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    Home » Breads

    Published: Aug 21, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Whole Wheat Triangle Parathas

    Jump to Recipe Jump to Video Print Recipe

    Flaky, flavorful and super easy to make with just five ingredients; Triangle Parathas are great to serve with curries and sabjis.

    The process is quite easy and these whole wheat layered flatbreads are super easy to put together.

    Triangle parathas stacked in a blue plate with some Indian pickle and cilantro placed on top.

    Flatbreads form an important part of any Indian meal. Served with sabjis, dals, rice, salad and pickles, it completes a meal.

    Plus, it is popular for snacks, breakfast or something to carry on trips and picnics. Paratha of various kinds, thepla, millet rotis and whole wheat roti are popular in a lot of households.

    These are best to enjoy with sides like potato edamame curry, baingan bharta, beetroot kofta curry and mix vegetable sabji.

    Jump to:
    • What is Paratha
    • Paratha vs Naan vs Roti
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Storing
    • Recipe FAQs
    • Pairings
    • More Flatbread Recipes
    • Whole Wheat Triangle Parathas

    What is Paratha

    Paratha is an unleavened flatbread from the Indian cuisine. Whole wheat flour makes the best parathas. We make the dough with add-ins of choice, roll them into layers and cook them on a hot griddle till golden brown and crisp.

    Parathas are great as a flatbread to serve for a meal. Moreover, they work for breakfast or even a snack with some masala chai, chutney or pickle.

    Plain parathas need just flour and salt. However, they can be made even more delicious by adding some cumin seeds, carom seeds or kasoori methi to the dough. Another popular version is the namak mirch ke parathe; which are made with salt and red chili powder in the dough.

    Paratha vs Naan vs Roti

    Paratha is a flaky unleavened bread generally made with whole wheat flour. It has layers thanks to the fat between the dough ball layers.

    Roti in turn is a flatbread that is thin, made in a single layer and super soft. It is not flaky and requires only flour and water to come together.

    Naan is the only leavened flatbread of the three. We use yeast or baking soda for it to rise. We make it with all purpose flour. And we cook it in the tandoor or an oven. This is far thicker than paratha and roti.

    Why this recipe works

    • It is a wholesome flatbread made with whole wheat flour.
    • We only need flour, oil and water to make the recipe. All the other ingredients are optional.
    • These are greta for a meal and double up as a delicious snack too.
    • Roll them thin or thick based on how crisp you want them.
    • These are great with sabji, dal or with masala chai.
    • The recipe is easy to make Vegan by one simple swap.
    • These are great as a make ahead recipe. The dough as well as triangle parathas are great to make ahead of time.
    • A great idea to make the dough as part of meal prep and use it over the next couple of days to make parathas.
    • Moreover, the same dough works to make stuffed parathas too.

    Ingredients and Substitutions

    Ingredients for Triangle paratha; flour, ghee, oil and water on a black background.
    • Wheat Flour: The flour we use to make parathas is whole wheat flour. However, multigrain flour works too. Buy yours from the Indian store or from Amazon. We make the dough using this and also some dry flour to roll the parathas. Sujata Chakki Atta, Aashirvaad Select Whole Wheat Sharbati Atta or Sujata Multi Grain Atta works well.
    • Oil: I like to use oil to make the paratha dough and to roll the parathas. While ghee works too, I like to use oil.
    • Ghee: Ghee is perfect to cook the parathas. However, we can use oil too. But ghee does give a great flavor.
    • Water: We need some water to bring the paratha dough together. Room temperature or warm water will work well.
    • Cumin Seeds: I like to add some cumin seeds in the dough. We can also add in carom seeds, kasoori methi or other seeds. Or simply skip them all.
    • Salt: While salt is optional, I like to add salt to the dough. The parathas taste great with a pinch of salt in them.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In the base of the kitchen aid add flour, cumin seeds, salt and oil.

    2- Add in water.

    Collage steps for triangle parathas; adding flour and other ingredients to a stand mixer.

    3- Place the kitchen aid bowl in the base and start bringing the dough together using a dough hook.

    4- Add more water if required and make a soft dough.

    Pro Tip: My ideal ratio of flour to water is about 2:1.

    Collage steps for triangle parathas; mix the dough with a stand mixer till smooth.

