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Westbengal · Breakfast

Dhakai Paratha

Traditional 10. Dhakai Paratha recipe

🧺 Ingredients

• 2 cups all-purpose flour (maida)
• 1/4 cup whole wheat flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 3 tbsp ghee (for dough moyan)
• 1/4 cup oil (for layering)
• 1/2 cup cold water
• Oil for deep frying
• Flour (1/4 cup) for rolling and layering

👩‍🍳 How to make Dhakai Paratha

1. Make moyan (fat-flour mix) (5 mins, low): Combine all-purpose flour, wheat flour, salt, sugar in wide bowl. Add 3 tbsp ghee. Rub mixture between palms until it resembles breadcrumbs with no lumps. This process, called moyan, creates flaky layers. Texture should be completely uniform, like damp sand.
2. Knead dough (8 mins, medium): Add cold water gradually, mixing with hands. Knead until stiff dough forms—should be firmer than roti dough, softer than puri dough. Knead 5-6 mins. Dough should be smooth, elastic, slightly tacky.
3. Rest dough (30 mins, room temp): Cover with damp cloth. This hydration relaxes gluten, allows easier rolling and puffing.
4. Divide dough (3 mins, low): Divide into 4 equal balls. Roll each into smooth ball by tucking edges underneath.
5. First roll (4 mins, low): On floured surface, roll ball into 4-5 inch thin circular disc. Surface should be even thickness.
6. Layer with oil and flour (2 mins, low): Brush entire surface with oil (1 tsp). Sprinkle flour (1 tsp) evenly over oil-coated disc. This oil-flour layer creates crispy, flaky texture.
7. Roll into cone (3 mins, low): Cut disc from center to outer edge (like pizza slice cut partway). Roll from one cut edge toward opposite side, overlapping slightly to form cone shape. Tucking creates spiral layers hidden inside.
8. Coil base (2 mins, low): Tuck tapered end under, forming flat disc. This flattens cone into spiral shape.
9. Rest cones (30 mins, room temp): Place on floured tray. Cover with cloth. This resting allows gluten to relax further.
10. Oil and re-roll (3 mins, low): Dip cut side (spiral face) into oil. Place on floured surface, roll gently into 5-6 inch disc. Be very gentle—you're not kneading, just flattening. Layers should remain separate inside.
11. Heat oil (5 mins, high): Oil should reach 350°F—hot but not smoking. Test with small dough piece; it should sizzle and float immediately.
12. Fry paratha (2 mins, high): Gently slip into hot oil. When bottom floats to surface (30 secs), start pouring hot oil from kadai over center of paratha in continuous motion. The oil poured over center creates pressure that pushes layers apart. Paratha should puff up with hollow center visible.
13. Fry second side (1 min, high): Flip paratha. Fry until golden-brown on second side.

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