Jalebi Paratha

• 500 g refined flour
• salt
• 200 g oil
• 250 ml milk
• 2 1/2 teaspoons fennel seeds
• 1 teaspoon ajwain
• oil (to fry)

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.

salt, oil, milk, fennel seeds, ajwain, oil

Taken from www.food.com/recipe/jalebi-paratha-10056 (may not work)