masala paratha recipe
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5 from 9 votes

Masala Paratha

Masala paratha is spiced unleavened whole wheat flatbreads. Masala paratha is a variation of plain paratha with some spices added in it.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: breakfasts, main course
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit


  • 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


kneading dough

  • Take 2 cups whole wheat flour/atta in a mixing bowl or a large plate.
  • Add all the spices - 1/4 teaspoon cumin seeds, 1/4 teaspoon carom seeds, 1/4 teaspoon crushed black pepper, 1/4 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon garam masala powder and 1/2 teaspoon dry mango powder. Also add salt as per taste.
  • Mix very well.
  • Add 1 tablespoon oil and 1/2 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. 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.


  • If you want the paratha to be spicy, then increase the red chili powder and garam masala powder.