Masala Paratha | Spicy Flatbread | How to Make Masala Paratha Recipe with step-by-step photos
Masala Paratha is a flavorful, flaky layered flatbread, this paratha is a combination of fine flour, egg, milk and a mix of delicious seasoning, masala paratha is a great breakfast treat and also a great kids tiffin box and a healthy option, Masala paratha is a variation of plain paratha with some spices added in it. spice also are called masala in Urdu/Hindi.
I just tried various variations but Masala paratha is one such delicious variation, I have already shared some more variations in my previous post
Masala paratha are spices but not spicy or hot, though you can increase red chilli flakes and garam masala powder to increase the spiciness in the paratha, you can also serve masala paratha with tea, coffee omelette along with any gravy curry or kebab and or any types vegetable pickles,
But I prefer to serve Masala Paratha with chai is one of our favourite combinations, so let's go ahead and how to make this delicious paratha
Recipe tips:
- You can make masala paratha with white wheat flour or all-purpose flour (maida)
- If Fine flour isn’t available in your area you can make it at home
- 1 cup, white wheat flour+1 cup, maida
- Mix them together very well now fine flour is ready to use making paratha.
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To prepare masala paratha first we
will prepare the egg mixture for paratha, Combine the egg milk, red chilli
flakes, crushed black pepper, salt and garam masala, Whisk them very well until everything is incorporated
Put fine flour into the large-sized bowl along with salt and oil, mix them well with the fingers, and keep mixing by adding egg mixture till turns to crumble
Start kneading the soft dough by adding water little by little, take your time to keep kneading until the dough is formed around 10-12 minutes
Grease the dough surface with a bit of oil and put it in the bowl by covering the clean muslin/kitchen towel for about 15 minutes
Dived an equal portion of the dough, and give it the shape of balls
Start rolling in a circular shape approx 6-7 inches like a disc, now apply ghee over entire the paratha, sprinkle some flour over it fold it as a half-moon
Make slits with a sharp knife, and carefully open the roti, here starts the tricky part, fold the roti like a rope till you reach the end
Now hold from the two opposite ends and curve them in opposite directions like a rope, gently start rolling the roti like a snail
Press the end gently in the middle, sprinkle some flour on the working surface place just one dough ball, and gently roll to a round of about 7-8 inches
Warm the skillet on medium flame and add 1 tbsp ghee, place the paratha on it, and let the paratha cook on a medium-high flame
When one side is partially cooked about ¼ then flip the paratha,
Spread some oil/ghee on this partially cooked side, flip again when the second side is half cooked, and spread oil/ghee on this side too
Flip a couple of times, till the paratha is evenly cooked, cook the paratha till you see a golden blister or charred spots on top
Prepare all parathas this way
Serve masala paratha with tea, coffee omelette along with any gravy curry or kababs and or any types of vegetable pickles
Masala Paratha is a flavorful, flaky layered flatbread, this paratha is a combination of fine flour, egg, milk and a mix of delicious seasoning
Ingredients:
- 3 cups, of fine flour
- 2 tbsp, oil
- 1/2 tsp, salt
- 1 large-sized, egg beaten
- 2 tbsp, milk
- 1 tsp, crushed black peppercorn
- 1 tsp, red chilli flakes
- ½ tsp,garam masala powder optional
- Lukewarm water, as required for kneading
- Oil/ghee as required
How to make the Masala Paratha?
- Put fine flour into the large-sized bowl along with salt and oil
- Keep mixing by adding egg mixture till turns to crumble
- Mix well and begin to knead, add water gradually while kneading, I used an overall 1/2 cup, depending on the quantity of flour, you can add or less water as needed
- Knead to a smooth and soft dough
- Bounce back when you poke your finger in it, the dough should not be sticky
- Grease the dough surface with a bit of oil and put it in the bowl by covering the clean muslin/kitchen towel for about 15 minutes.
- Dived an equal portion of the dough, and gave it the shape of balls
- Take one dough ball and flatten it between your palms
- Start rolling in a circular shape approx 6-7 inches like a disc
- Now apply ghee over entire the paratha, then sprinkle some flour over it
- Fold the roti as a half-moon then make slits with a sharp knife
- Carefully open the roti, here starts the tricky part, fold the roti like a rope till you reach the end
- Now hold from the two opposite ends and curve them in opposite directions like a rope
- Gently start rolling the roti like a snail, press the end gently in the middle
- Repeat the same process with all remaining dough balls
- Cover and keep aside
- Sprinkle some flour on the working surface and place just one dough ball
- Press the ball with the finger then start rolling the roti with the help of a rolling pin
- Gently roll to a round of about 7-8 inches
- Preheat the skillet/Tava for 10 minutes
- Warm the skillet on medium flame and add 1 tbsp ghee
- Place the paratha on it
- Let the paratha cook on a medium-high flame
- When one side is partially cooked about ¼ then flip the paratha
- Spread some oil/ghee on this partially cooked side
- Flip again when the second side is half-cooked
- Spread oil/ghee on this side too
- Flip a couple of times, till the paratha is evenly cooked
- Press the edges with a spatula so that they are also evenly cooked
- Cook the paratha till you see a golden blister or charred spots on top
- Prepare all paratha this way
- Serve them hot or stack them in a hot pot or roti basket
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