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Tuesday, April 16, 2013

Bengali Triangular Paratha


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).

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