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 to it. Spices are also 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 is spicy 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 of vegetable pickles.
But I prefer to serve Masala Paratha with chai is one of our favourite combinations, so let's go ahead and learn 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 for 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 bowl along with salt and oil, mix them well with your fingers, and keep mixing by adding egg mixture till it turns into crumbles.
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.s
Grease the dough surface with a bit of oil and put it in the bowl by covering a clean muslin/kitchen towel for about 15 minut.es
Divide 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 the entire paratha, sprinkle some flour over it, fold it into 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 the two opposite ends and curve them in opposite directions like a rope. Gently start rolling the roti like a snai.l
Press the end gently in the middle, sprinkle some flour on the working surface, place just one dough ball, and gently roll it into 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.e
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, and cook the paratha till you see a golden blister or charred spots on top.
Prepare all parathas this way.y
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 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 bowl along with salt and oil
- Keep mixing by adding egg mixture till it turns into crumbles
- 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 a clean muslin/kitchen towel for about 15 minutes.
- Divided 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 approximately 6-7 inches, like a disc
- Now apply ghee over the entire 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, pressing the end 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 your 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 parathas this way
- Serve them hot or stack them in a hot pot or roti basket
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