    5- Place the dough ball in a bowl and rest covered for 20-30 minutes.

    6- Once the time is up, divide the dough into 7-8 equal parts.

    Collage steps for triangle parathas; rest the dough in a bowl and divide into balls.

    7- Place one dough ball on a rolling board.

    8- Then press it down and roll the dough ball in some dry flour.

    Collage steps for triangle parathas; place a dough ball on a rolling board and coat with dry flour.

    9- Roll to make a 3-4 inch round.

    10- Apply some oil on half the round.

    Collage steps for triangle parathas; roll the dough ball to a round and apply oil.

    11- Then fold over the dough round into half.

    12- Apply some oil on the quarter of the dough ball.

    Collage steps for triangle parathas; fold the dough into half and apply oil.

    13- Fold over in half and roll again in dry flour.

    14- Roll the dough ball into a triangle, turning it around to prevent sticking. Also, add some dry flour if needed.

    Collage steps for triangle parathas; coat in flour and roll to a triangle.

    15- Heat a flat tava and place the paratha on the tava.

    16- Once the bubbles start showing up, turn over.

    Collage steps for triangle parathas; cooking the paratha on a tava.

    17- Then apply some ghee and spread it evenly. Once this side has bubbles, turn over and apply ghee on the other side too.

    18- Turn over and cook the paratha completely. Remove from flame and serve with a curry or sabji.

    Collage steps for triangle parathas; cooking paratha in ghee and serving.

    Expert Tips and Notes

    • Making the dough: The dough for triangle parathas has to be just right. Not super hard and not super soft; the dough has to have a spring but not stick to the fingers when pushed down. The rough ratio of flour to water is 2:1 for best results.
    • Using the stand mixer: The stand mixer works best to make the dough. It is great to multitask as they dough comes together while you prep something else. However, the dough can be made using the palms too.
    • Resting the dough: Rest the dough for 20-30 minutes. It helps build gluten and make the dough soft and pliable. Cover them at all times so it does not dry out.
    • Rolling the paratha: Roll the paratha with light hands. Take more dry flour as required. And while folding the dough ball; apply enough oil but not too much that it leaks out.
    • Cooking the paratha: The parathas need to be cooked on medium flame. Only start cooking them only on a hot tava. Just flip it over twice. Flipping it too much will yield chewy parathas.
    • Storing: Keep the parathas covered at all times. They tend to dry out if left open. Refrigerate or freeze to use later.
    Folded triangle paratha in a blue plate with a hand breaking it into half.

    Storing

    The dough is easy to make before hand. Simply pop it in an airtight container and refrigerate. It stays well for 2-3 days before turning dark.

    The parathas can be rolled and frozen between parchment paper sheets. They can be cooked straight from the freezer without thawing them.

    Moreover, the cooked parathas can be kept well too. Keep them covered lightly. Then transfer them to an airtight container once cool and keep at room temperature for 8-10 hours. To store overnight, refrigerate. To heat, transfer to a tava and heat through before serving.

    Recipe FAQs

    Can we make Vegan parathas?

    Yes certainly. Simply swap the ghee with oil or Vegan butter to make the parathas vegan.

    What is the proportion of flour to water to make paratha dough?

    The rough ratio of flour to water for parathas is 2:1. However, the amount of water required will vary based on flour brand and how old or new it is.

    How do parathas become triangle?

    The paratha dough is made round and folded over into a triangle. Then, on carefully rolling it in the same shape helps us make triangle parathas. However, we can roll them round or square too.

    Can we store paratha dough?

    Yes certainly. To store the prepared dough, simply transfer to an airtight container and refrigerate.Store it for up to 2-3 days.

    What is the difference in roti and paratha?

    Roti is a flatbread made by simply rolling the dough ball and cooked on tava followed by an open flame. Ghee may be smeared on it before serving. However, parathas are flatbreads that are rolled in layers and cooked smeared with ghee or oil. They tend to be flaky, layered and almost always have salt in them.

    A slate platter with six triangle parathas arranges criss cross and sides arranged in small bowls around it.

    Pairings

    We pair these triangle parathas with so many Indian curries. Here are some of the best pairings.

