Triangular Wheat Paratha

by Kamala on July 25, 2009

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Wheat_Paratha_1 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.

Wheat_Paratha_2 Wheat_Paratha_3 Wheat_Paratha_4

  • 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.

Wheat_Paratha_5 Wheat_Paratha_6 Wheat_Paratha_7

  • 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.

Wheat_Paratha_8 Wheat_Paratha_9 Wheat_Paratha_10

Wheat_Paratha_11

Tips:

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

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{ 1 comment… read it below or add one }

Upendra Varma April 8, 2011 at 11:28 am

Excellent triangle paratha. I ate in Kanpur lodge. In big fire bhatta I think they are making roti. That are I think thick and do Bombay Marathi triangle paratha are same?

Please give more recipes in future.
Regards

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