Triangle paratha recipe, triangle chapathi recipe
I know most of us know how to make chapathi and parathas. In my earlier days of cooking, I used to wonder how layered-parathas are made. I used to think it is a very tedious and time-consuming task. Only later, when I started making stuffed parathas and layered parathas, I felt it was definitely too easy and not that time-consuming at all.
Kids will like this paratha because of its shape. Once made, the parathas stay soft for a longer time, so you can certainly pack this triangle paratha for lunch or even take it while you travel. So lets move on to the recipe…
How to manage triangle paratha or triangle chapathi:
1. In a large mixing bowl, combine the dry ingredients: wheat flour, cumin seeds, red chilli powder, and salt. Mix well and then add the water. Make a smooth pliable dough and keep it aside for 1/2 hour.2. Knead it again and make 7 to 8 equal sized-balls. Take a ball, dust it with little flour and roll out to a thin circle.3. Add few drops of ghee and spread over evenly. Then fold to a semi-circle and again spread ghee evenly. Now fold it to a form of triangle and roll it carefully to form a triangle shaped paratha of your desired thickness. Dust flour if it sticks.4. In medium flame, cook the paratha on both sides until you see brown spots appearing. Switch off the stove and once it is slightly warm, give a gentle tap to define the layers.Now, triangle parathas are ready! Serve with pickle or raita.
- You can skip adding ghee or oil while folding every layer. Without adding ghee and oil also, the layers come out perfect and the paratha still tastes good. It is just that ghee gives more softness and also adds a flavor.
- Instead of ghee, you can just add the oil while folding every layer.
- You can replace cumin seeds with ajwain. It is absolutely your choice.