Jalebi Paratha - cooking recipe

Ingredients

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

Preparation

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