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Dhakai Paratha: Bengali-Style Flaky Paratha


Mar 17, 2016

PREPARATION TIME

COOKING TIME

SERVES

2-3

PREPARATION LEVEL

Easy

INGREDIENTS

    1 cup maida or all-purpose flour
    2 tbsp rice flour
    ½ cup milk
    Oil to deep fry
    1 tbsp oil
    Salt to taste

DIRECTIONS

Serve these Bengali-styel parathas with some curry or dal of your choice.

Method:

1. Knead a soft and pliable dough using flour, salt, oil, milk and water. Rest the dough for 20 mins.

2. Make small lime-sized dough balls from the prepared dough. Roll the dough into a 8 cm circle.

3. Apply ghee on the surface and sprinkle with rice flour. (This process will enable the layers to be visible once the porota is fried later)

4. Make an incision from the center of the circle till the edge.

5. Start rolling from one cut edge till the end. This will help to form a cone. Flatten the
cone from both ends and roll it out again till 6 cm in diameter.

6. Deep fry in hot oil till golden and crispy.

7. Dhakai porota served best with cholar daal (lentil)

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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