Have you had those triangle-shaped parathas with layers inside them and wondered how they got made? Wonder no more: in this post, I’ll show you how to make triangular parathas with step-by-step pictures.
The word "paratha" comes from the words parat (layer) and atta (flour). So parathas are literally layers of cooked flour.
Making parathas is similar to making chapatis in many ways. If I compare the two, I’d say rolling a paratha is trickier than rolling a chapati but cooking a paratha is easier than cooking a chapati. Let the rolling manoeuvres not daunt you – the triangular shape falls into place quite naturally when you make layers.
- Flour – 1 cup
- Water – 1/2 cup or so, to knead
- Wide container – for kneading the dough
- Salt – to taste
- Rolling surface and rolling pin
- Non-stick skillet/tava – for cooking
- Ghee – for applying to the paratha layers
- Oil – for cooking the parathas
You also need some expertise in kneading and rolling the flour. Don’t have that yet? Let this chapati-making guide give you a quickstart.
Mix flour, salt, kasoori methi and ajwain well when dry. Then add water little by little, kneading as you would need the dough for chapatis.
Let the kneaded dough stand for 20minutes.
Roll out the paratha in a circle as you would roll a chapati. Apply a little ghee to one side.
Fold it over in half. Apply ghee again to the semi-circle.
Fold it over again into a triangle shape.
Dab dry flour on to the triangle and roll it to expand retaining the same shape. In a nutshell, this is how the shapes would look:
Don’t worry if there is a little shape distortion – it’s more important to have them even in thickness rather than perfectly symmetric. After a few tries, you’ll find you are making triangular parathas without sweating over it.
Put the non-stick skillet on the fire. Place the raw paratha in the center, making sure there are no folds. Let’s call the side being heated first side1.
When little brown spots begin to form, turn it around. Smear a little oil on side1, press and rotate gently with a spatula. Repeat the same with side2.
When both sides are cooked evenly, you’re done! Serve hot with curry and raita.
My meal today: triangle parathas, okra and yogurt with fresh mint.