Thursday, October 8, 2015

Posted by Mala at 2:00:00 AM 1 comment
These triangle parathas are liked by one and all in my family. They always remain so soft. Sometimes, even the next day. This is most ideal for travel. And it goes very well with any chutney, dhal or dry curries.

Whole wheat flour - 1 cup
Salt to taste
Ghee - 1 tsp
Gingely oil - 1 1/2 tsps (to smear inside the parathas)
Cooking oil + ghee, as required, to cook the parathas

Recipe Cuisine: North Indian; Category: Lunch/ Dinner
Prep time: 10 mts; Cooking time: 20 mts

Yields 6 parathas

Knead a soft, pliable dough with the ingredients mentioned above, and allow to rest for minimum 1 hour.

Take a slightly big sized ball. Dust with flour.

Roll a round, then smear 1/4 tsp gingely oil all over it, and then.....

fold it into a triangle.

                                Then again, after dusting with some flour, roll into a triangle.

All parathas rolled out

Heat a tava, first cook the parathas dry on both sides, keeping the flames on low.

Then smear some oil plus ghee on both sides, it will puff up beautifully, showing it is getting cooked well. With a ladle, press it gently all over, to ensure uniform cooking. it is puffing up!


  1. As you rightly put in, it is the all time favorite of all in the paratha varieties. I can smell the unique aroma and feel the crunchiness and also the softness.ideal for travel!This recipe is prompting me to pack my bags!


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