Triangle Paratha / Plain Layered Paratha
Triangle Paratha is soft, flaky, filled with layers, and made with only four ingredients, including water! These parathas are great to serve with sabji, curry, or even Raita, pickles, or plain yogurt.
Ingredients
For The Dough
- 2 cups (240g) whole wheat flour
- ¾ to 1 cup (180-240ml) warm water
- ½ teaspoon salt or add to taste
For Rolling The Parathas
- Whole wheat flour as required
- 1 tablespoon ghee or oil
For Cooking The Parathas
- 2-3 tbsp ghee or oil
Instructions
Making The Dough
- In a large mixing bowl, combine flour and salt. Gradually add water into portions, and mix with your fingers to bind the dough together.
- Add more water, if necessary, a little at a time while kneading. Knead the dough for about 4-5 minutes to make it pliable.
- To check if the dough is ready, press a finger into it; it should bounce back slightly. If the dough is sticky, add a tablespoon of extra flour at a time and knead again to ensure that it is pliable and not sticky.
- Cover and rest the dough for at least 15 minutes.
Rolling The Paratha
- Take a golf-sized ball from the dough, flatten it, and dust it with flour. Using a rolling pin, roll it into a small disc about 5 inches in diameter. Brush some ghee or oil on the surface of the dough, and fold the circle into a semicircle.
- Apply some ghee or oil to this semicircle dough. Fold the semicircle once again to form a triangle. Dust the triangle with some flour and roll it out evenly.
- If required, dust with some more flour and continue rolling until the triangle is about 6-7 inches long.
Cooking The Paratha
- Heat a nonstick skillet, tawa, or frying pan over medium-high heat. Once it is hot, place the rolled paratha on it.
- Cook the paratha until you see tiny bubbles on the top. Then, flip it and cook it on the other side as well.
- Now, apply ghee or oil on the paratha and press gently with a spatula until the paratha rises and puffs up.
- Flip it again and spread some ghee or oil on this side. Flip it a couple of times and cook until the paratha is golden with brown spots on each side.
- Remove the paratha from the skillet, place it onto a plate lined with a paper towel, or put it into a Roti basket.
- Similarly, continue cooking the rest of the layered triangle parathas.
Storing Suggestions
- Refrigerator: Plain triangle paratha can be stored in the fridge in an airtight container for 2 days.
- Freezer: They also freeze well, so you can make the plain parathas in large quantities and freeze them for up to three months. After making the parathas, let them cool completely. Then, wrap them tightly with plastic wrap, place them in a freezer-safe bag or container, and freeze them.
- Re-Heating: Re-heat the parathas in a skillet on medium heat on the stove until hot.
Notes
- Water: Do not add water at once. Add it gradually until the dough reaches the right consistency. The dough should not be too soft or too hard.
- Kneading: Once the dough comes together, knead it well for about 4-5 minutes to make it pliable.
- Resting: Rest the dough for at least 15 minutes and cover it tightly so it does not get dry.
- Make It Vegan: Use neutral-flavored oil for layering and roasting the parathas instead of ghee.
- Cooking: Cook the paratha by gently pressing the spatula on the sides. Pressing too much will make the paratha tough and chewy.
- Scaling: You can easily scale up the recipe for more parathas.
Nutrition (Approximate Values)
Calories : 135kcalCarbohydrates : 19gProtein : 4gFat : 6gSaturated Fat : 3gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 2gCholesterol : 13mgSodium : 2mgPotassium : 98mgFiber : 3gSugar : 0.1gVitamin A : 2IUCalcium : 10mgIron : 1mg
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