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500 g - Refined flour
Salt to taste
200 g - Vanaspati
250 ml - milk
2.5 tsp - Fennel seed
1 tsp - Ajwain
Vanaspati to fry
How to Make Jalebi Paratha
Sieve flour with salt into a flat dish.
Pour the milk and some water.
Knead to a smooth dough.
Cover with cloth and set aside for 1 hour.
Knock back the dough.
Add the Vanaspati, Ajwain and crushed fennel seeds.
Knead well till the dough is soft.
Make 12 - 15 balls.
Keep aside covered with a wet cloth for 1 hour.
Roll out into a disc about 5 inches in diameter.
Layer with Vanaspati and dust with some flour.
Cut a radius. Keeping the centre as pivot, roll into a cone.
Cut the top of the cone and insert at the back.
Flatten the dough with your palm to make a Pedha.
Repeat for all the others.
Dust with flour and separate by butter or brown paper. Refrigerate for 20 minutes.
Shallow fry on a tawa till golden brown. Serve hot.
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