3. Flatbreads(Roti, Paratha)

Masala paratha


  • 1 ½ cups Whole wheat flour (chapati atta)
  • 1 teaspoon Red chili powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Ajwain (Carom seeds)
  • Salt to taste
  • 2 tablespoons Oil + more for frying paratha
  • ¼ cup Cilantro or coriander leaves chopped finely
  • ½ cup Water or more or less


Making the dough:

  1. Take whole wheat flour, red chili, turmeric, coriander and garam masala powder along with cumin seeds, ajwain and salt in a bowl. Mix well.
  2. Add oil and chopped cilantro. Mix it by rubbing it using your fingertips.
  3. Add little water at a time and start kneading the dough.
  4. Dough should be soft like plain paratha dough.
  5. Cover it and let it rest for 15 minutes.

Making masala paratha recipe:

  1. After 15 minutes, knead the dough once again and smooth out.
  2. Divide it into 9 equal portions. Make smooth ball and flatten it between your palms. Simultaneously, heat the tawa or skillet on medium heat to fry the paratha.
  3. While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.
  4. Apply very little oil on it. Fold from both opposite sides, they will overlap a little.
  5. Again apply little oil and fold vertically one side. fold again, it will be square
  6. Dust it with dry flour for easy rolling
  7. Roll it by keeping the square shape, if you manage.
  8. Now tawa should be hot, place rolled paratha on the skillet.
  9. Fry the paratha using little oil till both sides have few brown spots and no more raw.
  10. When done take it out from skillet and put in insulated container to keep it hot.
  11. Repeat the same process till all the parathas are ready.


Serving: 2paratha | Calories: 184kcal | Carbohydrates: 7.5g | Protein: 1.6g | Fat: 17.2g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 269mg | Potassium: 27mg | Fiber: 1.5g | Sugar: 0.4g

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