Masala Paratha is one of the best unleavened Indian flatbread made with whole wheat. Delicious, flaky, best paratha recipe which you can enjoy in minutes! Sounds good? Let me show you how you can make healthier, flaky, spicy best paratha that you can serve for breakfast, lunch or dinner.
Masala Paratha is a simple and flavourful North Indian breakfast recipe. A delicious spiced flatbread, masala paratha is crispy and a perfect variation of plain paratha recipe.
Parathas makes a healthy breakfast option that keeps you full for long periods of time. Served with yogurt or curd, pickle and either tea or coffee. You can also smear it with butter and make a roll for your to go breakfast. You can even enjoy it with semi-gravy recipes for a hearty lunch.
Paratha is basically unleavened Indian flatbread made with whole wheat flour, all-purpose flour or atta. You can make plain paratha, stuffed paratha like aloo paratha, gobi paratha or spiced one like I am showing you in this paratha recipe.
On busy days quick breakfast recipes like my chia puddings work great. But for more relaxed times I like to start the day with a good Indian breakfast and paratha is always a comfort food so weekends are times to cook paratha recipes. Here's one of the Best Paratha recipe from my kitchen.
Why We Love This Paratha Recipe
We love this paratha recipe because
- It makes tasty flaky melt in mouth paratha.
- You can serve it for breakfast, lunch or dinner.
- You can make them ahead and freeze them.
- You can make a variety of paratha using a different spice profile each time.
For Paratha Dough:
Flour/Maida: To make paratha dough I have used whole wheat flour. You can also us a mix of all purpose flour and wholewheat flour. To make multigrain paratha you can use whole wheat flour along with millet flours like ragi jowar etc. To make high fiber, high protein paratha you can add soy flour and gramflour while kneading dough for paratha.
Salt to taste
Oil: Use any vegetable oil or ghee as per your preference.
For Spice Mixture:
Red Chili Powder, Carom Seeds, Coriander Powder, Pomegranate Seeds,Green Chili Chopped, Coriander Leaves Chopped, Ghee, Salt to taste
Stepwise Method: How To Make Masala Paratha
Making Dough for Paratha
Start with preparing the dough. In a mixing bowl add whole wheat flour, all-purpose flour, salt, and oil.
Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough. When done, keep aside and prepare to make the masala.
Preparing Masala Stuffing For Paratha
Take a small bowl and add red chilli powder, salt to taste and carom seeds.
After that add coriander powder and pomegranate seeds green chillies and chopped coriander leaves. Mix them well with a spoon and then add half a teaspoon of ghee to the bowl. Mix the masala to make a thick paste and keep it aside.
How to Roll Paratha Steps
After dividing the dough into equal parts, roll the dough in the palm of your hands to make balls. Dust the balls in flour and with a rolling pin make a circle
Now, take the masala stuffing and gently spread it all over the paratha.
When the masala is evenly spread take a knife and make a slit from the middle to the edge. Make a straight cut from the centre towards the edge. When done, keep the knife aside and with your fingers, roll the cut to the other side.
When it achieves a vertical shape, press the head to the centre and fold it. Fold it well and start rolling the paratha. Do dust some flour first. With gentle movement roll the paratha out once again to about a 6-7 inch diameter circle.
Cooking A Perfect Paratha
Heat a griddle or tawa and smear it with a teaspoon of ghee. Now gently place the paratha over it. Keep pressing the paratha with a spoon or spatula for even cooking of paratha.
Keep the heat from medium to low and cook the paratha until it is crisp and golden. When the parathas are well-cooked turn off the heat and serve hot.
How to Make Masala Paratha (Video)
Frequently Asked Questions for Paratha Recipe
These are few commonly asked questions regarding making Paratha.
Can I freeze Paratha?
You can freeze these parathas. To freeze paratha make these paratha's and half cook them as both sides described in the recipe. Take care to not cook them fully. Take a baking tray or big plate place these half cooked paratha cover it with a squared butter paper and place another half cooked paratha over it. Likewise stack all paratha and store in a freezer safe glass container or a ziplock bag.
How to cook Frozen Paratha?
Do not thaw frozen paratha. Place them directly onto a tava griddle or pan. Cook from one side, flip and apply ghee on the other side.
How to Store Leftovers?
You can store Leftover paratha in an airtight container in the fridge. In the fridge, these stay good for 1-2 days. If you want to store for more time, freeze these paratha in a freezer-safe container as I have mentioned above. Frozen parantha stays good for 8-12 weeks easily.
More Such Recipes to Try
- Egg Paratha Recipe
- Dal Paratha Recipe
- Paneer Paratha Recipe
- Laccha Paratha
- Matar Paratha Recipe
- Aloo Paratha Recipe
- Missa Paratha
- Mughlai Paratha
- 2 cup Whole Wheat Flour
- ½ cup All Purpose Flour
- 1 tablespoon Oil
- Salt to taste
- ½ teaspoon Red Chili Powder
- ¼ teaspoon Carom Seeds
- ½ teaspoon Coriander Powder
- ¼ teaspoon Pomegranate Seeds
- ½ Green Chili Chopped
- 1 tablespoon Coriander Leaves Chopped
- ½ teaspoon Ghee
- Salt to taste
To Make The Dough
- To make the dough for the paratha, take a mixing bowl and add whole wheat flour, all-purpose flour, salt to taste and a tablespoon of oil in it.
- Mix the oil until it achieves breadcrumbs like consistency.
- Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
- Keep kneading the dough for 6-7 minutes before rolling it for paratha.
- The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.
To Make Masala Paratha
- Take a small bowl and add red chili powder, salt to taste, carom seeds, coriander powder, and pomegranate seeds in it.
- After that, add chopped green chilies and freshly chopped coriander leaves.
- Mix them well with a spoon and then add half a teaspoon of ghee in the bowl. Mix the masala to make a thick paste and keep it aside.
- After dividing the dough into equal parts, roll the dough in the palm of your hands to make balls.
- Dust the balls in flour and with a rolling pin make a round circle.
- Then, take a teaspoon of masala and gently spread the masala all over the circle. When the masala is evenly spread take a knife and make a cut.
- Make a straight cut from the center of the round dough to the edge.
- When done, keep the knife aside and with your fingers, roll the cut to the other side. When it achieves a vertical shape, press the head to the center and fold it.
- Dust the ball with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
- When done, heat a griddle or tawa and smear it with a teaspoon of ghee. Spread it around and gently place the paratha over it. Keep pressing the paratha with a spoon or spatula for even cooking of the paratha.
- Keep the heat from medium to low and cook the paratha until it is crisp and golden.
- When the parathas are a well-cooked turn off the heat and serve them with a cup of tea or curd.