My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Malabar style Triangular Paratha

Posted by Annita on October 18, 2006

Malabar,a coastal district in Northern Kerala is very well known for its unique and ethnic dishes,it has lots of spices incorporated and is blessed with fusion of tastes.Thanks to Shaheen and Shynee,they’ve given us the oppurtunity to learn more about Malabar culture and cuisine.Many of the dishes in their blog are very much new to me,something which i’ve not tasted,seen or even heard off.This Triangular Paratha was one such dish,very easy to prepare and quite tasty too.

Triangular Paratha
Triangular Paratha-Brinjal Curry

Shaheen has given a marvellous presentation of this Malabar Special Triangular Paratha,and I simply followed her instructions step by step.The result was awesome ,we had it with RP’s Brinjal curry.

Here goes the recipe..

Ingredients :-

Whole wheat flour – 1/2 kg
Oil/Ghee – as needed
Water – to knead the dough
Salt – to taste

Method:-
Combine wheat flour and salt in a bowl.Add necessary water little by little,and knead it well to make a smooth dough.The dough should not be too soft or too hard.Allow the dough to rest for 15 minutes in a closed container.Divide the dough into 10-12 even sized balls .Roll it out ,and apply oil/ghee over it.Fold it onto half as shown below.Apply oil again.Fold it one more time as shown below and apply oil .

Triangular Paratha

Roll out it into a trianglular shape,it has to be a little thicker than the normal chappathi.

Heat a pan and cook both sides of the paratha,just like chappathi,gently pressing it with spatula and allowing it to rise.When the layers are seperated and is almost done,apply a little more oil/ghee all over the paratha.

Triangular Paratha

Heat it for few more seconds, and brown both sides. Serve hot with any spicy curry of your choice.

Shaheen has suggested to cook the paratha in medium consistent heat,not too low or too high,thus allowing the paratha to cook evenly seperating the layers.

7 Responses to “Malabar style Triangular Paratha”

  1. Vimala said

    Hi Anita,
    Thanks once again, seems to be very eay to make one, i will definately try it out. Can u pls post the recipie for vatayappam n chicken stew or vegetable stew for palappam?

    You’ve got the recipe for veg stew,rt?Pls let me know how it turned out for u.

    Annita 

  2. Vimala said

    Anita, sorry for the trouble, i jus browsed in ur site n got the recipie for Vegetable stew..that’s my menu for tomorrow’s breakfast…i buy instant vataiappam podi from the market, but i want to know how make home-made…

    I’ll surely post a recipe for Vattayappam,soon..Vimala…Do check my blog..
    Annita

  3. Swathy said

    Hello Annitta,
    I have been browsing through your website for over a week now, it ‘s been so very interesting and inspirational, i come back to it almost everyday…thought of starting with the simplest recipe available :-), i tried out ‘the Malabar style Triangular Paratha’, donno why i felt that the inner layer did not get cooked properly, is it because it became too thick ? or maybe for a first timer it’s like that ?

    Regards,Swathy

    I think it may be because of the heat..Did u cook it in very high heat..It has to be done in medium consistent heat,Swathy..Ok,next time you are gonna get it correct…:))

    And many thanks for visiting my blog..Do come often..

    Annita 

  4. Swathy said

    k, thnxs:-), must be the heat then, lemme try it out once again!

  5. Ann said

    hi, anitta, u r truly a star…i have tried many of ur receipes and it came out really well. I would like to get a tip in chappathimakking. when i make chappthi, its soft and nice but if i kept that for a little while it will be like papadam. can u plz suggest a remedy for the same. Thanks and regards….Ann

    Thank you,Ann.One of my friends told that its because you’re using so much maida in making chappathi…She told me that we should not use maida at all in chappathi…use only atta which has 100% wheat flour(I mean no maida added).
    Hope this helps.
    Annita

  6. Ann said

    ohhh dear, i am adding only atta, 100% wheat flour that tooo of Pilsbury.But i still have the problem…so plz advise.

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