Masala Paratha Recipe - Yummy Traditional

Masala Paratha Recipe


                                                                
Masala Paratha Recipe with step by step photos



Masala Paratha | Spicy Flatbread | How to Make Masala Paratha Recipe with step by step photos

Masala Paratha is 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 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 recipe


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 how to make this delicious paratha  


Recipe tips:
  1. You can make masala paratha with white wheat flour or all-purpose flour (maida)
  2. If Fine flour isn’t available in your area so you can make it at home
  3. 1 cup, white wheat flour+1 cup, maida
  4. Mix them together very well now fine flour is ready to use making paratha.
                          
                                           
Masala paratha recipe

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    spicy paratha


    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


    preparation-of-egg-mixture
    whisk-the-egg-mixture

        Put fine flour into the large-sized bowl along with salt and oil, mix them well with the fingers, keep mixing by adding egg mixture till turns to crumble


        combine-salt-and-oil-in-flour
        mix-egg-mixture-with-flour
        keep-mixing-flour-till-turns-to-crumble-foam


        Start kneading to the soft dough by adding water little by little, take your time to keep kneading until the dough is formed around 10-12 minutes


        start-kneading-dough-by-adding-water-little-by-little


        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


        cover-the-dough-with-muslin-cloth


        Dived the equal portion of the dough, give it the shape of balls



        Take 1 dough ball in hand and flatten it between your palm


        flatten-the-dough-ball-between-your-palm


        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 then fold it as a half-moon
         

        rolling-the-roti-and-sprinkle-some-flour


        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 


        start-rolling-as-a-rope


        Now hold from the two opposites ends and curve them in opposite directions like a rope, gently start rolling the roti like a snail


        fold-the-rope-like-a-snail

        Press the end gently in the middle, sprinkle some flour on the working surface place just one dough ball, gently roll to a round of about 7-8 inches  


        dust-the-working-surface


        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 

        place-the-roti-on-tawa


        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 

        till-the-paratha-is-evenly-cooked
        cook-the-paratha-till-you-see-golden-blister-on-top


        Prepare all parathas this way


        prepare-all-parathas-with-the-same-process


        Serve masala paratha with tea, coffee omelette along with any gravy curry or kababs and or any types of vegetable pickles 
                     
                             
                                                                  
        masala paratha recipe







        Masala Paratha is flavorful, flaky layered flatbread, this paratha is a combination of fine flour, egg, milk and a mix of delicious seasoning

        Ingredients:
        1. 3 cups, of fine flour
        2. 2 tbsp, oil
        3. 1/2 tsp, salt
        4. 1 large-sized, egg beaten
        5. 2 tbsp, milk
        6. 1 tsp, crushed black peppercorn
        7. 1 tsp, red chilli flakes
        8. ½ tsp,garam masala powder optional
        9. Lukewarm water, as required for kneading
        10. Oil/ghee  as required
        How to make the Masala Paratha?
        1. Put fine flour into the large-sized bowl along with salt and oil
        2. Keep mixing by adding egg mixture till turns to crumble
        3. 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
        4. Knead to a smooth and soft dough 
        5. Bounce back when you poke your finger in it, the dough should not be sticky
        6. 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..
        7. Dived the equal portion of the dough, gives it to the shape of balls
        8. Take one dough ball and flatten it between your palms
        9. Start rolling in a circular shape approx 6-7 inches like a disc
        10. Now apply ghee over entire the paratha, then sprinkle some flour over it
        11. Fold the roti as a half-moon then make slits with a sharp knife
        12. Carefully open the roti, here starts the tricky part, fold the roti like a rope till you reach the end
        13. Now hold from the two opposites ends and curve them in opposite directions like a rope
        14. Gently start rolling the roti like a snail, press the end gently in the middle
        15. Repeat the same process with all remaining dough balls
        16. Cover and keep aside
        17. Sprinkle some flour on the working surface place the just  one dough ball
        18. Press the ball with the finger then start rolling the roti with the help of a rolling pin
        19. Gently roll to a round of about 7-8 inches  
        20. Preheat the skillet/Tava before 10 minutes
        21. Warm the skillet on medium flame and add 1 tbsp ghee
        22. Place the paratha on it
        23. Let the paratha cook on a medium-high flame
        24. When one side is partially cooked about ¼ then flip the paratha
        25. Spread some oil/ghee on this partially cooked side
        26. Flip again when the second side is half cooked
        27. Spread oil/ghee on this side too
        28. Flip a couple of times, till the paratha is evenly cooked
        29. Press the edges with a spatula so that they are also evenly cooked
        30. Cook the paratha till  you see a golden blister or charred spots on top
        31. Prepare all paratha this way
        32. Serve them hot or stack them in a hot pot or roti basket
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