Maida paratha is a simple Indian flatbread that are prepared using all-purpose flour (maida), salt, oil or ghee and water. In Bengal, this paratha is known as Triangular Paratha or Tinkona Paratha. Children also refer to it as "white paratha" because it is made with maida and turns white in color.
In our childhood, the most common Sunday breakfast (robibar er jolkhabar) was Bengali Triangular Maida Paratha with Aloo r Dum.
Like whole wheat paratha, maida paratha is made by kneading a soft dough and then rolling and folding it several times to create many flaky layers. They were then roasted in ghee or oil and served with a variety of vegetarian or non-vegetarian Indian side dishes.
In supermarkets, frozen parathas are now widely available. However, homemade parathas, which are delicious and simple to make at home, taste better. You won't ever purchase frozen parathas again once you learn how to make them.
Very few ingredients required to prepare maida paratha.
Maida: The primary ingredient of this popular Indian flatbread is maida or all-purpose flour.
Oil or Ghee: Addition of some amount of fat in terms of oil or ghee in paratha dough makes it soft and flaky. If you do not add oil or ghee paratha will be hard and chewy in texture.
Others: Salt and water
See recipe card for quantities.
Follow this maida paratha recipe and learn how to make paratha at home.
I can classify the recipe in total three major steps and it starts with kneading of a perfect dough, followed by rolling the paratha and finally, frying the paratha.
In a mixing bowl, combine all-purpose flour, salt, and oil. Add water in less amounts at a time to knead a smooth dough.
Cover the dough with a damp cloth and set aside for 15 to 20 minutes. After resting the dough, divide it into equal lemon-sized balls.
Next take a dough ball and coat it in flour, then dust it off. Flatten the ball with your fingers on the rolling board and roll the ball into a 5-inch-diameter circle (roti).
Apply oil or ghee to the roti and fold into a half-circle. Similarly, apply oil or ghee again and fold once more to form a triangle. Now roll the triangle by stretching all the corners and the shape remains triangle.
Meanwhile, heat a skillet over medium heat and dry roast both sides of the paratha. Next, add oil/ghee and fry both sides of the paratha over medium heat, pressing down with a spatula.
Cook until brown spots appear on both sides, then transfer to a plate or store in an insulted pot (casserole).
Tips to make Maida Paratha
- To make soft and flaky paratha, knead a smooth dough.
- Maida-based dough should be tight and not sticky. Therefore, avoid using too much water when kneading the dough. To make a firm dough, always add a little water at a time.
You can serve maida paratha with any Indian vegetarian (Malai Paneer Curry, Paneer Butter Masala) or non-vegetarian curries (Bengali Mutton Curry). I prefer to have mine with simple Bengali style Potato Stir Fry aka aloo bhaja. Many people prefer to have it with pickle and curd.
Just a childhood memory popped up while I am writing this post. I enjoyed paratha with sugar or jaggery. Though it may sound strange, I am sure many of you have tried it. Did you? If not, you must give it a shot once!
I always prefer to knead the dough in advance to save time. After kneading the dough, I keep it in an airtight container and store in refrigerator. It stays for up to 3 to 4 days.
It is recommended to bring the refrigerated dough to room temperature before using it.
I always eat the parathas immediately after frying them. When there are extra parathas, I let them cool before packing them in an airtight container and refrigerating them for a couple of days. After removing the parathas from the refrigerator, reheat them in a hot skillet with a little oil or ghee.
There is another way of storing the half-cooked parathas. In this method, I dry roast the parathas on hot skillet but avoid frying them with oil. After cooling the roasted paratha, I stack them and pack in Ziplock bag and put it in an airtight box. Take them out from refrigerator and fry them with little oil and serve hot.
More Indian Flatbread Recipes
- Rolling Pin
- Rolling Board
- 3 cups All-purpose flour
- 2 tablespoon Vegetable Oil
- Salt to taste
- Water as required
- ½ cup All-purpose Flour Use as required
- 3-4 tablespoon Vegetable Oil Use as required
Making of Dough
- Take all-purpose flour, salt and oil in a mixing bowl.
- Slowly add water little by little and knead a smooth dough.
- Allow to rest the dough for 15 to 20 minutes by covering with a damp cloth.
Rolling Triangular Parathas
- After resting the dough, divide it in equal lemon size balls.
- Take a dough ball and dip it in flour and dust off the excess flour.
- Place the ball on the rolling board and flatten it with your fingers.
- Roll the ball to make a circle with 5-inch diameter.
- Apply oil or ghee all over the roti and fold to make a half-circle.
- Similarly, again apply oil or ghee and fold one more time to make it triangle.
- Now roll the triangle by stretching all the corners and the shape remains triangle.
- Meanwhile heat a skillet and transfer the paratha to the hot skillet and dry roast both sides.
- Next add oil/ghee and fry both sides under medium flame by pressing down the paratha using a spatula.
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