Soft triangle paratha

layered triangle paratha bread

Think of any creamy Indian gravy and for sure that picture carries flatbreads on the side. That flatbread to scoop up the luscious gravy or mop up the gravy on the plate, mmmm. I am sure this has left you salivating. Here is to flatbreads that do the trick even without us thinking about them.

Related recipe – Spinach avocado phulkas

Given that we have a variety of gravies we have breads to match them up with as well. This is why your breadbasket looks like a huge variety at the Indian ‘restaurant. Picking and choosing from the endless list is often tough, even at the restaurant. Making them all happen at home is even tougher. here is the best hack, Know a few of them well that you can roll them out perfectly each time and your Indian dinner will be a hit. Making these rotis, parathas and naans is a regular affair for many of us. It is not rocket science, though it looks complexly engineered and perfectly shaped, so if you are a newbie stay on. Soon you will ditch the store-bought ones and make your own with the ease of a ninja.

Indian dinner with triangle paratha and curries

Layered triangle parathas or kastha paratha

Let me start by saying, these are by far the softest and thinnest of the parathas. In addition, you have it in layers by just a thin smear of ghee or oil on them. here is the best part if you are new to this flatbread. They need not be incredibly circular and accurate. Phew! that makes triangle paratha so much easier.

Options and more options!!

Yes, your kids will love the fact that they can play with the little pockets in the triangle paratha. We used to pretend that we were monsters, stuff in a whole forest and gobbled it all. We had our cheese slices in it too. These, triangle paratha, were the best in the lunchbox as they never go dry or hard in any season. The ultimate ones were the jam roll-ups, with some berries or a banana, that made primary school lunch so much adorable. The leftovers that amma gave us along with a coffee in the morning made- catch that bus sprint in the mornings workable all through the young adult days. Now it is that pure nostalgic comfort with the ease of making these that makes it a happy dinner. 

Indian bread ghee paratha
That leaves us to just get on with making these. Check out the recipe below with step by step instructions. Once you have mastered this, here is an easy treat with the same dough.
Coconut chocolate paratha.

Stay safe and see you next week.

layered triangle paratha bread

Soft triangle paratha

layered flat breads to mop up the creamy gravies.
Prep Time 20 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Dish, Traditional
Cuisine Autumn, Indian, Spring, Summer, Vegan, Vegetarian, Winter
Servings 20 pieces

Ingredients
  

for the dough

  • 2 cups whole wheat flour
  • 1/4 tsp salt
  • 1.5 cups drinking water

for layering

  • 2-3 tbsp whole wheat flour
  • 2-3 tbsp ghee / clarified butter ( use coconut oil if vegan)

for dusting

  • 1 cup whole wheat flour

Instructions
 

  • Into a large mixing bowl sift in the wholewheat flour and the salt.
  • Add half a cup of water and mix it well.
  • Add a few tbsp of water at a time and keep kneading the dough till it becomes soft and pliable.
  • Cover with a moist kitchen towel and leave the dough for 7 to 10 minutes.
  • Make lime sized balls of the dough. Based on your hand size you will get about 20 balls out of this dough.
  • Dust a board and rolling pin with flour and place a ball of dough and roll it out into a small circle. Use a bit of dusting of flour to prevent sticking each time.
    rolling parathas
  • Smear a thin layer of ghee on this circle and sprinkle a bit of whole wheat flour on it.
  • Now fold in the edges to make a small triangle.
    traingle paratha
  • Roll out this triangle into a thinner one, about 2mm thick.
  • Save the rolled out ones with parchment paper layers between them.
  • Heat a flat griddle ( pan) on medium heat and place a rolled out paratha on it.
    cooking paratha
  • When the heated side becomes a bit blistered flip it over and gently press the edges with a flat turner.
    paratha flat breads
  • Once the paratha puffs up and had slight brown blisters on it, it is cooked.
  • Remove from heat and place on a serving plate lined with a clean dry kitchen towel. This helps to remove the steam that makes the parathas soggy.
  • Serve the parathas hot with gravies of your choice.
    Indian dinner with triangle paratha and curries

Notes

Tips to test if the dough is right. 

Initially, the dough will be sticky and as you knead it, the gluten will add to the stretchability and thereby become less sticky. If the dough remains highly sticky, you may have added a bit of excess water. Adjust it by using a tbsp or two of the whole wheat flour. once you roll the dough into a ball and punch a small hole with your knuckles, it will spring back, this is the best test to see if your dough is ready. 
Tried this recipe?Let us know how it was!

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Rafeeda - The Big Sweet Tooth
Rafeeda - The Big Sweet Tooth
10 months ago

We call this madakk chapathi. 🙂 I haven’t made it in a really long time. Already feel lazy to make the normal chaptahi, so you can imagine… hehe… but like you mentioned, this goes amazingly well with creamy curries…

Bless my food by Payal
10 months ago

Parathas are deeply embedded in our lives that it’s hard to think of some other breakfast. Though we love to have this on Sunday’s only with a pickle on the side and cup of hot tea.

Mayuri Patel
10 months ago

Triangle parathas brings back so many sweet memories.My mum made them for us, I use to make for my kids. We usually had them with chora dal or moong dal. Loved the layers and I find its still fun peeling the layers 🙂

Lata Lala
10 months ago

Triangle paratha with salt, black pepper and cumin can go with anything and everything. However we like to pair it with tea and some egg ommeltte.
You have described it well to pair it with any indian curry.

Sandhya Ramakrishnan
Sandhya Ramakrishnan
10 months ago

This triangle paratha brings me so many memories from my childhood. My mom used to make this all the time and I loved separating the layers. Looks so good and this is the best with rich curries.

Geetanjali Tung
10 months ago

This paratha was a staple breakfast in my childhood days. I love this paratha with aloo dum. Loved how nicely you have explained.

Poonam bachhav
10 months ago

Kids love the triangular shape of the parathas. Yours has come out so well. We love to pair our layered parathas with creamy dal makhani.

Padma Veeranki
10 months ago

Till date I make plain parathas aka chapathi this way! Loved the layers and it’s always fun peeling those layers while eating! You have showed the method very well!

Priya Srinivasan
10 months ago

Wow, soft triangle paratha! I bet you must be bored to read the same comment again and again, these have the bestest childhood memories, amma pairs it with a simple onion tomato subzi, bliss it would be! I still make them, but nothing compares to what amma makes 🙂

Hayley
9 months ago

Soft triangle paratha with layers so good with curry but go well with masala chai too. My mum loves them so much.

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