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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

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

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

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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
  5. Kalyan

    September 19, 2007 at 6:33 am

    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!

    Reply
  6. Kajal

    September 18, 2007 at 1:49 am

    I also made this triangle parathas my dear for coffee event. Your parathas looks delicious.:)

    Reply
  7. Sirisha Kilambi

    September 17, 2007 at 8:48 pm

    Hi Nags
    I loved the Parantha-egg curry combo 🙂
    Will surely try this combination 🙂

    Reply
  8. WokandSpoon

    September 17, 2007 at 2:51 pm

    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!

    Reply
  9. Sandeepa

    September 17, 2007 at 12:53 pm

    Parathas and Egg Curry…what ameal…makes me hungry

    Reply
  10. Kelly Mahoney

    September 17, 2007 at 2:14 am

    Looks like a tasty dish. Great find.

    Reply
  11. Nirmala

    September 16, 2007 at 5:31 pm

    I love Indian food and I’m ashamed to say it’s not my forte. So I look on happyily as you cook away.

    Reply
  12. Cynthia

    September 16, 2007 at 5:11 pm

    That’s a tasty entry, Nags. I am and definitely going to make some egg curry this week 🙂

    Reply
  13. Superchef

    September 16, 2007 at 4:08 pm

    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…:)

    Reply
  14. A kitchen scientist & a white rat hubby!!!

    September 16, 2007 at 6:00 am

    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!!!

    Reply
  15. Nags

    September 16, 2007 at 1:54 pm

    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 🙂

    Reply
  16. SteamyKitchen

    September 16, 2007 at 5:20 am

    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

    Reply
  17. Sig

    September 15, 2007 at 4:53 pm

    Those look yummy Nags… loved that egg curry pics too… Have a great weekend!

    Reply
  18. Sreelu

    September 14, 2007 at 10:12 pm

    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 !!

    Reply
  19. Rajitha

    September 14, 2007 at 7:45 pm

    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…

    Reply
  20. Jeena

    September 14, 2007 at 7:06 pm

    Nags I love the pictures they look so delicious yum! 🙂

    Reply
  21. Sharmi

    September 14, 2007 at 6:27 pm

    this kind of roti is regular in my house:)

    Reply
  22. CoNfUsEd

    September 14, 2007 at 3:56 pm

    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..

    Reply
  23. Bharathy

    September 14, 2007 at 2:30 pm

    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!!

    Reply
  24. Happy cook

    September 14, 2007 at 1:45 pm

    Good looking paratha. I would like to have few of the with the egg curry yumm

    Reply
  25. Lissie

    September 14, 2007 at 12:54 pm

    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!

    Reply
  26. Padma

    September 14, 2007 at 12:33 pm

    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

    Reply
  27. Nupur

    September 14, 2007 at 12:14 pm

    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.

    Reply
  28. Asha

    September 14, 2007 at 11:58 am

    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!:)

    Reply
  29. Jyothi

    September 14, 2007 at 7:49 pm

    Hi, great entry for MBP. Looks good. Thanks for sharing nags.

    Happy chathurthi and a great weekend.

    Reply
  30. Superchef

    September 14, 2007 at 11:42 am

    sure…im planning to take pics from now on…never done that before…thanks for the tip… 🙂

    Reply
  31. Superchef

    September 14, 2007 at 9:31 am

    good one…though i would prefer ghee to gingelly oil!! very nice blog you have…esp loved the express kerala meal!!!

    Reply
  32. Srivalli

    September 14, 2007 at 8:32 am

    Looks wonderful…good job!

    Reply
  33. Seena

    September 14, 2007 at 8:14 am

    Nags,
    good one, I make it by adding little pure ghee out side, mmm kids love it!

    Reply
  34. bhags

    September 14, 2007 at 3:00 pm

    Nice one nags, looks delicious and mouthw watering…..great entry

    Reply

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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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