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
- 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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- 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
- 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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