Masala Paratha Recipe (Masala Roti)
Masala paratha is an unleavened whole wheat flatbread made with an array of spices and seasonings. It is a variation of the plain Paratha Recipe with some spices added to them. Spices are also called as masala or masale in the Hindi language, hence the name. You can also call this paratha variant as Masala Roti.
About Masala Paratha
Masala Paratha is spiced but not spicy or hot or pungent. Though you can increase the red chili powder and garam masala powder to increase the spiciness in the parathas.
I have only included some ground spices and whole spices in the recipe. Feel free to include herbs like ginger paste or garlic paste or herby mint or coriander in the recipe.
An added healthy variation would be to add some finely chopped spinach leaves or finely chopped fenugreek leaves or some spinach puree to the dough.
You can serve masala paratha with any dry veggie dish or gravy dish. These spiced parathas also taste good with some sour or sweet mango pickle or lemon pickle.
In fact, you can also have them with chai. Masala paratha with Chai is one of our favorite combinations. But on this day, I had made aloo methi to go with them. These masala roti stay soft, so you can even pack them in tiffin.
Since both rotis and parathas are staple in my home, I try making various variations. Masala paratha is one such delicious variation. I have already shared some more variations like:
How to make Masala Paratha
Make Spiced Dough
1. Take 2 cups whole wheat flour in a mixing bowl or a large plate.
2. Then add the following 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
- ½ teaspoon dry mango powder (amchur powder)
- Also add salt as per taste
3. Stir and mix very well with a spoon.
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.
You can also knead the dough in a stand mixer.
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.
Assemble & Roll
8. On a rolling board, dust one dough ball with some flour.
9. With a rolling pin gently roll to a round of about 7 to 8 inches. I have not folded and made layers to make this paratha. But you can make a layered paratha as well.
If interested in making a layered version of masala paratha then you can refer this recipe of Lachha Paratha.
Make Masala Paratha
10. Heat a tawa or skillet or frying pan. When the tawa becomes hot, place the rolled paratha on it.
11. Let the paratha cook on medium-high to high heat. Regulate the heat as needed while roasting the parathas.
12. When one side is partially cooked, about ¼ cooked, then using a spatula flip the paratha.
13. Spread some oil or ghee (clarified butter) on this partially cooked side also. You can apply less or more oil as per your preferences.
14. Flip again when the second side is half cooked as shown in below photo.
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 masala paratha this way. Serve them hot or stack them in a roti basket or a warm casserole.
While making next paratha if there are any burnt or browned flour particles on the skillet then remember to wipe it clean with a kitchen towel.
20. Serve masala paratha hot or warm with any veggie dry sabzi or gravy. You can also serve these maslaa roti with mango or lemon pickle or fresh curd.
They can also be packed in a lunch box. You can make them for breakfast or lunch or as after school snack.
Step by Step Photo Guide Above
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon oil
- 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
- ½ teaspoon dry mango powder (amchur powder)
- ¾ to 1 cup water for kneading
- Ghee (clarified butter) or oil as required for roasting parathas
Instructions
Kneading Dough
- Take 2 cups whole wheat flour/atta in a mixing bowl or a large plate.
- Add all the spices – cumin seeds, carom seeds, crushed black pepper, red chili powder, turmeric powder, garam masala powder and 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.
Assembling & Rolling
- 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.
Making Masala Paratha
- Heat a tawa or a flat skillet. 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 paratha 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.
- These masala roti stays soft so you can pack them for lunch box also with some pickle or curd. However if making for kids then reduce the spices and seasonings accordingly.
Notes
- If you want a spicier Masala Paratha, then add more of red chili powder, garam masala powder and crushed black pepper.
- The quantity of spices and seasonings can be varied as per your taste preferences.
- Make sure to knead a soft, smooth dough. Add more or less water, depending on the quality of the whole wheat flour.
- Roast on medium-high to high heat. Don’t roast on low heat as then the paratha will become chewy and hard.
- Also don’t roast on a very high heat as then, the paratha will burn fast. Regulate the heat as needed, while roasting.
- This recipe of Masala Paratha can easily be scaled to make for more servings.
- The approximate nutrition info is for one Masala Paratha roasted with 1 teaspoon ghee.
Nutrition
Masala Paratha recipe from the archives was first published on September 2016.
Can I add veggies to this paratha?
Yes of course. You can add grated carrots, beets, radish; greens like spinach or fenugreek. But remember to reduce the water as needed depending on the vegetable you are using.
renu, you can add. the parathas will be tasty.
Thank you so much for the recipe.
Is there a difference between Masala Thepla and Masala Paratha?
welcome beena. in thepla curd is added, which gives a different taste than paratha. in parathas curd is not added. also in parathas ajwain (carom seeds) are used which are not used in thepla. so masala thepla will taste different than masala paratha.
Thank you so much for your reply.
Is besan also added in thepla?If yes, what is the proportion of wheat flour to besan to be used?For 2 cups of wheat flour how much besan and curd is to be used?
welcome beena. for 2 cups of whole wheat flour, you can add about 1/3rd to 1/2 cup of besan. curd can be about 1/2 cup.
Thank you so much for your reply.
I tried Masala Thepla. I used 2 cups of whole wheat flour,1/2 cup of besan,1/2 cup of Curd,1/2 teaspoon red chili powder,1/2 teaspoon turmeric powder,1/4th teaspoon cumin powder,1/4th teaspoon coriander powder,1 tablespoon oil,salt and water required for the dough.Is it correct or are any changes required?
fine beena. cumin powder and coriander powder can be increased a bit. some garam masala powder can also be added, if you prefer. you can also add green chili+ginger paste. i hope the masala theplas tasted good.
This is a nice variation to the regular rotis.loved it with my evening tea.
thank you winnie. these masala paratha tastes very nice with tea.
can you please tell me the measuring cup used?and how many Paratha it serves? please reply me..
measuring cup used is 250 ml cup. this will make around 10 to 12 parathas.
thank you for sharing the recipe… as its very helpful for bachelor like us bcz time is less consuming and easy is to prepare.
thanks and welcome john.
Very nice n helpful racipies with all steps n pictures.love this blog
thanks nikita for positive views 🙂
nice recipe Dassana……
thanks alaknanda
You can also have that paratha with tea it tastes delicious as evening or morning snack we usually these parathas with tea. It’s same like masala puri with chai.
yes riya. we also have parathas with chai, infact both masala paratha and ajwain paratha. i sometimes even have plain paratha or chapati with tea. while writing the post, i forgot to mention it. before writing i did remember that i should write about having parathas with tea. but while drafting and writing the post, i completely forgot. thanks. i will update the post.
Thank you for this recipe….will try right away.
welcome rashmi
items marked in my favorite folder have disappeared !
if you update to latest version of app, then you won’t get this problem. this bug has been fixed in the latest version of app.
Gave 4 stars by mistake.. Your recipes always deserve 5 stars?
no problem ashrita. what matters to me is that the recipe should be a success for all my readers 🙂 thanks again.
Hi dassana,
Could you please post rajma chawal recipe…. Though there are a lot of recipes across various websites, I badly want ur version as they have never failed me..
sure ashrita allow us some to post the recipe of rajma chawal, have taken your request on our file thanks.
Thanks so much for considering my recipe request.. Waiting for the same.. ?
sure ashrita you are welcome and thanks.
i like this for kids bf
thanks rink for positive feedback 🙂
wow, this looks tempting. will try the recipe. Thanks again for posting Dassana!
welcome ritu
love it
thanks for positive feedback carmelita 🙂