Masala Paratha 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.
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)
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.
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
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
