Dhakai Parathas: One of Kolkata’s heritage street foods – GetBengal story
Does the name Dhakai Paratha transport you straight to Bangladesh, or perhaps to your college street days in Kolkata? For many, it recalls the bustling roadside eateries near colleges and the parar tele-bhaja dokan that once fried these crisp golden delights every winter morning.
There was a time when North Kolkata’s winter breakfasts were incomplete without a packet of steaming Dhakai parathas with chholar dal (Bengal gram lentils, lightly spiced with coconut and raisins) or a humble alur torkari (potato curry). The parathas, hollow yet flaky, crisp yet soft inside, were the city’s beloved comfort food.
Over time, however, these culinary gems have almost disappeared from Kolkata’s foodscape. Perhaps because Gen X and Gen Y often brand them as “unhealthy” — even as pizzas and burgers quietly take their place. But food is heritage, and the Dhakai paratha is more than just fried bread; it is a memory wrapped in flaky layers.
It is believed that this delicacy originated in Dhaka, where multilayered parathas are still a street-food staple, and then made its way into Kolkata kitchens and shops. The technique of rolling, layering with ghee, and deep-frying makes it distinctly different from regular parathas.
Here is a simple recipe to recreate the magic:
Recipe: Dhakai Paratha
Ingredients
• 8 cups maida (all-purpose flour)
• 8 tbsp ghee
• Salt, to taste
• Oil, for deep frying
Method
Knead a soft, pliable dough with flour, salt, oil, and water. Cover and rest for 20 minutes. Divide into small dough balls. Roll each ball into an 8 cm circle.Brush the surface with ghee and sprinkle lightly with dry flour — this layering will create the signature flakiness.Make a cut from the centre to the edge of the circle. Roll tightly from one cut edge to form a cone.Flatten the cone from both ends, brush with oil, and rest for another 30 minutes. Roll out again into a 6 cm disc.Deep-fry in hot oil or ghee until puffed, golden, and super-crispy.
Enjoy your Dhakai parathas with piping hot chholar dal or alur torkari. For a true old-Kolkata feel, serve in sal leaf bowls with a steaming cup of chai on a winter morning.Because some foods are not just recipes rather, they are traditions worth bringing back.