    • Close up of black-eyed peas curry
      Instant Pot Black-Eyed Peas Curry
    • Litchi Kofta served in a white bowl with roti and salad on the side on a gray plate with a spoon and napkin around it.
      Litchi Kofta
    • Tindora Batata sabji in a bowl
      Tindora Batata Sabji | Ivy Gourd Stir-fry
    • Mixed Vegetable and Paatra in a tomato based curry.
      Mix Vegetable Paatra Sabji

    More Flatbread Recipes

    • Methi thepla in plate-side view
      Gujarati Methi Thepla
    • Rajgira Parathas (Amaranth Flatbreads)
    • Gluten-Free tortillas in a platter
      Gluten-Free Tortilla
    • Missi Roti
    A blue plate with a stack of triangle parathas and some sides around it.

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Triangle parathas stacked in a blue plate with some Indian pickle and cilantro placed on top.

    Whole Wheat Triangle Parathas

    Smruti
    Flaky, flavorful and super easy to make with just five ingredients; Triangle Parathas are great to serve with curries and sabjis.
    The process is quite easy and these whole wheat layered flatbreads are super easy to put together.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Resting Time 30 minutes mins
    Total Time 30 minutes mins
    Course Breads
    Cuisine Indian
    Servings 8
    Calories 183 kcal

    Ingredients
      

    For the dough

    • 2 cups whole wheat flour
    • 1 cup water
    • 2 teaspoon oil
    • 1 teaspoon salt
    • 1 teaspoon cumin seeds

    For rolling

    • ¼ cup whole wheat flour
    • 2 teaspoon oil

    For cooking the parathas

    • 3 tablespoon ghee

    Instructions
     

    • In the base of the kitchen aid add flour, cumin seeds, salt and oil.
      2 cups whole wheat flour, 1 teaspoon salt, 1 teaspoon cumin seeds, 2 teaspoon oil
    • Add in water.
      1 cup water
    • Place the kitchen aid bowl in the base and start bringing the dough together using a dough hook.
    • Add more water if required and make a soft dough. My ideal ratio of flour to water is always 2:1.
    • Place the dough ball in a bowl and rest covered for 20-30 minutes.
    • Once the time is up, divide the dough into 7-8 equal parts.
    • Place one dough ball on a rolling board.
    • Press it down and roll the dough ball in some dry flour.
      ¼ cup whole wheat flour
    • Roll to make a 3-4 inch round.
    • Apply some oil on half the round.
      2 teaspoon oil
    • Fold over the dough round into half.
    • Apply some oil on the quarter of the dough ball.
    • Fold over in half. Roll again in dry flour.
    • Roll the dough ball into a triangle, turning it around to prevent sticking. Also, add some dry flour if needed.
    • Heat a flat tava and place the paratha on the tava.
    • Once the bubbles start showing up, turn over.
    • Apply some ghee and spread it evenly.
      3 tablespoon ghee
    • Turn over and apply ghee on that side too.
    • Turn over and cook the paratha completely.
    • Remove from flame and serve with a curry or sabji.

    Video

    Notes

    • Making the dough: The dough for paratha has to be just right. Not super hard and not super soft; the dough has to have a spring but not stick to the fingers when pushed down. The rough ratio of flour to water is 2:1 for best results.
    • Using the stand mixer: The stand mixer works best to make the dough. It is great to multitask as they dough comes together while you prep something else. However, the dough can be made using the palms too.
    • Resting the dough: Rest the dough for 20-30 minutes. It helps build gluten and make the dough soft and pliable. Make sure it is covered all the time so it does not dry out.
    • Rolling the paratha: Roll the paratha with light hands. Take more dry flour as required. And while folding the dough ball; apply enough oil but not too much that it leaks out.
    • Cooking the paratha: The parathas need to be cooked on medium flame. Only start cooking them only on a hot tava. Just flip it over twice. Flipping it too much will yield chewy parathas.
    • Storing: Keep the parathas covered at all times. They tend to dry out if left open. They can be refrigerated or frozen to use later.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 183kcalCarbohydrates: 24gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 14mgSodium: 293mgPotassium: 127mgFiber: 4gSugar: 0.1gVitamin A: 6IUVitamin C: 0.02mgCalcium: 15mgIron: 1mg
    Tried this recipe?Let us know how it was!

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