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-Brinjal Curry
Here goes the recipe..
Whole wheat flour – 1/2 kg
Oil/Ghee – as needed
Water – to knead the dough
Salt – to taste
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 .
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.
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.