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.
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