Masala Paratha

Masala Paratha is an Indian Style Flatbread made with whole wheat flour. It is spiced with various spice powders for the flavor which make them flavorful.

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Masala Paratha is an awesome, healthy and filling main course. It tastes best with just yogurt or Raita. I usually pack it for travel or lunch boxes, it stays our soft even after hours.

Jump to:

• Why you will love this recipe
• What is Paratha
• Ingredients
• How to make Masala Paratha
• Tips & Variations
• Storing Options
• Serving Suggestions
• Similar Recipes
• 📖 Recipe

Why you will love this recipe

• Masala paratha makes a whole meal with just yogurt.
• If the dough is ready it takes less than 5 mins to prepare a paratha.
• A perfect meal for lunch or breakfast.
• No curry or side dish required. Goes well with just yogurt.
• It is vegan and low carb.

What is Paratha

Paratha is an Indian style Flat bread. They are usually prepared with whole wheat flour, Salt and water. Mix flour with need salt. Slowly add water little by little and knead to a dough. We can do this by hand or stand mixer. The kneaded dough is then rolled and flattened using a rolling pin.

The rolled paratha is then cooked to perfection in a grilled by applying oil or ghee.

We also have so many types of Paratha. Stuffed Paratha , Naan, Pulka, Chapati. Masala Paratha is also a type of paratha.

Ingredients

Whole wheat flour - Usually we use wheat flour or atta to prepare parathas .

Spice powders - I am using a combination of spice powders for preparing masala paratha

Sesame seeds - adds a nutty taste and flavor to paratha

Coriander leaves - adds a lovely texture and taste to paratha

Water - Use water as required to knead paratha. add water little by little while kneading. adding water in one stretch might affect the texture of the dough.

Oil / Ghee - Adds flavor to the paratha ad anyone as you prefer. My recommendation is to use ghee . If you prefer vegan paratha use oil.

How to make Masala Paratha

1.In a mixing bowl add Whole Wheat flour.

2.To this add in all the spice powders one by one mentioned in the ingredients list. Also add sesame seeds and finely chopped coriander leaves.

3. Mix everything with the hand once, next add water little by little and start kneading dough.

4. Knead it to form a soft dough. Finally add 1 tsp oil and knead the dough once again for a min.

Cover it with a kitchen towel and let it rest for about 30 mins.

6. Now pinch a small portion of the dough. Dust the surface with flour.

7. Start rolling to shape paratha. Continue the same for rest of the dough. Make sure the paratha is not too thin.

8. Heat a griddle , once its hot add rolled paratha. Let it cook for 20- 30 sec in a medium flame. You will see small spots on paratha. At this time flip and cook the next side for another 30 secs.

9. Now apply ghee or oil and cook both sides until you see brown spots. The paratha also puffs up and get cooked.

Remove the paratha from the griddle and serve hot with yogurt.

Tips & Variations

• Always serve Masala Paratha hot for best results.
• Wrap it in an aluminum foil or Parchment paper if packing for lunch box. They stay soft. We can also microwave before serving
• Tastes best with simple raita or Yogurt.
• My version was less spicy increase or decrease the spiciness according to your taste.
• You can also add shredded carrot , zucchini or broccoli or a healthier version.

Storing Options

We can knead the dough and store in fridge for up to 4 days. They taste good. If storing leftovers pack in aluminum wrap or parchment paper and store in air tight container for 4 days. Reheat them in griddle or microwave and serve.

Serving Suggestions

You may serve masala paratha with any curries as you prefer.. I usually serve with spiced yogurt. Whip up yogurt with salt and cumin powder whisk well and spiced yogurt is ready.

They make a very good lunch box option. I serve it as breakfast or lunch.

Similar Recipes

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📖 Recipe

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.