Masala paratha recipe – a nice variation to the paratha when you are bored of having simple, plain paratha.
For those who are not familiar with it, paratha is Indian flat bread made with whole wheat flour. So this masala paratha is nothing but same as paratha but some spice powders added to give some flavor punch to it.
Here I have made square shaped paratha, but you can make simple round or triangle like this ajwain paratha, anyway it will taste fantastic.
Only difference is that round one will not be that flaky as square or triangle one. Flakiness comes from the oil used during the folding part.
This recipe was in my draft since few weeks. And I have been busy in last few days, so not able to post it. As weekend is about to start, I can find some time from my job for my passion. This weekend I am planning to make and photograph few recipes for the blog which I had been trying past week.
Come back to the recipe, this is so flavorful that it can be served with pickle or chutney as a breakfast. Dear husband likes it with a cup of hot tea in the morning.
I have served it with Palak chole. But check out the list of curry recipes which go well with this paratha.
Check out other paratha recipes
Ajwain paratha // Laccha paratha // Onion paratha // Cabbage paratha
How to make masala paratha recipe:
1) Take whole wheat flour, red chili, turmeric, coriander and garam masala powder along with cumin seeds, ajawain and salt in a bowl. Mix well.
2) Add oil and chopped cilantro.
3) Mix it by rubbing it using your fingertips.
4) Add little water at a time and start kneading the dough. Dough should be soft like plain paratha dough. Cover it and let it rest for 15 minutes.
5) After 15 minutes, knead the dough once again and smooth out. Divide it into 9 equal portions. Make smooth ball and flatten it between your palms. Simultaneously, heat the tawa or skillet on medium heat to fry the paratha.
6) While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.
7) Apply very little oil on it.
8) Fold from both opposite sides, they will overlap a little.
9) Again apply little oil and fold vertically one side.
10) fold again, it will be square
11) Dust it with dry flour for easy rolling
12) Roll it by keeping the square shape, if you manage.
13) Now tawa should be hot, place rolled paratha on the skillet. When you see bubbles on it flip it.
14) After few seconds, apply some oil on it.
15) flip it and press gently using spatula and cook until it is cooked and browned at the bottom side.
16) Apply some oil again and flip and cook on that side. When done take it out from skillet and put in insulated container to keep it hot. Repeat the same process till all the parathas are ready.
Serving suggestion: Serve masala paratha with any gravy dish like palak mushroom, kadai vegetables, aloo matar etc. It can be served with any dal dish as a meal. It can be served as a breakfast with pickle or yogurt. Or have it with a hot cup of tea or coffee.
Masala paratha recipe
Ingredients
- 1 ½ cups Whole wheat flour (chapati atta)
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- ½ teaspoon Ajwain (Carom seeds)
- Salt to taste
- 2 tablespoons Oil + more for frying paratha
- ¼ cup Cilantro or coriander leaves chopped finely
- ½ cup Water or more or less
Instructions
Making the dough:
- Take whole wheat flour, red chili, turmeric, coriander and garam masala powder along with cumin seeds, ajwain and salt in a bowl. Mix well.
- Add oil and chopped cilantro. Mix it by rubbing it using your fingertips.
- Add little water at a time and start kneading the dough.
- Dough should be soft like plain paratha dough.
- Cover it and let it rest for 15 minutes.
Making masala paratha recipe:
- After 15 minutes, knead the dough once again and smooth out.
- Divide it into 9 equal portions. Make smooth ball and flatten it between your palms. Simultaneously, heat the tawa or skillet on medium heat to fry the paratha.
- While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.
- Apply very little oil on it. Fold from both opposite sides, they will overlap a little.
- Again apply little oil and fold vertically one side. fold again, it will be square
- Dust it with dry flour for easy rolling
- Roll it by keeping the square shape, if you manage.
- Now tawa should be hot, place rolled paratha on the skillet.
- Fry the paratha using little oil till both sides have few brown spots and no more raw.
- When done take it out from skillet and put in insulated container to keep it hot.
- Repeat the same process till all the parathas are ready.
SYEDA DANIYA
WOO IT WAS AWSOME MAM
THANK YOU SO MUCH……………
Kanan
You’re welcome
Pushpa
Hi kanan,
Please let me know which brand of whole wheat flour and turmeric you use
It will be helpful
Thank you
Pushpa
Kanan
I have good experience with Lakshmi and Ashirwad brand atta. And currently I am using 24 Mantra Organic atta.
I always get the turmeric powder from India (Local store in Jamnagar or Ahmedabad, Gujarat).