Different Ways to Fold Paratha Roti

Written by jessica davis
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Different Ways to Fold Paratha Roti
Paratha roti is often served as a complement to curry dishes to balance the spiciness. (Eising/Photodisc/Getty Images)

Paratha roti is a flat bread that originated in India, but is also available in Trinidad, where it is called buss-up-shut. The Indian version of the bread is neatly presented via the types of folding methods. Buss-up-shut is loosely gathered during frying to create a ripped, flaky appearance. The various techniques vary by preference to create different textures and also make it possible to add fillings.

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Circular Paratha

The circular paratha can be the most time consuming folding method. Roll out the roti dough into a thin circle, then spread some cooking oil over the surface. Start at one end and fold over then under to create a fan-like appearance. Use your hands to roll the dough, as you would a cinnamon roll, to make a round ball. Flatten the dough into a circle shape with a rolling pin, but don't make the dough too thin. Pan-fry the dough before serving.

Triangle Paratha

The triangle shape for paratha is an easier method than a circle. Roll the roti dough into a thin circle, then sprinkle it with some cooking oil. Fold the circle in half, then sprinkle a few more drops of oil over the surface. Fold the dough in half again to make a triangle. Flatten the dough with the rolling pin and pan-fry.

Square Paratha

Roll the dough into a thin circle and spread a small amount of cooking oil over the surface. Bring the left and right sides together in the middle of the circle and lightly press the edges. Add a small amount of oil over the surface. Fold the other two sides into the middle and gently press the seams. Add a small amount of oil to the surface and proceed with pan-frying.

Laccha Paratha

Laccha paratha requires extra steps, but creates more flaky layers. Divide your roti dough into eight even portions. Roll each ball into circles that are 6 inches in diameter. Cut each circle into 2-inch strips, and stack them directly on top of each other. Roll the dough lengthwise, much like a cinnamon roll. Pour a teaspoon of oil onto each roll, then roll into a 5-inch circle. Use your palms to press the dough from the centre to make sure each layer is showing. Pan-fry as usual.

Buss-Up-Shut

Roll the dough out into a thin circle. Make a cut from the centre of the circle to the edge. Lift one flap and roll it to the other side to make a cone. Flatten the tip of the cone and let the dough rest for 15 to 30 minutes. Roll out the dough on a floured surface. During cooking, break and rip the dough with wooden utensils to create the rough appearance.

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