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    Delhi-Style Triangular Whole-Wheat Paratha

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    Pixicook editorial team

    A flaky and delicious whole-wheat paratha with a triangular shape, perfect for serving with vegetable dishes.

    Ingredients for Delhi-Style Triangular Whole-Wheat Paratha

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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Whole Wheat Flour

    cups

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    Vegetable Oil

    tablespoons

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    Salt

    teaspoons

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    Melted Butter

    tablespoons

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    Usli Ghee

    tablespoons

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    Whole Wheat Flour

    cups

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    How to Make Delhi-Style Triangular Whole-Wheat Paratha

    1. Prepare the Dough

    Start by mixing 1.5 cups of whole-wheat flour, 1 tablespoon of vegetable oil, and 0.5 teaspoon of salt in a bowl. Gradually add about 0.5 cup of water, kneading the mixture for 8-10 minutes until you get a smooth and pliable dough. The dough should be soft and smooth when you’re done. Form the dough into a ball and cover it with a damp cloth, letting it rest for 30 minutes.

    2. Rest the Dough

    Alternatively, you can cover it with plastic wrap and refrigerate it for up to 24 hours if you need to prepare it ahead of time.

    3. Preheat Cooking Surface

    While the dough is resting, preheat a tava, griddle, or cast-iron skillet over medium flame.

    4. Divide and Roll the Dough

    Once the dough has rested, knead it briefly again and then divide it into 8 equal balls, covering them to prevent drying out. Take each ball, flatten it slightly, and dip it into some flour for dusting. Roll it out into a circle about 5 inches in diameter.

    5. Fold and Roll the Paratha

    Brush the rolled-out dough lightly with melted butter, fold it in half, brush again with butter, and then fold it once more to form a triangle. Dust the triangle with a bit of dry flour and roll it out gently until the sides are about 5 inches long. The butter and folding technique will create flaky layers in the paratha.

    6. Cook the Paratha

    Brush the preheated cooking surface with a bit of butter and place the rolled-out paratha on it. Cook each side until it turns golden brown, ensuring that the layers become flaky. This should take a few minutes per side.

    7. Keep Warm and Serve

    Once cooked, place the parathas in aluminum foil and cover them tightly to keep warm. When you are ready to serve, preheat your oven to 300°F and heat the covered parathas for about 10 minutes. Serve these delicious parathas with vegetable dishes, particularly those made with peas and potatoes.

    Pitfalls and tips

    Rolling Technique

    Roll dough into a circle, apply ghee or oil, sprinkle flour, fold into a triangle, and roll out gently.

    Quality of Flour

    Use good-quality, stone-ground whole wheat flour (atta) for elasticity and strength in the dough.

    Cooking Temperature

    Use a medium-high heated heavy-bottomed skillet to ensure parathas puff up and cook evenly.

    Ghee or Oil

    Brush parathas with ghee or oil while cooking for a golden, crispy exterior without making them greasy.

    Dough Consistency

    Knead the dough until it's soft yet firm to make the parathas flaky.


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