Triangle parathas
These lovely golden-brown parathas are perfect for mopping up the juices from your favourite curry. Vivek Singh serves them with his jungle curry.
Ingredients
- 500g/1lb 2oz plain flour
- 2 tbsp ghee, plus extra for cooking
- ½ tsp ajwain seeds
- ½ tsp nigella seeds
- 1½ tsp salt
- 4 tbsp oil
Method
Measure out 400g/14oz of the flour and, using your fingers, incorporate the ghee into the flour until mixed evenly and throughly. Sprinkle in the carom seeds, black onion seeds and salt. Measure out 200ml/7fl oz of water and add it little by little to make a very stiff dough. If the water isn’t enough simply sprinkle in an extra tablespoon or so and knead the dough into a ball. Cover with a damp cloth and leave to rest for 10 minutes.
Divide the dough into eight equal parts and shape each into a smooth round ball. Using the remaining flour to dust, take one ball at a time and flatten it, then use a rolling pin to roll it into a disc of 6–8cm/2½in–3¼in radius.
Now spread some oil on the surface of the disc and dust some flour over. Fold the disc into half to make a semi-circle. Repeat the same process of oil and flour on the semi-circle and fold it again to get a triangle.
Now flatten the triangle carefully using a rolling pin to get a thickness of about 3mm/â…›in.
Place on a heated tawa (an Indian flat cooking plate) or in a frying pan and dry fry for a couple of minutes, or until the surface has dried up and it starts to get specks of brown colour on it. Then flip it to get the same effect on the other side.
While the second side is cooking, brush the first side lightly with ghee or oil and turn on the other side. Repeat the same process on the other side and you should see the layers open up as steam forms inside.
Remove from the heat once both sides are golden and crisp, and serve.