Paratha is a shallow fried Indian flatbread. Masala paratha is simple and easy yet delish paratha. A mix of spices adds lots of flavours to masala paratha. Any simple gravy or boring dal can be pepped up with this Masala paratha. It can be served for breakfast/lunch/dinner.
Any paratha recipe calls for proper dough. The good paratha dough should be softer than chapatti dough and should have rested for some time. The masala paratha recipe further calls for spices such as dried fenugreek leaves (kasuri methi), carom seeds (ajwain), cumin seeds (jeera), black pepper, and red chili powder. I love these spices in my masala paratha recipe; you can add or omit spices as per you choice. Masala paratha can be fried in oil or ghee. I like to use oil, you can use ghee.
Other parathas on the blog are besan paratha. Besan as in gram flour adds softness and flavours to the paratha. Find the recipe here. Another healthy paratha is Palak Paratha. Find the recipe here.
1. Prepare dough for paratha.
2. Add spices 1 tsp red chili powder, ½ tsp black pepper powder, 1 tbsp dried fenugreek leaves (kasuri methi), ½ tsp carom seeds (ajwain), ½ tsp cumin seeds (jeera) and salt to taste in a bowl. (If you have added salt while preparing the dough, you can omit adding salt here or add accordingly).
3. Mix them.
4. Take a portion of paratha dough. Make a ball, and then flatten it.
5. Roll it thicker than a chapatti. Spread little oil, about 1 tsp. Sprinkle spices mix.
6. Fold the paratha as shown.
7. Again fold it.
8. Roll it.
9. Heat a skillet. Put paratha on it.
10. Cook till it is partly cooked from one side. Flip and partly cook from the other side too.
11. Apply oil on the both the sides, approximately ½ tsp each time.
12. Cook on low flame till brown patches appear.
13. Grease with some clarified butter (ghee) or butter.
14. Serve with dal fry. Bon appétit!
PREP TIME 20 minutes + 30 minutes rest time
COOK TIME 15 minutes
TOTAL TIME 35 minutes + 30 minutes
1. Prepare dough for paratha.
2. Add spices 1 tsp red chili powder, ½ tsp black pepper powder, 1 tbsp dried fenugreek leaves (kasuri methi), ½ tsp carom seeds (ajwain), ½ tsp cumin seeds (jeera) and salt to taste in a bowl. (If you have added salt while preparing the dough, you can omit adding salt here or add accordingly).
3. Mix them.
4. Take a portion of paratha dough. Make a ball, and then flatten it.
5. Roll it thicker than a chapatti. Spread little oil, about 1 tsp. Sprinkle spices mix.
6. Fold the paratha as shown.
7. Again fold it.
8. Roll it.
9. Heat a skillet. Put paratha on it.
10. Cook till it is partly cooked from one side. Flip and partly cook from the other side too.
11. Apply oil on the both the sides, approximately ½ tsp each time.
12. Cook on low flame till brown patches appear.
13. Grease with some clarified butter (ghee) or butter.
14. Serve with dal fry. Bon appétit!
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars