Masala paratha recipe

 Masala paratha recipe, an Indian flat bread made with whole wheat flour, desi ghee, Indian spice powders and herbs like coriander and mint

Masala paratha is spiced Indian paratha where the normal everyday plain paratha is given a make over with a medley of Indian spices, herbs and desi ghee or clarified butter. A special yet easy masala paratha recipe that you can make with absolutely no preparation work. It is not heavy like aloo paratha but is light and extremely flavorful.

masala paratha served with aloo gutke, urad dal, khoya matar paneer, boondi raita

My favorite paratha varieties are aloo paratha paneer paratha and masala paratha. The flavor is all in the paratha masala powder which is a eclectic mix of aromatic Indian spices and herbs that include fennel seeds, coriander, cumin, fresh coriander and mint and desi ghee. You can add any spice of your choice based on what you have on hand. You can crushed roasted peanuts or roasted sesame seeds for a bit of crunch and flavor.

There are two methods to follow while making masala paratha recipe. One method involves mixing all the spice powders in melted ghee and spreading this paste over the flat round paratha dough, rolling the paratha and shaping into a coil and finally rolled into 

Main Ingredients:

1. whole wheat flour
2. spices

Ingredients

• Whole wheat flour - 2 cups
• Salt - 1/2 tsp
• Water as required
• Ghee - 4-5 tbsps
• Mint leaves - 3 tbsps, finely chopped
• Coriander leaves - 5 tbsps, finely chopped
• For masala powder:
• Red chili powder - 2 tsps, Kashmiri
• Turmeric powder - 1/2 tsp
• Coriander powder - 2 tbsps
• Saunf powder - 1 tbsp (aniseed/sompu)
• Roasted cumin powder - 1/2 tsp
• Amchur powder - 1/2 tsp OR chaat masala powder
• Kasuri methi - 2 tsps, crushed (optional)
• Garam masala powder - 1/4 tsp

Method

1. In a bowl, add the atta or whole wheat flour and salt and mix. Slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 10 mts. Prepare the masala powder in the mean time.
2. In a small bowl, add red chili powder, turmeric powder, coriander powder, saunf powder, cumin powder, garam masala powder, kasuri methi and amchur and mix well. Set aside.
3. Pinch a large lemon sized ball of dough and roll to form a 6" diameter circle. Spread a tsp of melted ghee over it. Sprinkle the masala powder over it. Finally sprinkle chopped coriander and mint leaves.
4. Start rolling from one side of the paratha to form a long roll. Slowly twist the long roll in a concentric way to form a coil as shown in the image above. Press it gently on a flour dusted surface and roll out into a flat 7"-8" paratha.
5. Heat an iron tawa and once its hot, place the paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some ghee and roast to a golden shade on both sides. Use a spatula to press all over as the paratha gets roasted.
6. Serve warm with any curry of your choice or yogurt or raita.

Tips

• You can add dried pudina leaves to the masala mixture instead of fresh mint.
• You can add a tbsp of dry roasted til or sesame seeds to the masala mixture.