Chef Pankaj Bhadouria’s Jalebi Paratha: Crispy, Spicy & Flavorful
30 minutes
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About Chef Pankaj Bhadouria's Jalebi Paratha: Crispy, Spicy & Flavorful
Savor the magic of Celebrity Chef Pankaj Bhadouria's Jalebi Paratha, a crispy, aromatic flatbread inspired by her Lucknow culinary adventures. Imagine the delightful fusion of textures and spices, a true culinary masterpiece.This unique Indian flatbread features a gram flour-based dough, expertly filled with zesty ginger, chilies, and fragrant spices. Skilfully shaped into intricate jalebi-like swirls and pan-fried to golden perfection, they're perfect for any meal.Elevate your breakfast, brunch, or snack time with this chef-approved recipe, delivering authentic homestyle flavors with a touch of culinary artistry. Prepare to be amazed!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dough
- 1 cup All-Purpose Flour
- 1 cup Gram Flour besan
- 1 1/2 tsp Salt or to taste
- 2 tbsp Oil for the dough
Filling
- 1/2 tsp Carom Seeds ajwain
- 1/2 tsp Asafoetida hing
- 2 1/2 Chilies finely chopped, green
- 1 tsp Ginger finely chopped
- 2 tsp Gram Flour besan, for filling
- 2 tsp Water
For Serving
- 1 tsp Chili Powder red
- 1/2 tsp Mango Powder amchur, dry
- 1 tsp Chaat Masala
- Oil for shallow frying
Instructions
- In a large bowl, combine the refined flour, bengal gram flour, salt, and oil. Gradually add water and knead into a soft, pliable dough. This forms the base of your Jalebi Paratha.
- Heat oil in a pan over medium heat. Add carom seeds and asafoetida. Sauté for a few seconds until fragrant. This releases their aromatic oils, adding depth of flavor.
- Add the chopped green chilies and ginger to the pan. Sauté until softened, about 1 minute. Incorporate 2 teaspoons of bengal gram flour and continue to cook on low flame, stirring constantly, until the mixture turns golden brown and fragrant. This roasting process deepens the flavor of the filling.
- Remove the pan from the heat and allow the mixture to cool slightly. Add 2 teaspoons of water and mix well to form a smooth paste. This paste will be the flavorful filling for your parathas.
- On a lightly floured surface, roll out a portion of the dough into a thin circle. Spread a layer of the prepared filling evenly over the surface of the rolled-out dough.
- Starting from one side, tightly roll the dough into a long strip. Cut the strip diagonally from both ends, leaving the center intact. This creates the distinctive jalebi shape.
- Carefully coil the cut strip into a spiral, resembling a jalebi. Gently flatten the coiled dough with your hand to form a round paratha.
- Heat oil in a flat griddle or tawa over medium heat. Shallow fry the paratha, flipping it occasionally, until both sides are golden brown and crispy. Gently press the paratha with a spatula to ensure even cooking.
- Once cooked, sprinkle the hot paratha with chaat masala and dry mango powder for an extra burst of flavor. Serve immediately and enjoy the crispy, spicy, and flavorful Jalebi Paratha.
Recipe Notes
Good To Know
- These parathas offer a delightful contrast in textures, with a soft interior and a crispy exterior.
- For an extra flaky and layered texture, brush the rolled-out dough lightly with ghee before shaping it in the jalebi-style spiral.
- If you prefer a milder spice level, try swapping out green chilies for finely chopped fresh coriander and a pinch of kasuri methi (dried fenugreek leaves).
- Reheat leftover parathas directly on a hot tawa or skillet with a few drops of ghee for best results.
- For a visually appealing presentation, drizzle the parathas with a little beaten yogurt seasoned with roasted cumin powder and a sprinkle of pomegranate seeds.
Expert Tips
- Experiment with different fillings: While the recipe may have a standard filling, consider variations like spiced potatoes, paneer, or even a sweet filling for a unique twist.
- Ensure the dough is rested adequately: Allowing the dough to rest for at least 30 minutes helps gluten development, resulting in softer and more pliable parathas.
- Control the heat while cooking: Cook the parathas over medium heat to ensure they cook evenly and develop a beautiful golden-brown color without burning.
Storage Instructions
- Store leftover jalebi parathas in an airtight container at room temperature for up to a day. For longer storage, refrigerate for up to 3 days. Reheat as directed in the "Good To Know" section.
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Recipe Nutrition
Calories: 658kcalCarbohydrates: 92gProtein: 12gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgFiber: 3g
Geeta Biswas
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What a flavorful dish! Thanks for sharing.
This looks amazing! Thanks for sharing.
I’m excited to try this recipe!