Month: May 2013

image_pdfimage_print
Jalebi Paratha Dough

Jalebi Paratha

I’m yet to meet someone who doesn’t bask in the crisp, flaky gloriousness of ghee-cooked paratha. They’re like the classy, generous older sister of chapattis and perfect for scooping up rich curries and daals. You can glam them up any way you like; stuff them with spicy mashed potato, crushed peas, fresh paneer or grated vegetables. My personal favourite is peppery mooli (white radish), but I’m also wild about plain flaky paratha including the ones that are made with fresh coconut milk, South Indian style. These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. To make Jalebi, first a batter is made with flour and yoghurt, which is piped directly into hot oil in coiled circle shapes to create a beautiful ‘spider-web’. The hot fritters are then lifted out of the oil and plunged into a hot sugar syrup spiced with cardamom and saffron until soaked through. They are served warm or cold at special occasions with ‘gathia’, long savoury snacks made with chickpea flour …