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Jalebi Paratha | Flaky Paratha from Gujarat

Jalebi Paratha is a crisp, flaky ghee cooked paratha made rich by the use of ghee while kneading the dough and chilling process.
Course Dinner
Cuisine Gujarathi
Keyword Flaky Paratha
By Cook Method Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Indian Flatbread
Author Srivalli


  • 2 cups Wheat Flour
  • 3 tbsp Ghee
  • Salt to taste
  • 1 cup Boiling water


  • 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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