Masala Paratha (Spicy Indian Flatbread)

3.60 from 5 votes

Masala Paratha is a spicy variation of the plain paratha (an Indian flatbread), 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, and Aloo Paratha.

Masala paratha served on a plate.
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About Masala Paratha

Masala Paratha (Spicy Indian Flatbread) is the regular Plain Tawa Paratha flavored with a few basic Indian spice powders.

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

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

This paratha can be rolled in a triangle, square, or like Lachha Paratha with multiple layers.

Ingredients

Masala Paratha Ingredients.

Flour – This paratha is made using whole wheat flour (gehu ka atta), just like tawa paratha. Add a little all-purpose flour (maida) to the dough to make it crispier.

You can also add some millet flour (bajra atta, jowar atta, etc.) or chickpea flour (gram flour, besan) to the dough to make these Indian flatbreads healthier.

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

Ajwain Seeds (Carom Seeds) add a unique flavor and aid digestion.

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, nigella seeds (onion seeds, kalonji), cumin seeds, fenugreek leaves (kasuri methi), chopped cilantro (fresh coriander leaves), 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 teaspoon melted ghee to a large mixing bowl or a parat (a large Indian utensil to knead dough).

Tip – You can 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 (approx ¾ cup) 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 the following ingredients in a small mixing bowl.

  • 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 teaspoon ajwain (carom seeds)
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.

Press the ball 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.

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

Fold the sides of the circle to bring them to the center. One side should overlap the other.

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 roll the paratha in 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 (tawa) over medium-high heat.

Transfer the rolled paratha to the hot griddle.  

Masala paratha transferred over hot griddle.

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

Flip using a spatula and apply 1 teaspoon of ghee or oil. Flip again and apply 1 teaspoon of ghee on the other side.

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.

Pro Tips By Neha

Resting the dough is an important step to get perfect parathas. Please do not skip it.

Wipe the griddle after cooking every 2-3 parathas to remove the burnt flour sticking to it.

If you like crispier parathas, then knead the dough a little tight.

Make sure the griddle is nicely hot before transferring the paratha to it.

Frequently Asked Questions

Can I make masala paratha by adding spices to the dough?

Yes, you can add all the spices to the flour and then knead the dough. Use this spiced dough to make masala parathas.

Serving Suggestions

Masala paratha tastes great with a hot cup of Masala Chai or South Indian Filter Coffee.

You can also serve it with yogurt (dahi), pickle, chutney, or any Raita you choose.

This spicy paratha is great for breakfast or evening snacks or for packing for school or office lunch boxes.

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 between each paratha to avoid sticking. Take it out, place it directly on the tawa, and cook thoroughly using ghee or oil.

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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.
3.60 from 5 votes

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.
Prep: 5 minutes
Cook: 20 minutes
Resting Time: 30 minutes
Total: 55 minutes
Servings: 6 pieces

Ingredients 

  • 2 cups whole wheat flour (gehu ka atta)
  • 1 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)
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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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(approx ¾ cup) 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. One side should overlap the other.
  • 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 (tawa) 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 1 teaspoon ghee or oil all over. Flip again and apply 1 teaspoon of 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

YouTube video

Notes

Wipe the griddle after cooking every 2-3 parathas to remove the burnt flour sticking to it.
If you like crispier parathas, then knead the dough a little tight.
Make sure the griddle is nicely hot before transferring the paratha to it.

Nutrition

Calories: 149kcal, Carbohydrates: 30g, Protein: 6g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Cholesterol: 0.4mg, Sodium: 200mg, Potassium: 153mg, Fiber: 5g, Sugar: 0.4g, Vitamin A: 103IU, Vitamin C: 0.04mg, Calcium: 15mg, Iron: 2mg
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