Triangular paratha recipe | How to make triangular rotis step-by-step

Food always tastes more delicious when you serve it with parathas. And when they are parathas of a geometric design such as this, soft and crispy, tell me who won’t love it?

This recipe again is very often made in the Bengali side of my family. Easy to make and very presentable, this paratha is always a hit with kids. Whenever my Mum-in-law is around, these parathas make a frequent appearance at breakfast along with a piping hot vegetable.

Ingredients

• Whole wheat flour( Atta)- 3 cups
• Water- 3/4 to 1 cup of water
• Salt (optional)- to taste
• Oil- 5 tsp
• Whole wheat flour- 4-5 tbsp for dipping/ dredging

Method

In a large bowl, knead the atta with as much water as is required to make a soft dough. Remember to add water little by little and keep stirring the flour with your hands. Keep adding water and slowly knead it to a nice soft dough. Should take about 5-7 minutes. If you like adding salt to your dough, add it to the flour before mixing in the water.

When you finish kneading, add the 2 tsp of oil and knead to get a soft texture. Leave covered for at least 20 minutes for the gluten to develop.

Make even sized balls out of the dough

Wit a rolling pin, roll out each ball into a nice round roti. Then apply/ brush some oil and fold the roti into half to get a semi-circle.

Now apply oil and fold again, to get a triangular shape. Now dip the traingle into some dry flour, and start rolling again. Applying some dry flour at this stage helps roll out the roti better and prevents it from slipping.

Now roll out the triangle on each side, trying to make the triangle larger . Make sure the sides are properly thinned out.

Heat a skillet/ tawa and when hot, pop the paratha on it. In about 30 seconds, flip it over. WIth a brush apply oil to the topside and turn it over, continue the same way for the other side. The parathas should have brown spots on both sides.

Serve hot!

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