Ghee(clarified butter) 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 - 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.
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.