You'll need:for 6 parathas
Whole wheat flour- 300 gm
Oil or Ghee- as needed
Salt-to taste
1. Add salt and water to the flour to make a dough. The dough should be medium hard in texture. Not as soft as roti and not as hard as puri. Knead it well to make a smooth roll. Cover with a plastic wrap.
2.Keep aside for 15 mins. Divide into even sized balls...about the size of a medium lemon.
3. Roll it out thick and smear ghee or oil over it. Fold as shown in the pictures. Spread about a drop of oil at each fold. Roll out into a triangle. Do not make it too wide and thin. It should be about 4-6 inches and a little thick. Too thin and they turn out like papadams.
4. Heat a griddle and cook each side on medium heat for a minute or two. When one side starts to rise, turn over and cook the other side. Increase the heat if it is taking too long, and then reduce it again. Try gently pressing down with a spatula to spread the heat evenly.( Do not keep it pressed.) When you see the paratha turning pale brown, the layers will start to rise and seperate. The oil should be applied only after the paratha looks almost cooked and rises up in the middle. Add about 1/2 -1 tsp oil/ghee and smear it all over the surface with the back of the spoon.
5. Turn over and cook the other side till golden flecks appear on both sides. Add a bit more oil if you see any raw spots.
P.S.:The heat should be consistent in the initial phase of cooking to allow the layers to seperate. If the heat is too low, it will either turn hard and if it is too high, it will brown without cooking the inner layers. Once the layers puff up, the oil is only to fry the outer most layer. You can add as much as you want.
Drain and serve hot.
Related Posts: Madikki Pathiri
Food,Triangular Paratha,Malabar Recipes,Roti
27 comments:
Hmmm...I'm craving for a paratha now. Great pictures!
Shaheen... the description with pictures is so handy--anybody would try it-:)
shaen,
pliz post recipe for tharikanji,the kind, u used 2 hav
to break the fast,at hostel.
khi
Shaheen,
I can't wait! I'm going to make it this afternoon! thanks for the recipe.
If I don't use whole wheat, what the alternative you recommend?
Nice step by step pictures.. easy to try !! My Mom always makes this way .
I have the same triangular parathas in my blog!! Freakishly similar!:D
They tastes so good, don't they? Thanks for step by step photos!!Great job!!
Hey Shaheen
I don't think u know me. I'm roux's wife, Ayrin, from Dallas. Nishad had given me the link to your blog. the recipes are amazing. I had tried out 2 of your recipes. It came out well..
You've done a good job
Ayrin
.great pictures.
thanks.
i am eagerly hoping for same kind of demonstration for neri pathiri,and kerala parotha.
i hope you will kindly oblige.
thanks once agian,
Your blog has been VERY useful .
keep up the good work.
fellow keralite
gattina,
u could even make this with al purpose flour. you may just need a bit more oil.
ki, welcome to my cafe. will definitely post thari kanchi.
foodie, its called thinking alike..
ayrin, leave me ur email id, iwas wondering how to thank you and write to u.
Shaheen, the pictures are lovely. I can't make the triangular shape though. Even though I fold in any shape, the end product would come as a circle :(.
Hi Shaheen ,
My kid loves these parathas..I used to add ghee to it..
Shaheen, the step by step instruction is simply great..
hey shaheen u can contact me on ayrinu@yahoo.co.uk.
Great presentation,Shaheen...I will also definitely try this out ,most probably today itself
Hi Shaheen,
I did it yestersday! With all purpose flour. It's my first time to make paratha, I think I didn't add enough ghee between layers and on the griddle, the paratha was quite hard, even it (and the layers)puffed up beautifully during heating. I'd appreciate if you have any further advice. But I'd keep trying to get a hang of it :)
gattina, check out my post scipt at the end of the post.It probably turned hard due to :
1. the dough was too hard.
2. the heat was too low.
try moderating the heat and add a bit more oil and let me know,.
Beautiful step by step pictures...Love your Triangle shaped ones..:)
shaheen...guess wot have exactly the same plates at home..n it looksss as if Mom has served them for me...sizzlingggg hot...me ready to whack them !!!!
for once this is something i love and make toooo !!!
this paratha reminded me of my mom :-(
lera, seema and daagh, thanks.
seema, so u do more than poetry.:)
Shaheen,
thank you for asking my questions. I did make the two mistakes you mentioned as well. Next round I'd use wheat flour as well! Thanks again Shaheen, you're such a big help!
Shaheen,
I did your paratha (with the chappathi flour), and followed your advice, they turned out good, hurray! Shaheen, thank you all your help, your paratha will surely be a regular on our dining table!
Shaheen, I tried this last night and it came out really well. I have always been making triangular parantha with a single fold. The extra fold gives a lot more layers. Thanks.
Salaam Shaheen,
I tried this one when I had a gues last weekend. And it was amazing...but even though I had consistent medium heat, I couldnot get the inner leayers cooked up. I had to open it, and fry them a little while. Any idea? Had I rolled thick? I dunno...I would like to prepare them once again..but thi time..I want the inner layers to be cooked as well.Any suggestion would do!
wow Shaheen...u make even the simplest of recipes luk so appetizing! i have been a regular at ur blog almost every day for the past couple of months now. i chanced upon ur fish curry with coco milk..luks like a total relish to me...shall try n let u know how is come out..keep pouring in.
btw,wud like to get in touch with u..probably to get to know u better?! :)
Lubna Shanawaz (Bahrain)
hi;i tried both parantha and tenga aracha meencurry;turned out gr8;thanksss
dear shaheen your blog is simply superb..
i tried ur triangular paratha..
came out really well..the demo is also gr8 dear..
u ve done a gr8 job ..
may god bless u and ur family
looking forward more for ur recipes
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