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 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.
Hi,
I want to try this.Can u tell me which brand aata you use?Thanks in advance.
I used annapoorna or pillsbury while in india. in singapore i use housebrand most of the time 🙂
I usually make the dough with warm water
makes it more soft
ur’s looks delicious
Nagu,
Good for you! Girl I am impressed with how far you have come since you started this….
Way to Go!
Kanchana
I simply can’t resist Parathas, whether the round ones or the triangular ones. Although I feel the triangular ones tastes more better….As I am writing I simply can as if smell the aroma of the ghee coming out….I like parathas with fried egg curry…Nice pics too!
I also made this triangle parathas my dear for coffee event. Your parathas looks delicious.:)
Hi Nags
I loved the Parantha-egg curry combo 🙂
Will surely try this combination 🙂
I agree with Sandeepa. Parathas and egg curry – I’m definitely hungry now! And I love the smell of ginger and garlic frying as well!
Parathas and Egg Curry…what ameal…makes me hungry
Looks like a tasty dish. Great find.
I love Indian food and I’m ashamed to say it’s not my forte. So I look on happyily as you cook away.
That’s a tasty entry, Nags. I am and definitely going to make some egg curry this week 🙂
heyy…have put up a pic of the dish i made over the weekend…do visit my blog…also, im planning to participate in your ” show me your cookbook” event..have decided which book and taken the pic also…will write the rest of the stuff and send it to you soon…:)
hi Nags,
trust me, I look soo longingly at home made chappati’s, puris…coz my [email protected] never liked it, so didnt use to make it much..and hence, I had no practise in doing it!!! and yesterday, we just went forward for it…I experimented on my first ever pulkas, was not badddd….but, have a long way to go!!!
Thank you, guys, for all your comments and encouragement. Have trie d to come back to each of your sites to reply cuz I really dont like doing it in my own comment box 🙂
What beautiful parathas! I’ve never made before – but I think I’ll try it.
Ok – make you a deal. Since you said you haven’t made bread before….You make the No Knead Bread (come over again and check it out – it should be the 3 story down on my blog) and I’ll attempt Parathas!
xoxo
jaden
Those look yummy Nags… loved that egg curry pics too… Have a great weekend!
Nags, growing up we always had this triagular partha not the fancy ones. used to spread a layer of ghee and sugar roll em up and eat like a roti roll, hmm yummo good old golden days !!
very nice nags.. i make this too..but rarely…i sometimes sprinkle a mix of red-chilly powder,garam-masala and salt after the ghee..just a little..gives a diff.taste…
Nags I love the pictures they look so delicious yum! 🙂
this kind of roti is regular in my house:)
heylo.. i had no clue you were this good a cook.. listen, btw, i’m back on the 1st of october.. and on the 2nd, i’ll be greatful if you invite me home for lunch/dinner/all meals..
These are the ones amma used to make regularly…I too used to do the same..
Then she changed into thin,flat and round ones..
It was nice both of us making the same in the kitchen during our July visit!:)
Hot layered parathas with spicy egg curry!..I will fall for it!!:)
Looks sooo yummy!!
Good looking paratha. I would like to have few of the with the egg curry yumm
this reminds me of my chilhood days! this is how my mom used to make parathas everyday for dinner! now i avoid oil while making them. nice enry, nags!
Nags, looking at ur triangle paratha reminded my mom ka haath ka paratha…I love the simplicity and the ease in doing that shape, but it takes year of expereince, you know my mom makes that trikon shape after folding but somehow she gets the roundness once she starts rolling and its so fluffy with layers…nice entry for GBP
Your less-oil version looks delicious! I have Shaheen’s recipe book-marked too, and you have reminded me to go ahead and make it.
Good choice Nagu,I have one Trikona paratha too. I love the layers and the the egg curry too.Good one for MBP!:)
I have garden post at FH,check it out!:)
Hi, great entry for MBP. Looks good. Thanks for sharing nags.
Happy chathurthi and a great weekend.
sure…im planning to take pics from now on…never done that before…thanks for the tip… 🙂
good one…though i would prefer ghee to gingelly oil!! very nice blog you have…esp loved the express kerala meal!!!
Looks wonderful…good job!
Nags,
good one, I make it by adding little pure ghee out side, mmm kids love it!
Nice one nags, looks delicious and mouthw watering…..great entry