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You are here: Home / Bread Recipes / Triangle Parathas | Triangle Roti | Layered Indian Bread Recipe

Triangle Parathas | Triangle Roti | Layered Indian Bread Recipe

November 23, 2015 34 Comments

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I had been waiting for Coffee to announce her MBP theme for the month. I visit so many great blogs every day and bookmark quite a few catchy recipes. The theme for this month is making bread from scratch. I happily went yeast shopping last weekend but didn’t come across good quality one. So have postponed the baking to this weekend. Amma used to make these Triangle Parathas when we were kids and used gingelly oil or sesame oil for layering our parathas and it gave a wonderful flavour to the parathas. The layers of the parathas would be clearly defined and you can separate them easily while eating. Serve these layered parathas hot for the best taste and ideally with this Kerala-Style Egg Roast Recipe.

Triangle Parathas | Triangle Roti | Layered Indian Bread Recipe
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Triangular Parathas

These triangular parathas came out nice and soft, though I used minimum amount of oil.

Triangular Layered Parathas

Ingredients:
Wheat flour : 2 cups
Salt : 1 tsp
Water : to make dough

How I Made It:

1. Add salt to the flour and mix well. Add water little by little till you get a medium hard dough. “The dough should be medium hard in texture. Not as soft as roti and not as hard as puri.”

2. Divide into equal portions, approximately the size of a lemon.

3. Roll them out into circles and fold them thrice to make a long triangle. Smear oil in all the folds. “Do not make it too wide and thin. It should be about 4-6 inches and a little thick. Too thin and they turn out like papadams.”

4. Cook on a griddle till both sides turn golden brown “and the layers start to rise and separate.”

5. “The heat should be consistent in the initial phase of cooking to allow the layers to seperate. If the heat is too low, it will either turn hard and if it is too high, it will brown without cooking the inner layers.”

Click here for Shaheen’s photorial on how to make triangular parathas.

Changes made by me: I did not add oil while cooking the parathas. I used gingelly oil in the foldsm since I like the flavour of this added to the smell of parathas cooking.

I served the parathas with egg curry.

I was also tagged to share my three most favourite smells in the kitchen. So here goes:

(a) Ginger garlic paste frying with sauteed onions and oil.
(b) Smell of mummy’s home-made ghee when its almost done.
(c) Smell of chocolate cake getting baked in the oven.

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By nags Filed Under: Bread Recipes, Paratha Nan Roti, Uncategorized

Previous Post: « Rice with Bele Saaru & Ennegayi Palya – Karnataka Recipes
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Reader Interactions

Comments

  1. vini

    June 11, 2009 at 3:11 am

    Hi,
    I want to try this.Can u tell me which brand aata you use?Thanks in advance.

    Reply
  2. Nags

    June 11, 2009 at 3:38 am

    I used annapoorna or pillsbury while in india. in singapore i use housebrand most of the time 🙂

    Reply
  3. MR

    March 19, 2009 at 4:46 pm

    I usually make the dough with warm water
    makes it more soft
    ur’s looks delicious

    Reply
  4. marriedtoadesi.com

    September 19, 2007 at 1:16 pm

    Nagu,

    Good for you! Girl I am impressed with how far you have come since you started this….

    Way to Go!
    Kanchana

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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