How to make Triangle Parathas

Triangle parathas are salty ajwain multi layer parathas great for lunchboxes as they stay soft for long time. These parathas are made with a few simple ingredients. 

Triangle Paratha

Parathas are more than a popular dish, they are pure comfort food. A mention of a paratha and side by side you’ll have a food memory. Soft triangle parathas with sookhi sabzi while traveling, overly stuffed Aloo ke parathe on Sunday mornings, or rolled up Masala parathas in a lunchbox. The paratha methods are many, as are the memories.

How to make Triangle Parathas How to make Triangle Parathas

A namak and ajwain (salt + caraway) triangle paratha was the first type of paratha I made for Little Mirchi. Ajwain, carom seeds, help in improving the digestion and the fact they were super soft and flakey made for a great choice. 

How to make Triangle Parathas 

To make triangle parathas, I make a soft dough by combining whole wheat flour (atta), salt, water, and oil. I rest the dough and then portion out the number of parathas I want to make. Next I roll the portions into discs and apply some ghee or oil onto them, salt, and ajwain. Then I fold them into a semi-circle and press down on the edges. I repeat the same process of applying a layer of ghee, flour dusting, salt and ajwain, and fold it to form a triangle. After rolling it out into a thin triangle I cook it on a hot tawa until golden and flakey. 

Triangle Paratha 

Triangle Parathas
 
Prep time
Cook time
Total time
 
Triangle parathas are salty ajwain multi layer parathas great for lunchboxes as they stay soft for long time. These parathas are made with a few simple ingredients.
Author:
Serves: 8
Ingredients
For the dough:
  • 2 cups atta/ whole wheat flour; for the dough
  • 2 teaspoons oil
  • ¾ cup + 2 tablespoon water; lukewarm
  • ¼ teaspoon salt; optional
For the parathas:
  • 2 teaspoon ghee
  • 2 teaspoon salt
  • 3 teaspoon ajwain / carom seeds
  • ⅓ cup atta / whole wheat flour for dusting
Method
For the dough:
  1. Mix ¼ teaspoon salt with 2 cups flour along with the lukewarm water and bring together until you have a shaggy dough consistency.
  2. Add the oil and knead until smooth and pliable, this should take 4-5 minutes. Cover with a damp cloth and allow dough to rest for 15-20 minutes.
For the triangle paratha
  1. Take a golf ball sized ball from the dough and roll it into a small disc about 4 inches in diameter.
  2. Brush melted ghee on the surface and sprinkle on a few pinches of salt and ¼ teaspoon of ajwain seeds.
  3. Fold the circle into a semi circle, lightly pinch down along the edges and repeat the above stop of brushing ghee along with salt and ajwain.
  4. Fold the semicircle again to form a triangle. Dust with flour and and roll out evenly until the triangle is about 7-8 inches long.
  5. Heat your tawa on medium high. Once it’s hot place the rolled paratha.
  6. As it turns opaque brush with a layer of melted ghee or oil and flip.
  7. Brush this side with a layer of melted ghee or oil and lightly press down with a flat spatula and allow it to rise.
  8. Flip and cook until it becomes golden with light brown spots. Repeat to make desired number of parathas.

Enjoy,

Triangle Paratha Pin

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