Jalebi Paratha

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Ingredients Nutrition


  1. Sieve flour with salt into a flat dish.
  2. Pour the milk and some water and knead to a smooth dough.
  3. Cover with cloth and set aside for 1 hour.
  4. Knock back the dough, add the vanaspati, ajwain and crushed fennel seeds and knead well till the dough is soft.
  5. Make 12-15 balls and keep aside covered with a wet cloth for 1 hour.
  6. Roll out into a disc about 5 inches in diameter, layer with oil and dust with some flour.
  7. Cut a radius and keeping the centre as pivot, roll into a cone.
  8. Cut the top of the cone and insert at the back.
  9. Flatten the dough with your palm to make a pedha.
  10. Repeat for all the others, dust with flour, separate by butter or brown paper and refrigerate for 20 minutes.
  11. Shallow fry fry on a tawa till golden brown and serve hot.

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