Dhakai Paratha is a layered paratha or poori which popular in west bengal and served with aloo cholar dal and sondesh.
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.
Never serve immediately and serve after 15-20 minutes with especially alu cholar dal (Bengali style)
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