Tasty and Delicious Jalebi Paratha Recipe

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Directions

• In a bowl add whole wheat flour, 2 tbsp ghee and salt, mix it well and knead into a soft dough by using enough lukewarm water.
• Divide the dough into equal portions and roll a portion of the dough into a 200 mm. (8”) diameter circle by using a little whole wheat flour.
• Spread 1 tsp of ghee evenly over it and sprinkle a little whole wheat flour evenly over it and spread it lightly.
• Fold from one end to the other to make pleats like a fan and gently press them in between.
• Roll it over again from one end to the other end to form a roll like jalebi and seal the open end tightly at the bottom in the center.
• Turnover the roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour.
• Heat a non-stick tawa (griddle) and cook the paratha with a little ghee and fry till golden brown spots appear on both the sides and switch off the flame.
• Remove on a serving plate and press it gently from the sides towards the center to make the layers more visible in the paratha.
• Serve it hot with shahi paneer and relish a lip smacking meal.

• Energy 184 cal
• Protein 3.7 g
• Carbohydrates 21.4 g
• Fiber 0.6 g4
• Fat 9.2 g
• Cholesterol 0 mg
• Vitamin A 87.4 mcg
• Vitamin B1 0.2 mg
• Vitamin B2 0.1 mg
• Vitamin B3 1.3 mg
• Vitamin C 0 mg
• Folic Acid 11 mcg
• Calcium 14.8 mg
• Iron 1.5 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 6.2 mg
• Potassium 97.2 mg
• Zinc 0.7 mg

Meghna Nath