DHAKAI PARATHA | Original Dhakai Paratha Recipe

One of finest culinary expertise of Bengal is demonstrated through this recipe - DHAKAI PARATHA! 
Multiple thin layers with super crispy flakes in a hollow puffy bread is just an amazing example of finest culinary expertise!
Very unfortunately, this amazing dish is going to be extinct for lack of expert cooks of this recipe. 
Here is my sincere effort to show the tricks (please see the video to get first hand expertise) of this recipe so that this wonderful dish could remain alive! 

Traditionally DHAKAI PARATHA is served with Gram Dal

Some people like DHAKAI  PARATHA with potato curry

All you need 

Ingredients - 

for 8-10 Dhakai Paratha -

For dough -

500 gm - All purpose flour

150 g Ghee (for leavening)

1/2 tsp Baking powder

salt to taste

Normal water for dough

50-100 gm All purpose flour for sprinkle

25-50 gm ghee for spreading

enough oil for deep frying (see video for oil quantity)

For Gram Dal or Chana Dal or Bengali Cholar Dal -

Please see the video here

Method -

1. Knead a tight dough like poori or paratha 

2. Make smaller balls from the dough

3. Spread (Roll out with rolling pin) like a chapati (flat bread)

4. Spread 1 tsp ghee evenly over the surface 

5. Sprinkle dry flour and mix with ghee evenly over the surface

6. Cut 1 inch long on a side

7. Roll and make a conical shape

8. Close the wide end of the cone 

9. Cut the pointed end just a little 

10. Now dip this in oil and rest for 30 min covering a wet cloth

11. After 30 min roll this conical shape into a flat bread

12. Heat enough oil in a pan for deep fry

13. Take a ladle, put the flat bread on it 

14. Hold the ladle along with the surface of hot oil, DO NOT DIP INTO OIL

15. Pour hot oil on the bread with another ladle, till it's get swollen

16. Next, gently release it on oil. Flip and fry the other side till golden

17. Your crispy layered DHAKAI PARATHA ready to serve!

18. Serve it with Gram Dal

See More - 

Butter Masala Dosa

Green Mango Samosa

Gujrati Khandvi