Loading...
Crispy on the outside, soft and flaky on the inside. This classic layered paratha, folded into a neat triangle, is the perfect companion for any curry, dal, or even just a dollop of yogurt and pickle. A North Indian staple that's surprisingly easy to master.
Prepare the Dough
Shape the Parathas
Crispy on the outside, soft and flaky on the inside. This classic layered paratha, folded into a neat triangle, is the perfect companion for any curry, dal, or even just a dollop of yogurt and pickle. A North Indian staple that's surprisingly easy to master.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 379.31 calories per serving with 8.03g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Cook the Parathas
Serve
Add 1/2 teaspoon of ajwain (carom seeds) or 1 tablespoon of kasuri methi (dried fenugreek leaves) to the dough for extra flavor and aroma.
Replace 1/2 cup of atta with other flours like besan (gram flour), ragi (finger millet), or jowar (sorghum) flour for a healthier, nuttier version.
Sprinkle finely chopped fresh mint leaves over the ghee before folding the paratha to make a refreshing mint-flavored version.
Made from whole wheat flour (atta), these parathas are a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates in whole wheat provide a steady release of energy, making it a fulfilling and energizing meal option for breakfast, lunch, or dinner.
When made with ghee in moderation, parathas provide butyric acid and fat-soluble vitamins like A, E, and D, which are beneficial for gut health and overall immunity.
One Trikon Paratha contains approximately 190-210 calories, depending on the amount of ghee used for layering and cooking.
Trikon Paratha can be a healthy part of a balanced meal. It's made from whole wheat flour (atta), which is a good source of fiber and complex carbohydrates. The healthiness depends on the amount of ghee used. For a healthier version, use ghee in moderation.
Parathas can become hard for a few reasons: the dough was too stiff, it wasn't rested long enough, or they were cooked on low heat for too long. Ensure your dough is soft and pliable, rest it for at least 20 minutes, and cook on a medium-high flame.
Yes, you can prepare the dough ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature for about 30 minutes before you start rolling the parathas.
Absolutely. Simply replace the ghee with a neutral-flavored vegetable oil or a vegan butter. The taste and texture will be slightly different but still delicious.
This recipe goes great with these complete meals
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
