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.
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