Masala Paratha as the name says is a whole wheat flour flatbread gently mixed with various spices, ghee and loads of love. Serve it for breakfast with a cup of tea or for meals with a dry sabji, it will taste delicious always. Here is how to make it.
Nothing sets the mood for the day as nicely as the “chuski” of piping hot Adrak Wali Chai accompanied with your favourite breakfast, right?
Just like my mom and dad, I believe in the power of breakfast, and truly believe that a decently made, healthier breakfast served as the first meal of the day, can literally revitalize for sure!
Hence, every day, I make sure that my family eats the most enriching breakfast that is possible for me to make.
With a bit of preparation overnight and food excel made for the week, it becomes very easy for me to serve the favourites every day.
Though Ragi Banana Pancakes, Aloo Poha are some of the best options for breakfast, nothing beats the “nashta” of desi, makhan loaded hot Masala Paratha, don’t you agree?
You can also try some of my other favourite parathas, that are a must for my weekend breakfasts – Tawa Paratha, Broccoli Paratha, Aloo Paratha and Gobi Paratha.
Try this Paratha for your next breakfast and serve it along with your favourite Raita or Pickle.
What is Masala Paratha?
Masala Paratha as the name says, is made from whole wheat flour gently mixed with various masala powders, ghee and loads of love.
While other stuffed flatbreads like Gobi Paratha, Broccoli and Paneer Paratha, Keema Paratha, Aloo Matar Ka Paratha are two-fold with an exterior, crisp crust and tender stuffing, this Paratha has a chatpata tangy taste and is crispy through out.
You can also make Lachchedar Masala Paratha by folding it just like this Pudina Paratha. Just replace the pudina mixture with the masala mixture.
Ingredients
You don’t need any fancy ingredients to make this Paratha. The ingredients for the same will definitely be available in your kitchen.
Along with whole wheat flour, you just need a few spices such as red chilli powder, amchur powder, garam masala powder, fennel powder and ajwain seeds.
I also add ghee while making the dough, as it makes it extra soft and also gives a delicious flavour to these crispy parathas.
Serving Suggestions
Have this paratha with tea, coffee or with your choice of fresh raita, I guarantee that your day would turn out phenomenal owing to this soothing Indian meal!
Serve it with pickle and any raita. You can also smear it with butter and make a roll.
This paratha also tastes great with any curry like Matar Paneer, Chole etc.
Hope you have already noted down the paratha recipe and made plans to make, haven’t you?
Step by Step Recipe
Add whole wheat flour and ghee in a bowl.
Mix well using your fingers.
Add water and knead a soft dough. Cover the dough and keep aside for 30 minutes.
Mix salt, red chilli powder, amchoor powder, garam masala powder, fennel powder and ajwain in a bowl.
Heat a tawa or griddle. Make lemon size balls from the dough.
Dust and roll the dough ball to make a 4 inch circle.
Apply oil on the circle and sprinkle some of the powdered masala on the circle.
Fold the sides to bring them to centre.
Apply oil again and then fold the dough to ⅓ rd and then again till the end.
Dust and roll again to make a 5 inch square.
Transfer the paratha on the hot griddle. Cook until brown spots appear on both the sides. Apply oil and cook again until nicely browned.
Keep pressing the paratha with the back of a ladle while cooking.
Masala Paratha Recipe
Ingredients
- 2 cups Whole Wheat Flour
- 2 tbso Ghee
- ½ tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Amchoor Powder
- ¼ tsp Garam Masala Powder
- 1 tsp Fennel Powder
- 2 tsp Ajwain Seeds
- Oil for frying
Instructions
- Add whole wheat flour and ghee in a bowl.
- Mix well using your fingers.
- Add water and knead a soft dough.
- Cover the dough and keep aside for 30 minutes.
- Mix salt, red chilli powder, amchoor powder, garam masala powder, fennel powder and ajwain in a bowl.
- Heat a tawa or griddle.
- Make lemon size balls from the dough.
- Dust and roll the dough ball to make a 4 inch circle.
- Apply oil on the circle and sprinkle some of the powdered masala on the circle.
- Fold the sides to bring them to centre.
- Apply oil again and then fold the dough to ⅓ rd and then again till the end.
- Dust and roll again to make a 5 inch square.
- Transfer the paratha on the hot griddle.
- Cook until brown spots appear on both the sides.
- Apply oil and cook again until nicely browned.
- Keep pressing the paratha with the back of a ladle while cooking.
- Serve paratha hot with tea or any curry.
