Masala Paratha

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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.

masala paratha served on a white plate with a side of dry veggie dish

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:

  1. Cabbage paratha
  2. Peas paratha
  3. Lauki paratha
  4. Veg paratha
  5. Palak 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.

Step-by-Step Guide

How to make Masala Paratha

1. Take 2 cups whole wheat flour in a mixing bowl or a large plate.

whole wheat flour in a bowl

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
spices added to flour

3. Stir and mix very well with a spoon.

mixing spices with flour

4. Add 1 tablespoon oil and ½ cup water.

oil and water added

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.

kneading dough

6. Knead to a smooth and soft dough. Cover and allow the dough to rest for 30 minutes.

kneaded dough

7. Again lightly knead once more and make medium-sized balls from the dough.

dough balls made

Making Masala Paratha

8. On a rolling board, dust one dough ball with some flour.

dusted dough ball

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.

rolled paratha

10. Heat a tawa or skillet or frying pan. When the tawa becomes hot, place the rolled paratha on it.

rolled paratha placed on tawa

11. Let the paratha cook on medium-high to high heat. Regulate the heat as needed while roasting the parathas.

frying paratha on tawa

12. When one side is partially cooked, about ¼ cooked, then using a spatula flip the paratha.

frying paratha on tawa

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.

ghee applied on paratha

14. Flip again when the second side is half cooked as shown in below photo.

frying paratha on tawa

15. Spread some ghee or oil on this side too.

frying paratha on tawa

16. Flip a couple of times, till the paratha is evenly roasted and cooked.

frying paratha for even cooking

17. Press the edges with a spatula so that they are also evenly roasted and cooked.

pressing paratha edges with spatula

18. Cook the paratha till you see golden blisters or charred spots on top and they are evenly roasted.

fried masala paratha on tawa

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.

masala paratha placed in a roti basket

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.

masala paratha served on a white plate with a side of dry veggie dish

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masala paratha recipe

Masala Paratha | Masala Roti

Masala paratha is an unleavened whole wheat flatbread made with an array of spices and seasonings. These masala roti can be made for breakfast or packed in lunch box.
5 from 12 votes
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Cuisine North Indian
Course Breakfast, Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 8 Masala Paratha
Units

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 Powder
  • 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.
  • Again lightly knead once more and make medium sized balls from the dough.

Rolling and making masala paratha

  • 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 or 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 the masala paratha to be spicy, then increase the red chili powder and garam masala powder.
  • You can opt to add herbs like coriander, mint, ginger, garlic to the dough.
  • Another healthy variation is to add spinach puree or finely chopped spinach leaves or fenugreek leaves to the dough.
  • The amount of spices and seasonings can be varied as per your taste preferences.
  • Roast on medium-high to high heat. Don’t roast on low heat as then the masala roti will become chewy and hard. Also don’t roast the masala roti on a very high heat as then it will burn fast. Regulate the heat as needed while roasting.
  • The recipe can be scaled easily to make a small or a larger serving.
  • The approximate nutrition info is for one masala paratha roasted with 1 teaspoon ghee.

Nutrition Info (Approximate values)

Nutrition Facts
Masala Paratha | Masala Roti
Amount Per Serving
Calories 164 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 13mg4%
Sodium 3mg0%
Potassium 114mg3%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 22IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 12mg1%
Vitamin B9 (Folate) 13µg3%
Iron 1mg6%
Magnesium 42mg11%
Phosphorus 108mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Masala Paratha post from the archives (September 2016) has been republished and updated on 29 September 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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35 Comments

  1. Thank you so much for the recipe.
    Is there a difference between Masala Thepla and Masala Paratha?5 stars

    1. 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.

      1. 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?5 stars

        1. 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.

        2. 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?5 stars

        3. 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.

  2. can you please tell me the measuring cup used?and how many Paratha it serves? please reply me..

    1. measuring cup used is 250 ml cup. this will make around 10 to 12 parathas.

  3. thank you for sharing the recipe… as its very helpful for bachelor like us bcz time is less consuming and easy is to prepare.

  4. 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.5 stars

    1. 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.

    1. 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.

    1. no problem ashrita. what matters to me is that the recipe should be a success for all my readers 🙂 thanks again.

  5. 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..

    1. sure ashrita allow us some to post the recipe of rajma chawal, have taken your request on our file thanks.

      1. Thanks so much for considering my recipe request.. Waiting for the same.. ?