How to Make Soft and Healthy Triangular Rotis/Parathas
Hello Foodies,
A signature paratha made with a combination of whole wheat flour, salt, oil, and water to a wholesome meal. These traditional flatbreads are a staple in the Indian subcontinent. The best thing about these parathas is that they are easy to make and require no special skills like the stuffed parathas. These can be made ahead and stored in the refrigerator for several days or even frozen.
To make parathas soft, and flaky the dough should be soft and pliable. The dough is then rolled into layered and cooked on a hot tawa with some oil until light golden brown spots appear on both sides. These parathas are easy to make and come out super flaky. This recipe has no eggs and no dairy so it is totally vegan and healthy. These parathas keep well without drying up after making. Serve your favorite curry with100% wholewheat paratha that makes it a very healthy option for your lunch or dinner.
Whole Wheat Paratha is a great source of good fibers and nutrients, making it a wonderful alternative for all weight watchers. Rich in taste and fresh to the core, the crisp paratha is a perfect breakfast item that gives your day a healthy start. Layered with perfection, the delicious paratha can also be eaten as a snack and helps you keep fulfilled and energized all day long.
Each Whole Wheat Paratha Contains 123 Calories.
Ingredients:
- 3 cups Whole Wheat Flour
- 2 Tsp Oil
- 1 Tsp Salt
- 1 ½ Cups Water
- Flour for rolling the paratha
Instructions:
To Knead the Dough:
- Sieve the whole wheat flour(the most important step).
- Use the dough hook attachment of the kitchen aid and keep it ready and set the bowl of the kitchen aid machine in position.
- In a mixer bowl add whole wheat flour, salt, 1 tsp oil, and water 1 cup.
- Now, lock the hook knob and start the mixer at speed 2 first and keep alternating between speed 2 and speed 4 as the dough starts forming.
- Stop the mixer and scrape the dry flour from the sides of the bowls using a spatula.
- Start the mixer and add the remaining ¼ cup of water slowly, 2 Tbsp at a time in the bowl.
- Now, add oil to make the dough less sticky and keep mixing at low speed until dough forms.
- Cover and rest the dough for 10 minutes in a bowl, and after 10 minutes, the dough is ready to make the parathas.
To Roll Triangle Paratha:
- Take one piece of the dough ball and roll it using the dry flour.
- Using a rolling pin, roll the dough into a 5-6” circle.
- Drizzle the surface with a few drops of oil, spread it evenly with the fingers.
- Now, sprinkle some flour.
- Fold the circle in half so that the oil is on the inside.
- Drizzle the surface with a few drops of oil, spread it evenly with the fingers, and sprinkle the flour.
- Fold the semicircle in half again to form a triangle shape.
- Dip the dough in the dry flour and generously coat both sides.
- Roll the dough back and forth with the rolling pin to maintain the triangle shape.
To Cook/Roast the Triangle Paratha:
- Heat a tawa/griddle over medium-high heat.
- Once the tawa is hot, place the rolled-out paratha on the tawa and cook until the bottom of the paratha turns lighter about 1 minute.
- Using a spatula, flip the paratha and top with few drops of oil.
- Cook the second side until it turns light brown, about 2 minutes.
- Flip the paratha and top with oil, spreading it evenly over the surface.
- Gently press the paratha with the spatula to help the paratha cook evenly and puffed up.
- Once both sides are cooked well and become golden brown that means it's done.
- Transfer the paratha to a plate.
- Repeat the same procedure with the remaining dough.
- Here, healthy, soft, and flaky parathas are ready to serve.
- Serve hot with curry, pickle, or yogurt. Enjoy!!!
How to store the dough?
- The dough can be refrigerated in an air-tight container for up to 3 days.
- When using refrigerated dough, allow the dough to come to room temperature before rolling.
How to store and reheat the parathas?
- Cooked Parathas can be refrigerated for 3 to 4 days or frozen for a month for longer shelf life. Reheat the Parathas on the stovetop griddle/microwave for 30-45 seconds.
- Place a cloth or kitchen paper napkin in a casserole, stack them and keep them covered.
- Do not roast them on a low flame, roasting on a low flame will harden them.
How to make extra crispy paratha?
- Simply fry them for a bit longer on each side to get more brown crunchy spots.
What dishes go well with paratha?
- Homemade Whole Wheat Parathas tastes awesome with recipes like Paneer Curries, Dal Makhani, Chole Masala, Black Eyed Peas Curry, or mango pickle or any Indian vegetable curry or non-veg dishes.
Dietary Comment:
- The calorie count is based on 2000 calories.
- Per serving contains 123 calories, along with 21.6 g carbohydrates, 3.3 g dietary fiber, 3 g fats, and 4 g protein.
- Portion size can always be increased or decreased depending on your health goals and activity level.
Good Time To Eat:
It is good to eat Whole Wheat Paratha for breakfast, lunch, snacks, or for dinner.
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Eat Healthy, Stay Healthy!!!
