Triangle Chapati | Triangle Paratha
Triangle Chapati | Triangle Paratha | triangle roti | folded chapati | folded roti. Check out the triangle paratha recipe, and if you like the traingle roti video, pls SUBSCRIBE to my channel
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 tbsp 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.
Ingredients
Chappathi dough
- 1 cup wheat flour
- 1/2 tbsp oil/ ghee
- Salt
- 1/2 cup hot water
Paratha
- oil/ ghee
Instructions
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
Rolling 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.
Video
