Ingredients
2 cups flour
Salt to taste
Oil
Make a soft dough of flour, salt and water and keep covered for 1/2 hour.
Make medium balls of it and roll out one ball into a thick chapati. Apply some oil or ghee all over it and fold it into half. Apply some more oil/ghee and again fold it into half to get a cone shape. Now, dip this in flour and roll it out into thick paratha trying to maintain the triangle shape.
Cook on hot tava with oil/ghee till both sides are well cooked and there are brown spots on it.
Serve hot with side dish of your choice.
2 cups flour
Salt to taste
Oil
Make a soft dough of flour, salt and water and keep covered for 1/2 hour.
Make medium balls of it and roll out one ball into a thick chapati. Apply some oil or ghee all over it and fold it into half. Apply some more oil/ghee and again fold it into half to get a cone shape. Now, dip this in flour and roll it out into thick paratha trying to maintain the triangle shape.
Cook on hot tava with oil/ghee till both sides are well cooked and there are brown spots on it.
Serve hot with side dish of your choice.
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7 comments:
My mom always used to make this paratha for breakfast... Keep posting :)
REGULAR ONE IN OUR KITCHEN...:-),..NICE PIC,..
This is how they serve in restaurants! I never get this shape... guess so much used to the circular ones! Looks nice!
I like triangle chappaths except that theyhave oil/ghee..
nice parathas!
nice paratha..I have seen Rajasthani families make triangular parathas on daily basis..
Though I make parathas generally circular, I feel it is this shape that swells and roasts the best! Just imagining this with Punjabi aam ka achaar or 'Tomato Thokku'!! So yum:)
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