Bengali Paratha
Flaky layered triangular paratha shallow-fried in ghee. Bengali breakfast served with kosha mangsho or cholar dal.
People also search this as bengali parantha.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ghee — 30 g (whole)
- Wheat Flour (Atta) — 250 g (ground)
- salt (optional) (whole)
Tempering
- Mustard Oil — 20 g (whole)
Method
- In a large bowl, combine the wheat flour with a little salt. Add water gradually and knead into a smooth, soft dough. Cover and rest for 15-20 minutes.
- Divide the dough into equal portions and roll each into a ball. Dust with flour and roll out into a thin circle, about 5 inches in diameter.
- Brush the circle generously with ghee or mustard oil, then fold it in half to form a semi-circle.
- Brush the semi-circle with ghee again and fold once more to form a triangle. Press gently and dust with flour.
- Roll the folded triangle out gently, keeping the triangular shape and the layers intact.
- Heat a tawa on medium flame. Place the paratha on it and dry-roast briefly on both sides.
- Add ghee or mustard oil and shallow-fry, pressing lightly with a spatula, until both sides are golden brown and the flaky layers are visible.
- Serve the Bengali paratha hot with cholar dal or kosha mangsho.
Common questions
- How many calories in one plate of Bengali Paratha?
- 325 kcal per plate.
- How much cooking time?
- 25 min — 15 min prep, 10 min cooking.