It is Sunday morning …. That means no every day typical bread toast, egg or cornflakes – milk and fruits breakfast. Today morning I prepared this typical Bengali breakfast…. which is the Bengali style ‘Tikona Parota’ (triangular and layered fried flat bread) with Potato and Peas Curry and ‘Begun Bhaja’ (fried eggplant). It’s like the Eastern counter part of North Indian ‘paratha’ for breakfast… only difference is our ‘parota’ is made with flour and shallow fried in oil and not in butter.
Any ‘Aloor Dum’ or potato curry complements this dish really well to give you an instant nirvana. You can make simple ‘Aloo Bhaja’ (fried potato julienne) or ‘Aloor Bati Charchari’ (dry potato curry). In our house we have completely unusual side dish with this Tikona Parota. Sometimes we have it with ‘Lanka-tel Alu Bhate’ (mashed potato with fried red chilli oil) and ‘Moong Dal’. It’s very unusual, different and unique combination though. Have this on a lazy weekend when no work is scheduled.
Enjoy this breakfast with your favourite newspaper and a cup of tea. For me the best part is it’s so heavy and filling that instantly you will like to hit the bed and doze off, skipping the lunch. No more cooking for that day. Ha ha ha ha ……
Ingredients to serve 4:
- All purpose flour – 2 cups
- Salt – 1 tsp
- Oil or melted ghee – 3-4 Tbsp
- Flour – For dusting
- Oil – For frying
- In a mixing bowl, place the flour, salt, and 3-4 tablespoon of oil or melted ghee, and mix with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the center. Gradually start adding warm water at a time while stirring from the center, kneading well to make a soft dough that leaves the bowl clean.
- Let the dough rest for 30-40 minutes.
- Divide into 8-10 equal portions and shape each one into a round ball.
- Take one ball, flatten it slightly with your fingertips, and roll it out on a floured board with a rolling pin. Dust frequently with flour to prevent sticking.
- Sprinkle with a little flour and fold in half.
- Sprinkle with a little more flour, and fold in half again to form a small triangle.
- Roll this triangle into a thin, larger triangle, dusting with flour as required.
- Make all the parathas the same way.
- Heat a griddle or frying pan over medium-low heat for 2-3 minutes, and then turn the heat to low and smear the surface with a little oil. Place a paratha on it and brush the top with oil or melted butter.
- When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. The whole process takes about 2-3 minutes.