with step by step photos – spiced unleavened whole wheat flat breads. masala paratha is a variation of with some spices added in it. spices are also called as masala or masale in hindi, hence the name.
, i try making various variations. masala paratha is one such delicious variation. i have already shared some more variations like ajwain paratha, pudina paratha, lauki paratha and palak paratha.
though you can increase the red chili powder and garam masala powder to increase the spiciness in the parathas.
any dry veggie dish or gravy dish. these spiced parathas also tastes good with some sour or sweet mango pickle or lemon pickle. in fact you can also have them with chai. masala parathas with chai is one of our favorite combinations. but on this day, i had made aloo methi to go with the masala paratha. these parathas stay soft, so you can even pack them in tiffin.
if you are looking for more then do check matar paratha, vegetable paratha, paneer paratha and broccoli paratha recipe.
masala paratha recipe card below:
- 2 cups whole wheat flour/atta
- 1 tablespoon oil
- ¼ teaspoon cumin seeds/jeera
- ¼ teaspoon carom seeds/ajwain
- ¼ teaspoon crushed black pepper
- ¼ teaspoon red chili powder/lal mirch powder
- ¼ teaspoon turmeric powder/haldi
- ½ teaspoon garam masala powder
- ½ teaspoon dry mango powder/amchur
- ¾ to 1 cup water for kneading
- ghee or oil as required for roasting parathas
- take 2 cups whole wheat flour/atta in a mixing bowl or a large plate.
- add all the spices - ¼ teaspoon cumin seeds, ¼ teaspoon carom seeds, ¼ teaspoon crushed black pepper, ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder and ½ teaspoon dry mango powder. also add salt as per taste.
- mix very well.
- add 1 tablespoon oil and ½ cup water.
- mix well and begin to knead. add water in parts while kneading. i used overall 1 cup water while kneading. depending on the quality of flour you can add less or more water.
- knead to a smooth and soft dough. cover and allow the dough to rest for 30 minutes.
- again lightly knead once more and make medium sized balls from the dough.
- on a rolling board, dust one dough ball with some flour.
- gently roll to a round of about 7 to 8 inches.
- heat a tawa. when the tawa becomes hot, place the paratha on it.
- let the paratha __cook on a medium to high flame.
- when one side is partially cooked, about ¼ cooked, then flip the paratha.
- spread some oil or ghee on this partially cooked side.
- flip again when the second side is half cooked.
- spread some ghee or oil on this side too.
- flip a couple of times, till the paratha is evenly roasted and cooked.
- press the edges with a spatula so that they are also evenly roasted and cooked.
- cook the paratha till you see golden blisters on top and they are evenly roasted.
- prepare all parathas this way. serve them hot or stack them in roti basket or a warm casserole.
- serve masala parathas hot or warm with any veggie dry sabzi or a gravy. you can also serve masala parathas with mango or lemon pickle or fresh curd.
many of you are not getting update from Veg Recipes of India facebook page. to keep getting updates, kindly go to our and click on “” option and then select “” option under the drop down menu ““. another option, is to occasionally show interest in our facebook page updates by , or in the facebook post. thanks for your continuous support and cooperation.
how to make masala paratha recipe:
1. take 2 cups whole wheat flour/atta in a mixing bowl or a large plate.
2. add all the spices – ¼ teaspoon cumin seeds, ¼ teaspoon carom seeds (ajwain), ¼ teaspoon crushed black pepper, ¼ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder and ½ teaspoon dry mango powder. also add salt as per taste.
3. mix very well.
4. add 1 tablespoon oil and ½ cup water.
5. mix well and begin to knead. add water in parts while kneading. i used overall 1 cup water while kneading. depending on the quality of flour you can add less or more water.
6. knead to a smooth and soft dough. cover and allow the dough to rest for 30 minutes.
7. again lightly knead once more and make medium sized balls from the dough.
8. on a rolling board, dust one dough ball with some flour.
9. gently roll to a round of about 7 to 8 inches.
10. heat a tawa. when the tawa becomes hot, place the paratha on it.
11. let the paratha cook on a medium to high flame.
12. when one side is partially cooked, about ¼ cooked, then flip the paratha.
13. spread some oil or ghee on this partially cooked side.
14. flip again when the second side is half cooked.
15. spread some ghee or oil on this side too.
16. flip a couple of times, till the paratha is evenly roasted and cooked.
17. press the edges with a spatula so that they are also evenly roasted and cooked.
18. cook the paratha till you see golden blisters or charred spots on top and they are evenly roasted.
19. prepare all parathas this way. serve them hot or stack them in roti basket or a warm casserole.
20. with any veggie dry sabzi or a gravy. you can also serve masala parathas with mango or lemon pickle or fresh curd.
No comments:
Post a Comment