Indian variety of roti and parathas are so vast that you can never end in particular number. India is a country rich in culture, tradition, race, clothings and food too. So different people will like different meal in their own way according to their taste, likeness and comfort too.

People like to have parathas in India and different states have different way of having it, one of northern parathas is this layered paratha which is triangular in general, but can be made in any shape as per interest.

This is a fat rich recipe as it contains ghee or oil or butter, I prefer pure ghee( pure clarified butter). Ghee is pure fat you can substitute this with oil or vegan oils too. But using generous amount of ghee will make these delicious.

Ingredients:

• Flour 4 cups
• Ghee 1 tablespoon+ as required to cook
• Water as required
• Salt 1/3 tablespoon or as per taste

Procedure:

1. Take flour in a high hipped platter or paraat and add salt to it as per taste.
2. Add one tablespoon ghee to it and mix propelry.
3. Now make a spiral well in the centre of flour and add water to it. Mix and knead and add more water if required.
4. Knead to get a dough consistency and put aside by applying a layer of water over it for sometime.
5. Afer five minutes put tawa or roti pan over gas burner and simmer.
6. Knead the dough again once or twice and pinch a ball sized dough out of it to make loi.
7. Over a rolling board with the help of rolling pin make round roti dusting flour too whenever and wherever needed.
8. Aplly ghee over roti and fold it in half( semi-circle) and again apply ghee over semi circle uncooked roti and fold it in half making a quarter circle.
9. Now dust this with flour on both sides and with the help of rolling pin flatten this quarter circle roti and you will get a triangular shape.
10. The tawa or roti pan must be hot till now put the triangular roti over the tawa and keep gas on full.
11. Wait for the roti to partially cook on one side so that wetness of dough is not showing over teh surface which is on tawa side and flip it on the back.
12. After ten to fifteen seconds apply ghee over it and flip it as now the other side is also cooked. Apply ghee on this side too.
13. Check the paratha on both sides if cooked or not like a paratha appearing spotted with brown patches which is the sign of cooked paratha or roti.
14. When cooked put on platter to serve. When cooked you will see layers in the parathas automatically formed. This happened because we applied ghee and generous amount of ghee will make it happen easily.
15. Make more parathas by repeating the process after loi making.
16. Serve layered parathas with curd or chutney or raita or pickle or if some gravy veggies then it's best.

Tips:

• Donot use unmelted ghee as it will make ghee to melt later and parathas will become too wet of ghee that everything will become difficult to handle parathas on rolling board and pin due to ghee everywhere.
• For easy layers apply ghee on the whole surface.
• For proper cooked parathas keep them thin.
• Check our breakfast recipe too for it's variation (Link).