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    Whisk Affair » Recipes » Meal Type » Breakfast » Masala Paratha (Spicy Indian Flatbread)

    Published: Apr 7, 2022 | Last Updated On: Apr 8, 2022 by Neha Mathur

    Masala Paratha (Spicy Indian Flatbread)

    211 shares
    Jump to Recipe

    Masala Paratha is a spicy variation of the plain paratha where a spice mix is added to the recipe. Serve it with a cup of masala chai for a hearty breakfast or evening snack.

    Here are some more paratha recipes that you may like – Palak Paratha, Methi Paratha, Pudina Paratha, Ajwain Paratha, Aloo Paratha, Broccoli Paratha, and Gobi Paratha.

    Masala paratha served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Masala Paratha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Masala Paratha (Spicy Indian Flatbread) is nothing but the regular Tawa Paratha flavored with basic spice powders.

    It is super quick and easy to prepare and makes for a hearty breakfast or evening snack.

    Masaledar paratha has spicy tangy flavors with a flaky crispy texture, which tastes great with a hot cup of masala chai.

    This paratha can be rolled in the shape of a triangle, square, or like laccha paratha with multiple layers.

    My recipe makes 6 parathas but you can easily double or triple the recipe if making it for a crowd.

    Do check out my Indian Bread Recipe category to learn more about Indian bread.

    Ingredients

    Masala Paratha Ingredients.

    Flour – This paratha is made using whole wheat flour just like tawa paratha. You can add a little all-purpose flour to the dough to make it crispier.

    You can also add some millet flours or chickpea flour (gram flour, besan) to the dough to make these Indian flat bread healthier.

    Spice Powders – To give the paratha a spicy tangy flavor, a few Indian spice powders are added to it. You will need red chilli powder, amchur (dry mango powder), saunf powder (fennel powder), and garam masala powder.

    Ajwain Seeds (Carom Seeds) adds a unique flavor and also makes digestion easy.

    Ghee – Adding desi ghee to the flour while making the dough makes the paratha flaky and crispy. You can replace ghee with oil if you want to make it vegan.

    You can also add a little turmeric powder, coriander powder, red pepper flakes, chat masala, fenugreek leaves (kasuri methi), or black pepper powder to the spice mix.

    How To Make Masala Paratha

    Make The Dough

    Add 2 cups of whole wheat flour and 2 tablespoon melted ghee to a large mixing bowl or a parat (a large Indian utensil to knead dough).

    Tip – You can also knead the dough in a stand mixer or a food processor.

    Whole wheat flour added to a wide bowl and oil poured over it.

    Mix well using your fingers.

    Oil and flour mixed together to make a crumbly mixture.

    Add water little by little and knead to make a soft dough. 

    Some water added over the flour mixture.
    Smooth dough kept on the bowl.

    Cover the dough with a dish towel and keep it aside for 30 minutes.

    Dough covered with a dish towel.

    Make The Spice Mixture

    Mix together ½ teaspoon salt, 1 teaspoon Kashmiri red chili powder, 1 teaspoon amchoor (dry mango powder), ¼ teaspoon garam masala powder, 1 teaspoon saunf powder (fennel powder), and 2 teaspoon ajwain (carom seeds) in a small mixing bowl.

    Spice powders and carom seeds added to a bowl.
    Spices mixed together in the bowl.

    Roll The Paratha

    Knead the dough once again for 30-40 seconds.

    Divide the dough into 6 equal portions and roll the portions to make smooth balls.

    Take one ball and keep the remaining covered with the cloth.

    Slightly press the ball in between your palms and keep it on the rolling surface.

    Dough ball kept on the rolling surface.

    Gently dust with some dry flour and roll using a rolling pin to make a 4-inch circle.

    4 inch circle made from the dough ball.

    Brush oil or ghee on the circle and sprinkle approximately ½ teaspoon of spice mix on the circle.

    Oil brushed over the dough circle.
    Spice mix sprinkled over the circle.

    Fold the sides of the circle to bring them to the center.

    Sides folded and brought to the center.

    Brush oil once again and then fold the dough to ⅓ rd and then again till the end.

    Brushed with oil.
    Dough folded to make a square.

    Dust with dry flour and roll again to make a 5-inch square. The edges of the square should be thinner than the center.

    Note – Instead of rolling like a square, you can also roll the paratha in the shape of a triangle like this Tawa Paratha or make layered masala paratha like this Lachha Paratha.

    Dough rolled to make a 5 inch square.

    Cook The Paratha

    Heat a griddle over medium-high heat.

    Transfer the rolled paratha to the hot griddle.  

    Masala paratha transferred over hot griddle.

    Cook until brown spots appear on the bottom of the paratha.

    Flip using a spatula and apply ghee or oil. Flip again and apply ghee on the other side as well.

    Paratha flipped when brown spots appear on the bottom side and oil applied all over.

    Cook until the paratha is nicely browned and crispy. Keep pressing using a flat spatula while cooking.

    Serve hot!

    Ready masala paratha.

    Serving Suggestions

    Masala paratha tastes great on its own with a hot cup of Masala Chai or Filter Coffee. You can also serve it with a bowl of yogurt (dahi), pickle, chutney, or any Raita of your choice.

    I personally love this paratha with Boondi Raita, and Aloo Gutke.

    It also tastes great with curries such as Kadai Paneer, Egg Bhurji, Paneer Lababdar, Palak Paneer Bhurji, Amritsari Chole, or Paneer Butter Masala.

    Storage Suggestions

    Masala Paratha tastes the best when served right out of the pan, crispy, hot, and flaky. If kept for longer, it becomes soft and loses its crispiness.

    Leftover paratha can be covered in foil and kept at room temperature in a covered container for about a day. Reheat on the tawa until crispy again.

    They are also freezer friendly! Cook partially and let them cool completely. Freeze in a ziplock bag by placing parchment paper in between each paratha to avoid sticking. Take out, place directly on the tawa and cook completely using ghee/oil.

    You Might Also Like

    • How To Make Poori (Puri, Indian Puffed Bread)
    • Luchi
    • Khamiri Roti (Fermented Flatbread)
    • Jowar Bhakri

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Masala Paratha is a spicy variation of the plain paratha where a spice mix is added to the recipe. Serve it with a cup of masala chai for a hearty breakfast or evening snack.

    Masala Paratha Recipe (Indian Spiced Flatbread)

    Masala Paratha is a spicy variation of the plain paratha where a spice mix is added to the recipe. Serve it with a cup of masala chai for a hearty breakfast or evening snack.
    3.6 from 5 votes
    Print Pin Rate
    Course: Bread
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 3 people
    Calories: 290kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups whole wheat flour
    • 2 tablesoons melted ghee (or oil for vegan, plus more for frying)
    • ½ teaspoon salt
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon amchoor (dry mango powder)
    • ¼ teaspoon garam masala powder
    • 1 teaspoon saunf powder (fennel powder)
    • 2 teaspoons ajwain (carom seeds)
    US Customary or Metric
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    Instructions

    Make The Dough

    • Add whole wheat flour and ghee to a large mixing bowl or a parat (a large Indian utensil to knead dough).
    • Tip – You can also knead the dough in a stand mixer or a food processor.
    • Mix well using your fingers.
    • Add water little by little and knead to make a soft dough. 
    • Cover the dough with a dish towel and keep it aside for 30 minutes.

    Make The Spice Mixture

    • Mix together salt, red chili powder, amchoor, garam masala powder, saunf powder, and ajwain in a small mixing bowl.

    Roll The Paratha

    • Knead the dough once again for 30-40 seconds.
    • Divide the dough into 6 equal portions and roll the portions to make smooth balls.
    • Take one ball and keep the remaining covered with the cloth.
    • Slightly press the ball in between your palms and keep it on the rolling surface.
    • Gently dust with some dry flour and roll using a rolling pin to make a 4-inch circle.
    • Brush oil or ghee on the circle and sprinkle approximately ½ teaspoon of spice mix on the circle.
    • Fold the sides of the circle to bring them to the center.
    • Brush oil once again and then fold the dough to ⅓ rd and then again till the end.
    • Dust with dry flour and roll again to make a 5-inch square. The edges of the square should be thinner than the center.
    • Note – Instead of rolling like a square, you can also roll the paratha in the shape of a triangle like this Tawa Paratha or make layered masala paratha like this Lachha Paratha.

    Cook The Paratha

    • Heat a griddle over medium-high heat.
    • Transfer the rolled paratha to the hot griddle.  
    • Cook until brown spots appear on the bottom of the paratha.
    • Flip using a spatula and apply ghee or oil. Flip again and apply ghee on the other side as well.
    • Cook until the paratha is nicely browned and crispy Keep pressing using a flat spatula while cooking.
    • Serve masala paratha hot!

    Video

    https://www.youtube.com/watch?v=GritNVdQ9u0

    Notes

    My recipe makes 6 parathas but you can easily double or triple the recipe if making it for a crowd.

    Nutrition

    Calories: 290kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 595mg | Potassium: 251mg | Fiber: 8g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 2.5mg
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    Reader Interactions

    Comments

    1. Aarti Kumar

      April 20, 2020 at 7:25 am

      5 stars
      Hey , I had tried this and it turned out really well. Thank you so much 🙂

      Reply
      • Neha Mathur

        April 21, 2020 at 5:40 am

        Happy to hear 🙂

        Reply

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