The original archive called these pastries parata and also connected them with goosh-e fil, or “elephant ears”. Names and shapes vary between families.
Ingredients
- 1 kg plain flour
- 2 eggs
- 500 g sugar, including icing sugar
- 200 g pistachios, finely ground
- Ground cardamom
- Neutral oil for the dough and frying
- Water, as needed
Method
- Beat the eggs with a little oil and cardamom. Add the flour and enough water to form a smooth dough.
- Rest the dough, then divide it into small balls.
- Roll each piece thin and shape it into broad folded pastries.
- Fry in hot oil until puffed, crisp and lightly golden.
- Drain well and dust with icing sugar, pistachio and cardamom.
Understanding the dish
The original Afghan Desk page used the names parata, paratha and goosh-e fil for a crisp sweet pastry. Those terms can describe different foods in different households, so this revised page keeps the archive title while explaining the uncertainty. Goosh-e fil means “elephant ear” and commonly refers to a thin fried pastry shaped into broad folds, then dusted with sugar, cardamom and nuts. It should not be confused with the savoury layered flatbread also called paratha elsewhere in South Asia.
Technique and texture
Resting the dough is important because it allows each piece to roll thin without shrinking. Use only enough flour to prevent sticking; excess flour burns in the frying oil. Aim for even thickness, with no heavy centre. The oil should be hot enough for the pastry to bubble and set quickly but not so hot that cardamom or flour scorches. Fry one or two pieces at a time and turn them with long tongs.
Serving ideas
Dust the pastries while they are still slightly warm so the sugar mixture adheres. Ground pistachio, almond and cardamom can be adjusted to taste. Serve with green or black tea, and keep portions modest because the pastry is rich. A lighter finish uses only a thin veil of icing sugar rather than a syrup.
Planning and storage
Cool completely before storing or trapped steam will soften the pastry. Keep in an airtight tin at room temperature for a few days. A short warming in a low oven can restore some crispness. Do not refrigerate unless the climate is very humid. As with jalebi, frying requires a stable pan, dry utensils and careful distance from hot oil. Keep the sugar and nut topping dry until the pastries are ready to finish.
A useful detail
Because the archive name overlaps with savoury paratha, label these clearly when serving them. Their thin, crisp texture and sweet nut topping place them closer to a fried celebration pastry than to a layered pan-cooked bread.