South Indian / Triangle chappathi / Plain parantha is one of my favourites from childhood days. My amma and paati makes this chappathi at home. This is usually paired with masaal ( Potato sabzi) and is made during weekend. But later we have started making phulkas since it is more healthy and donot consume any oil to get cooked. But I also make this traditional South Indian / Triangle chappathi once in a while to relish and to go back to my childhood days. This chappathi is best for travel as it stays soft for long time. I have used ghee to spread on the chappathi but we can also use gingelley oil and then fold it. This is also Krish’s 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.
- 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.
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.