Vibrant Bi-Color Jalebi Paratha: A Flavorful Twist on Traditional Indian Flatbread
35 minutes
846 reads
About Vibrant Bi-Color Jalebi Paratha: A Flavorful Twist on Traditional Indian Flatbread
Imagine biting into a paratha bursting with vibrant color and flavor. This isn't your ordinary flatbread; it's the innovative Bi-Color Jalebi Paratha, a delicious fusion of textures and tastes.Fresh bathua leaves create a vibrant green layer, lending an earthy depth to each bite. The inner layer, a rich tapestry of spiced gram flour, perfectly complements the bathua's freshness.This visually stunning paratha is perfect for a memorable breakfast or a satisfying addition to your tiffin. Prepare to be amazed!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Bathua Paste
- 1 cup Bathua Leaves packed
- 1 Chili Pepper green, roughly chopped
- 2 clove Garlic
- 0.5 tsp Salt
For the Dough
- 1 cup Wheat Flour whole
- 1 tsp Salt
For the Spiced Gram Flour Filling
- 0.5 cup Gram Flour
- 1 Tbsp Oil for roasting
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
- 0.5 tsp Salt
- 0.25 cup Water or as needed
For Cooking
- 2 Tbsp Oil or as needed
Instructions
- Combine the bathua leaves, green chili, garlic, and salt in a food processor. Pulse until a smooth paste forms.
- In a large bowl, combine the whole wheat flour and salt. Gradually add the bathua paste and knead until a soft, pliable dough forms. This will create the vibrant green layer of your paratha. Cover and let the dough rest for at least 15 minutes. This allows the gluten to relax, resulting in softer parathas.
- Heat the oil in a pan over medium heat. Add the gram flour and roast, stirring constantly, until fragrant and lightly golden. This roasting process enhances the nutty flavor of the gram flour.
- Add the red chili powder, garam masala, and salt to the roasted gram flour. Stir well to combine. Remove from heat and let it cool slightly. Gradually add water to the spiced gram flour mixture, stirring until a smooth paste forms. This will be the flavorful filling for your paratha.
- Divide the green dough into equal portions. Roll out each portion into a thin circle. Spread a layer of the spiced gram flour paste evenly over the rolled-out dough. Fold the dough in half, then in half again to form a triangle or square. Gently roll out the folded dough again, being careful not to let the filling leak out.
- Heat a flat griddle or tawa over medium heat. Add a little oil to the hot surface. Place the prepared paratha on the griddle and cook for a few minutes per side, or until golden brown spots appear and the paratha is cooked through. Add more oil as needed while cooking. Serve hot with your favorite pickle or chutney.
Recipe Notes
Good To Know
- For extra crispiness and distinct jalebi-like spirals, roll the paratha tightly into a coil after layering the colored pastes, then flatten gently before cooking on the tawa.
- If bathua leaves are unavailable, substitute with spinach or methi leaves for a similar earthy flavor and vibrant green color, adjusting the moisture content as needed when making the paste.
- After cooking, brush the paratha lightly with ghee and cut into cross-sections to highlight the dual-color spiral pattern for an impressive presentation.
Expert Tips
- Experiment with different color combinations by using other vibrant vegetable purees like beetroot or carrot.
- For a richer flavor, add a sprinkle of nigella seeds or carom seeds to the dough.
- Don't overcrowd the tawa while cooking the parathas; this ensures even cooking and browning.
Storage Instructions
- Store any leftover parathas between parchment sheets in an airtight container.
- Reheat on a tawa with a splash of water to restore softness while preserving the layered effect.
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Recipe Nutrition
Calories: 328kcalCarbohydrates: 69gProtein: 9gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1710mgFiber: 2g
Geeta Biswas
Articles: 919
4 Comments
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This looks incredible! I need to try it.
Looks so good! Can’t wait to try it.
Such a scrumptious dish! Thank you.
This is a fantastic recipe! Thanks for sharing.