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.
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.
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.
- 2 cups atta/ whole wheat flour; for the dough
- 2 teaspoons oil
- ¾ cup + 2 tablespoon water; lukewarm
- ¼ teaspoon salt; optional
- 2 teaspoon ghee
- 2 teaspoon salt
- 3 teaspoon ajwain / carom seeds
- ⅓ cup atta / whole wheat flour for dusting
- Mix ¼ teaspoon salt with 2 cups flour along with the lukewarm water and bring together until you have a shaggy dough consistency.
- 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.
- Take a golf ball sized ball from the dough and roll it into a small disc about 4 inches in diameter.
- Brush melted ghee on the surface and sprinkle on a few pinches of salt and ¼ teaspoon of ajwain seeds.
- 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.
- 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.
- Heat your tawa on medium high. Once it’s hot place the rolled paratha.
- As it turns opaque brush with a layer of melted ghee or oil and flip.
- Brush this side with a layer of melted ghee or oil and lightly press down with a flat spatula and allow it to rise.
- Flip and cook until it becomes golden with light brown spots. Repeat to make desired number of parathas.
Enjoy,
