Dhakai Paratha Recipe
Dhakai Paratha is a layered paratha or poori which popular in west bengal and served with aloo cholar dal and sondesh.
Ingredients
- 2 Cups Plain Flour/ Maida
- 3 Tsp. Oil
- 1/2 Cup Water
- Oil for Cooking
Instructions
- Combine flour and oil in large bowl and rub with palms like crumbs.
- Now add water slowly slowly to knead the dough. Dough should not be sticky or dry. Cover and keep aside for 10-15 minutes to rest.
- Now divide the dough into equal portions.
- Now sprinkle 1 tsp flour on the top of oil and spread again evenly.
- Take a knife and cut along the half center and roll it into cone shape. Now bind the loose end of corner inside of the cone.
- Cut it into half to remove pointed end and dip into oil and place on a separate plate. Cover and keep aside for 10 minutes more.
- Heat the oil in deep wok on medium flame.
- Now take a portion and roll it into round shape using rolling pin and dust with little flour if needed.
- Add the one by one paratha in hot oil to deep frying till to puffed up like luchi or poori and slightly brown.
- Now serve this poori or paratha with any gravy or dal recipe.
Notes
Never serve immediately and serve after 15-20 minutes with especially alu cholar dal (Bengali style)
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