Triangular Wheat Paratha

Wheat Paratha is a commonly prepared day to day dish in north India. Wheat Paratha remains softer for long time than chapatti or roti.

Serves: Five

Cooking time:

• dough preparation time – approximately 35 minutes.
• each paratha – approximately 5 minutes.

Ingredients

• Whole wheat atta (flour) – 3 cups
• Water – as required to make dough
• Oil or ghee – 1/2 tea spoon for each paratha
• Salt – as per taste if required

Method

• Mix flour, salt and make soft dough by adding water little by little as required.
• Apply one teaspoon of oil on the surface of the dough and keep it covered for 30 minutes.
• Now shape the dough into balls. You can make 12 to 15 pieces as shown in photograph.

• By using a chapatti roller and rolling pin, spread a dough ball in circular shape.
• Use dry flour for dusting to avoid stickiness while rolling.
• Apply oil or ghee on the surface; first fold it to a half circle; apply light oil again and further fold it to a quarter circle to look like a triangle.
• Roll it again to shape it to a larger triangular shape as shown.

• Now put it on a hot tava (griddle), cook on both sides by applying light coat of ghee or oil. (See the photographs to know how the surface swells while cooking in tava).
• Repeat the process for the remaining dough balls also.

• Serve hot with Dal, vegetable curry, Chutney, raita, Salad.

Tips:

• luke warm water can also be used to make softer dough.