Masala Paratha Recipe (Masala Roti)

5 from 7 votes

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.

Prep Time35

Cook Time25

Total Time1

Course: Breakfast, Main Course

Cuisine: North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Masala Paratha

Calories: 164kcal

Author: Dassana Amit

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