Triangle Chappathi is a fun and creative variation of the traditional chappathi, a staple flatbread in Indian cuisine. With its unique triangular shape, this chappathi adds a delightful twist to your regular meal, making it perfect for special occasions, parties, or as a playful snack for kids. Despite the change in shape, Triangle Chappathi maintains the same soft, fluffy texture and delicious flavour of regular chappathi, making it a hit with everyone at the dining table.
What is Triangle Chappathi?
Triangle Chappathi is essentially the same as the classic chappathi but shaped into a triangle instead of the usual round shape. The magic of this chappathi comes from the folding technique used while preparing it. After rolling the dough, it is folded into a triangle shape, and as it cooks, it forms beautiful layers that add a delightful texture and flavor. This simple transformation adds a visual appeal, perfect for serving with curries, sabzis, or even as a side with soups and stews. The dough is made with basic ingredients like whole wheat flour, water, salt, and ghee, ensuring it’s both nutritious and tasty.
Why Choose Triangle Chappathi?
- Layered Texture: The folding technique creates layers in the chappathi, making it more flavorful and satisfying.
- Visually Appealing: The triangle shape adds a fun, festive touch to your meals.
- Versatile: It pairs perfectly with a variety of Indian dishes such as curries, dals, and vegetables.
- Easy to Make: The recipe remains simple and requires no special ingredients or techniques, making it a quick and easy option for everyday meals.
How to Enjoy Triangle Chappathi
- With Curries: Serve it with your favourite curries, dals, or sabzis for a complete and wholesome meal.
- As a Snack: Enjoy it as a snack with some tangy chutney or pickles on the side.
- Kids’ Delight: The fun shape and layers make it a perfect way to introduce chappathi to kids.
Triangle Chappathi is a simple yet innovative way to enjoy your favourite flatbread, adding variety to your meal presentations while keeping the taste authentic and satisfying. Whether you’re serving it for a special meal or a casual snack, Triangle Chappathi with its delicious layers is sure to become a family favourite!
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South Indian Chappathi / Triangle Chappathi / Plain Paratha
Equipment
- Skillet
Ingredients
- 2 cups Wheat flour
- As per taste Salt
- As req Water
- To cook Ghee / Gingelley oil
Instructions
- Take wheat flour in a bowl. Add salt and mix well with the hands. Then add water little by little and knead it to a soft dough.
- We can also add a teaspoon of ghee or gingelley oil to knead the dough.
- Give pressure with your hands while kneading so that the dough is soft and non sticky.
- Keep the dough aside for 10-15 minutes.
- After 15 minutes, take a portion of the dough and make ball by rolling it in between your hands.
- Dust the dough in wheat flour on both the sides.
- Carefully roll out the dough to make roti.
- Now add a dollop of ghee on the roti.
- First fold it to a semi circle shape and then to a triangle shape.
- Again dust it with wheat flour and roll out.
- Heat the skillet/tawa and cook the chappathi on both the sides with ghee.
- Brown spots will start appearing on the chappathi. Cook on both the sides and remove it from the tawa.
- Serve it hot with your favourite sabzi.
Video
Notes
INSTRUCTIONS
- Take wheat flour in a bowl. Add salt and mix well with the hands. Then add water little by little and knead it to a soft dough.
- We can also add a teaspoon of ghee or gingelley oil to knead the dough.
- Give pressure with your hands while kneading so that the dough is soft and non sticky.
- Keep the dough aside for 10-15 minutes.
- After 15 minutes, take a portion of the dough and make ball by rolling it in between your hands.
- Dust the dough in wheat flour on both the sides.
- Carefully roll out the dough to make roti.
- Now add a dollop of ghee on the roti. Spread the ghee on the roti.
- First fold it to a semi circle shape.
- Fold the Semi circle to a triangle shape.
- Again dust it with wheat flour and roll out.
- Heat the skillet/tawa and cook the chappathi on both the sides with ghee.
- Brown spots will start appearing on the chappathi.
- Cook on both the sides and remove it from the tawa.
- Serve it hot with your favourite sabzi.
Note: We can also use gingelley oil to apply on the roti.
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Thank you !!
Lovely blog .. nice recipes.. Glad to be connected
Thank you so much Ruchi
Like these triangle shaped chapathi!
Thank you Megala… These are so soft and I love these from my Childhood days…
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I love Ghee Chapati. They are so soft and love how they form nice layers because of ghee. Aromatic and very filling.
Thank you Malini.
I love paratha in any form, these are my favorite paratha since childhood days. We used to add salt while making paratha not into dough. They are so soft and love the layers into it. Love to eat with pickle and tea, very filling.
Nice to know that Jolly. Yes sometimes we add salt+jeera powder+chilli powder while making chappathi.
We love Ajwain parathas..can be paired with so many curries or simple spread jam and butter for kids.. they love to take in their lunchboxes.. you have explained it very nicely for the beginners..
Thank you so much Swathi.
Niranjana I too have grown up enjoying triangle parathas.. we call them chaupada. I use to also make them for my kids often. Its been ages since I make parathas or chapati this way. Have to make them soon.
Nice to know that Mayuri aunty. Chaupada name is something I am hearing for the first time. That’s really informative to me.
I have no idea why its called that 🙂
I make them as you mentioned but I roll into a circle. My shape is different but the method is same. Good to see a post on chapati Niranjana.
Nice to know that Jayashree. Would love to see the way you shape it.
Your post made be nostalgic. My family back in India also makes triangle chapatis. I have grown up eating them . Goes with all curries. I cannot make a triangle chapati even today. Always make a square or round one .
Nice to know that Preethi. Yes, it pairs with anything. Try it sometime.