X Large Paratha as the name specifies is a deep-fried paratha which is about 2 feet in diameter, this Paratha is served with Halwa during Ramzan. It is a special Iftar recipe.
While searching my street food recipes I came across this Halwa Paratha, and was quite fascinated by the videos and wanted to make it, but the September Mega marathon was announced and I decided to make this for the Flatbreads and More theme..
The paratha is actually a massive poori, and that is what made me give the paratha the title of XL paratha. Each Poori is made with about 250 gms of flour. Flour is kneaded very softly and is spread with palms starting from the centre. You lift the paratha and stretch and place it back. It has to spread into. a 2ft diameter Poori. If you get some holes, it is perfectly alright. You could check this video to understand it better.
I tried to make the paratha in a similar manner but since I did not have such a big pan for frying, I had to quit this method. Instead, I made the paratha on the kitchen counter and roasted it on the big non-stick griddle that I have. The paratha was larger than the griddle and it sure was a job making it. It is at this time that I missed my restaurant where I had such big pots and pans.
The paratha / Poori is served with sooji ka halwa during the fasting month of Ramzan. One can see the vendors with huge thaals with orange coloured halwa, decorated beautifully with cherries, tutti fruits and coconut. Interestingly the paratha is torn into a piece, a scoop of halwa is placed on top, then weighed before selling.
Hyderabad, Mumbai, Delhi are really popular for this street food, but I read that Meerut and Aligarh are the places where the Paratha Halwa originated. Wherever it originated, we definitely have a very delicious and interesting paratha.
X Large Paratha
250 gms all-purpose flour
2-3 tbsp ghee + 4tbsp ghee
Water for kneading
Take the flour in a mixing bowl.
Add ghee and rub it in, so the flour resembles bread crumbs.
Gradually adding water knead the dough.
Make sure the dough is soft.
Cover and keep aside for 15 minutes.
Make one big ball of the dough and start patting with hands.
Sprinkle flour in between.
The original paratha is about 2 ft in diameter, but I made a paratha which was about 14”
I rolled and patted both.
Heat a big griddle.
Once the paratha reaches the desired diameter, carefully lift and place it on the griddle.
Cook for a minute and flip.
Apply ghee and cook till brown spots appear.
The paratha has to be soft and not crisp.
Serve with Sooji ka Halwa.
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