This was the most common weekend breakfast in our childhood. These parathas serves as great travel food. In our childhood we used to take them on the multi-day train journeys and now we wrap them in aluminum foils and take it on our road-trips. I have never seen other non-Bengali, Indian households to make them in triangular shape, and hence the Bengali qualifier in the post title.
- 1 cup all purpose flour (Maida)
- 1 cup whole wheat flour(Atta) + some dry flour for rolling
- 1tsp. salt
- 1tsp. sugar
- Oil or ghee as needed
In a big bowl mix all the dry ingredients with your hand. Add 2tsp. oil and rub the flour with it till it takes a crumb texture.
Add water, little at a time and knead well to make a medium soft dough. Wrap it with a kitchen towel for 15 minutes.
Divide the dough into equal sized balls – about a size of lemon.
Flour the rolling surface and roll each portion into a thick disc of about 6inch diameter. Smear the top surface with a drop of oil and fold the disc along the diameter to form a semi circle.
Smear another drop of oil on this half and fold over again. This will now take a shape of triangle.
Roll it with gentle pressure without disturbing its triangular shape. Parathas will be little thick so don’t roll it too thin.
Heat a tawa and place each paratha at a time. Cook each side on medium heat for 2 – 3 minutes before you turn. Gently press the paratha to spread the heat evenly. When the center of the paratha puffs up add a spoon of oil along its edges. Cook till you see light brown spots all over the surface. Flip it over and again add a spoon of oil to fry the other side. Remove after you see golden flecks all over.
Serve hot with alu phulkopir chorchori (dry potato and cauliflower curry).