Masala Paratha Recipe Spicy Indian Flatbread Whiskaffair

on Apr 07, 2022, Updated Dec 12, 2023 Here are some more paratha recipes that you may like: Palak Paratha, Methi Paratha, Ajwain Paratha, and Aloo Paratha. My family is not a chai paratha breakfast kind. When I moved to Bangalore after my marriage, my household help insisted we taste her masala parathas. That day and today, this delicious Indian bread has become a staple in my house. On weekdays, when there is a time crunch, I make masala wale paratha with chai, and everyone is happy. Try the recipe!

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.

Serving Suggestions

Masala paratha tastes great with a hot cup of Masala Chai or South Indian Filter Coffee. 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. Tip – You can knead the dough in a stand mixer or a food processor. Mix well using your fingers. Cover the dough with a dish towel and keep it aside for 30 minutes.

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)

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. Gently dust with some dry flour and roll using a rolling pin to make a 4-inch circle. Brush oil once again and then fold the dough to ⅓ rd and then again till the end. 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. Transfer the rolled paratha to the 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. Serve hot! 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. 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.