This is one of the most impressive breads of East India. In fact, making a Dhakai paratha is so challenging that the once popular street food is almost on the verge of extinction. Why, you ask? Well, here we go.
Dhakai paratha is like a combination of a lachcha paratha and a luchi/poori. It combines the layered paratha-making techniques of the Muslim khansamas and crispy luchis of the Hindu chefs. The traditional dhakai parathas were crispy, flaky, bigger than an average plate and had almost 25-30 layers! Find out the procedure of making dhakai paratha here.
It’s indeed wonderful reading this fabulous piece. I have mostly lived in the Eastern part of India and can relate to these dishes. Some even brought back nostalgic memories from my childhood and few others were new to me so it was a great piece of information. Thank you for bringing it to us along with the traditional recipes.
Thanks a lot Pinki. Glad you enjoyed the article. 🙂