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