Triangular paratha recipe | Layered paratha preparation is a paratha prepared with wheat flour. This is a layered paratha which is explained in easy steps.
The paratha is an important part of a traditional South Asian breakfast. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Side dishes which go very well with paratha are curd, fried egg, omelette, egg dosa (ground mutton cooked with vegetables and spices), jeera aloo (potatoes lightly fried with cumin seeds), dal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, kheema or chili peppers.
Parathas were cooked in so many ways. This triangular paratha is one method of preparation which has a few layers. Let us see the method of preparing this triangular paratha now. It’s very easy to prepare, if you follow the steps carefully.
- wheat flour – 2 cups
- oil – 1 tsp
- salt – to taste
- water – as required
1. Take wheat flour in a bowl, add oil, salt and water and mix well. Make it into a soft dough by kneading.
2. Take a lemon size ball of the dough and roll it into a circle using the pin and dry flour.
3. Put little of dry flour above and spread. Fold it into a half circle as shown in the photo below.
4. Again spread little dry flour above and fold it into one fourth. Now you get a triangle shape as shown in the photo below.
5. Press lightly on the corners using the pin.
6. Heat pan and add few drops of oil. Put 3-4 parathas and fry. Turn the side and let it fry on the other side also. Parathas will raise and when you get brown dots on both the sides, remove and serve with any side dish.
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