Traditional Bengali Parathas include the century-old delicacy known as Bengali Dhakai Paratha. It is a flaky, layered, deep-fried poori with a hollow in the middle made using all-purpose flour.
Given that this is a special type of paratha, making and frying these pooris requires art and practise. Even though it bears no similarity to the typical paratha that is pan-fried, it is called a paratha. This deep-fried Dhakai Porata, which is in the Luchi or Poori category, contains layers that resemble a laccha paratha and puffs up in size.
When fried at the proper temperature and with the proper amount of oil, the layers separate and are clearly visible afterward. We can describe it as a cross between Luchi and Lachha Paratha for better comprehension.
The Porucha Parotta from Virudhunagar, Tamil Nadu, is extremely comparable to this Dhakai Paratha. The traditional flaky pan-fried parotta is deep-fried as pooris in the Virudhunagar Porucha Parotta. We don’t worry about getting the layers separated like this Dhakai Paratha because the rolled-out dough already has many layers.
How to make Bengali Dhakai Paratha.
First, combine all-purpose flour and oil in a large bowl, then use your hands to gently rub the mixture into crumbs. Create a soft dough by gradually adding cold water. Keep it to set for 10 to 15 minutes with a wet cloth.
One finished, split the dough into equal portions and knead it once more. Each part should be rolled into a disc shape with the aid of a rolling pin. Spread some oil out evenly across the griddle. Now add 1 teaspoon of all-purpose flour to it. Use a sharp knife to make cuts around the circle’s radius. Roll the cut corner into a conical form by rolling it around the perimeter.
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Inside the cone, secure the corners’ loose ends with ties. The larger cone should be dipped into the oil after being cut in half. For 30 minutes, cover with a moist cloth and set aside. Now grab each cone individually and insert your little finger through the confined space.
Gently roll it to create a small hole, then press it from above to create a disc that resembles a patty. Roll it out one more with a rolling pin to reveal the spiral layers. The dhakai parathas should be fried in hot oil till golden brown.
