"Triangle Folded (Layered) Parathas (Chapathi/Roti)” ... These are delicious parathas folded into triangles and rolled after applying ghee/oil within to get layered parathas ... tastes awesome when served with any dish specially potato bhaji ... Yummilicious ......
** Roti/Parathas/Chapati are rolled and tava fried leveled bread sort of dishes, that is famous among Indians. In the northern parts of India every home relishes many varieties of the same while in southern parts rice dominates in the kitchen. However, globalization and immigration of people all round the globe, these dishes have now made a prominent place for themselves in every kitchen. Almost everybody loves them and relish them with bhaji or a thick based gravy dish. In my home though rice plays a more prominent role, there are some dishes and times when I love to roll the roti/parathas and relish them. I see to it that we have them at least 3 times a week in some form or the other. There is nothing new to be penned that is not known to all, so I am just sharing my way of preparing this triangle folded (layered) Parathas that are a delight to relish with potato bhaji. I have included many pictures in a collage and I am sure for those who are new to it will find it really useful, do try it out, they turn soft and delicious. Though a little bit of ghee+oil is added on, and the elders may want to avoid them, it is certainly very good for growing children, while the aged can cut down on consumption. Always include ghee in your diet, it is my grandmother’s and my mother’s secret to a healthy life.
** Here is the simple method of preparing "Triangle Folded (Layered) Parathas (Chapathi)” … My Style … I have posted step by step picture collage and the picture says it all …
** In a bowl add in 2 cups of wheat flour/ghehun ka atta, pinch of salt to taste and mix well. Make a well in the center of the flour and add in ¼ cup of water. Now mix in the flour into the water to get a crumbled grainy texture. You can sprinkle some more if necessary.
** Now keep adding little by little water and knead the flour into a semi-tight atta/dough. Knead it for a few more minutes, then cover with a tight lid and keep it aside for 20 minutes. This is known as resting period and is important step in preparation of roti/chapatti/parathas. This helps the gluten in the wheat to get released and the dough turns softer in consistency.
** Once again knead the dough for a few minutes and form equal number of large lemon sized balls. Flatten them a little bit in between your palms and then roll them in fresh wheat flour kep in a plate to evenly dust it on all sides.
** Now place it on a flat surface or a wooden chapatti rolling board and with rolling pin roll it into a round shape about 4-5 inches in dia. You can use some flour to dust in between if you find it difficult to roll. Now apply some melted ghee on the top surface of the rolled roti and then sprinkle some wheat flour over it, this helps in maintaining the layer without merging when rolling further.
** Note : Ghee is very good for health, but at the same time I have found that it slightly hardens on once the roti is cooled and kept aside for some time. In order to get softer roti / parathas I always use ghee+oil in equal parts and melt them together to thin it out and then use the same. You may use either only ghee or oil or you can mix them both and use like I do, it is entirely upto individual, but do try my method once.
** Now fold over the rolled roti into semi circle as shown in the picture, again apply ghee and sprinkle some wheat flour and then give another fold to get a triangle folded roti. This is the procedure of folding for getting triangle folded roti, though there is another method too which I will post soon.
** Now dust the triangle folded roit with wheat flour equally on all sides and then roll it again with the rolling pin with equal pressure to get a larger shaped triangle shaped roti. Be careful and roll equally on all sides when rolling without spoiling the shape. Initially you may make one side longer and other side flatter, but with practice you will learn to roll it well leveled into a lovely triangle shaped roti.
** Note : Do not apply too much pressure while rolling roti this makes the roti thinner textured in some place and thicker in some. To get an evenly rolled roti you have to run the rolling pin smoothly all over in single runs each time with the same pressure. It is not at all difficult; there is nothing that we cannot achieve if we put our heart into it. Practice is something necessary in every field, so it is in the kitchen too, within no time you will have mastered this art.
** As you start rolling the parathas, keep an iron based tava on heat or any that you use regularly. Once the tava has reached smoking point, reduce the heat to medium and spread sprinkle some ghee+oil mixture on it and spread it evenly with a flat based spatula used generally for roti. Now place the rolled triangle paratha gently on the tava and allow to cook undisturbed.
** You will see small bubbles appearing on the top side of the paratha, do not attempt to touch it, let it cook further, slowly air will get filled in within the layers of the paratha and it will rise into a bigger ball sort of roti as you can see on the pictures. Now loosen the roti from the bottom side with the help of spatula, then sprinkle some ghee+oil on top and spread it with spatula and then flip it over to cook on the other side.
** Let the paratha cook on the other side, meanwhile you can start rolling the other paratha so that you keep it ready to be fried when the first one is done. Once you find that the bottom side too is done. Apply just a little bit of ghee+oil on the top portion again and spread, flip it over once again and start pressing it evenly on all sides so that it get evenly crisp. Flip over again, cook for few seconds and remove from tava and put it on a wire gauge, this helps aeration for a few minutes till the other parathas are done, which will help the parathas remain soft. Continue the procedure with the remaining dough/atta.
** "Triangle Folded (Layered) Parathas (Chapathi)” are done and ready to be served. Serve them hot direct from tava (if possible) with any dish of your choice, they taste awesome with potato bhaji which is the best of all combo, but they also taste great with any veg. or non.veg curries. This is one parathas that is loved in my home as the triangle fold gives it a lift with layering effect within and when you break pieces out of it, they are so soft and crisp outside that it is simply fantastic to relish it with side dishes.
** Do try out this delicious triangle folded (layered) parathas and enjoy with your family and friends. You can also prepare them just a few hours before your guests arrive if you have a pot luck or get together or some celebration in your home. You can also invite your friendly neighbor or one of your relative early to help in rolling and frying process, it is always a pleasure to work together with friends as that healthy chat and laughter in between makes you unaware of how fast the work is done without you tiring out alone in the kitchen.
** My Tip : Though I never recommend keeping the dough prepared way ahead or stored in fridge, some of my friends do so, as they are hard pressed for time or are too tired to knead by the time they come back from office. However, I myself have always found that kneading the dough and resting it for 20 minutes gives best result or maximum an hour or two.
** My Tip : Again, for some reason if you want to knead the dough and keep it stored for sometime, you may add oil, if you are in habit of doing, but avoid ghee if it is cold season. Oil always gives better result that ghee when it comes to kneading part, and you can use ghee to spread on the roti once done which also gives excellent results.
** My Tip : Once the roti / parathas are rolled and you want to stack it away for later use, keep it in a stainless steel box layered with a thick absorbent tissue on both top and bottom of the stack of rotis and they remain as it is without getting moistened. You can also use a clean muslin/cotton cloth as it serves the purpose too.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible, it helps me in wanting to do that much more. Thank You …
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