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Triangle chapathi

This is a variation on the traditional Indian flatbread! Instead of rolling it into a circle, the dough is folded into a triangle, creating layers that add texture and flavor.

Flour for paratha

Traditionally, wheat flour is used, but use can use multigrain or flour of your choice.

Tips to note for Paratha dough

Firstly, prepare a moist dough for paratha. Paratha dough should be a non-sticky, soft dough, without any cracks. If you add less water dough might crack and it won't hold the stuffing. Pliable soft dough makes for the best paratha. Also, it is important to knead the dough well. The addition of ghee and oil makes a lot of difference in layered paratha texture, so don't skip it

Can I use ghee instead of oil

Yes, it gives good texture and taste to the paratha.

Should I rest the dough?

Yes, resting the dough for a few hours helps for soft triangle roti

Optimal heat for cooking paratha?

When you are cooking paratha, maintaining the heat from a medium flame is the key. First, cook without oil/ghee. Press it gently with a spatula often so that it is evenly cooked. After it puffs up, both sides add oil/ghee and cook

Can I make a sweet version

Yes, can you sprinkle sugar and make paratha

Paratha recipes

Ingredients

Chappathi dough

1 cup wheat flour

1/2 tablespoon oil/ ghee

Salt

1/2 cup hot water

Paratha

oil/ ghee

How to make triangle paratha with step-by-step pictures

Paratha dough recipe:

Firstly, in a large mixing bowl, take wheat flour and salt; mix well

Add ghee/oil; mix well

Measure and take 1/2 cup of hot water
Add 3/4ths of the quantity and knead the dough
Sprinkle the remaining hot water little by little till the dough comes together
Grease your hands with a little oil and knead the dough for 2-3 minutes until the dough turns pliable, soft, and nonsticky

Finally, grease the dough with a little oil and cover the dough with a moist kitchen towel and rest for at least 1 hour

Roll the triangle paratha and cook

Once the mixture is cool enough to handle, knead the dough well.
Add a little oil and roll out a thin chapati.

Apply oil, fold the chapati in half, and then again into a quarter.

Press both sides and roll it into a triangular chapati, applying equal pressure.

Heat a pan and cook the chapati on both sides until it starts puffing up.

Add a little more oil and cook on both sides until golden brown. Serve hot.