal makhni with it.....Mmmm...delicious
Renu Agrawal Dongre says
Even I thought after reading the name that it will be some sweet paratha, or jalebi stuffed ..haha. paratha looks perfectly flaky, would love to enjoy with some spicy pickle or tea
Sandhya Ramakrishnan says
I was really hoping for some jalebi stuffed paratha after reading the name of the recipe. This is such an interesting way to roll a paratha and you have ome pretty good layers there.
Simply Tadka says
Jalebi paratha looks so interesting and love the way you cook and serve this paratha.
Padmajha PJ says
I had shortlisted Janata Roti and Jalebi paratha but went ahead with jowar roti. Initially I too thought this was a sweet flatbread. You have made it so well Srivalli and it would have been nice with that aloo Baingan curry.
code2cook says
I came to know paratha while searching for flaky paratha. Having different fold I wanted to try. Beautifully you made and that crumbly look is amazing. great job.