Jalebi Paratha

Ingredients

• 500 g refined flour
• salt
• 200 g oil
• 250 ml milk
• 2 1/2 teaspoons fennel seeds
• 1 teaspoon ajwain
• oil (to fry)

Directions

1. 1

   Sieve flour with salt into a flat dish.

2. 2

   Pour the milk and some water and knead to a smooth dough.

3. 3

   Cover with cloth and set aside for 1 hour.

4. 4

   Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft.

5. 5

   Make 12-15 balls and keep aside covered with a wet cloth for 1 hour.

6. 6

   Roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour.

7. 7

   Cut a radius and keeping the centre as pivot, roll into a cone.

8. 8

   Cut the top of the cone and insert at the back.

9. 9

   Flatten the dough with your palm to make a pedha.

10. 10

    Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.

11. 11

    Shallow fry fry on a tawa till golden brown and serve hot.