JALEBI OR COIN PARATHA

INGREDIENTS
Flour – 2 cups
Salt – 1/2 tsp
Ghee or oil – 2 tbsp

METHOD
Mix flour, salt and ghee, make medium soft dough with warm water. Then leave for half an hour. Then divide into small balls, roll down a quarter sized plate. Then apply 2 tsp of solid ghee on one part, then sprinkle dry flour, place 2nd layer ob top, then apply ghee and dry flour, repeat layers of 5 parathas. Put the last one upside down, as in, keep the ghee covered side on the inside, like a burger. Then join and roll down. Now cut in strips, fold all strips and make rolls. Then press and roll again with light hands, then cook from both sides on skillet with ghee until golden and crispy. Serve with keema do piyaza or chicken khageena.