Yummy Traditional : Breakfast

Masala Paratha Recipe | Spicy Flatbread

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 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.

keep-mixing-flour-till-turns-to-crumble-foam

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

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 a clean muslin/kitchen towel for about 15 minut.es

Divide an equal portion of the dough, and give it the shape of balls.

Take 1 dough ball in your hand and flatten it between your palms.

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

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.

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

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.

cook-the-paratha-till-you-see-golden-blister-on-top

Prepare all parathas this way.y

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

Chatpata Aloo Recipe | Spiced Potato

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chatpata aloo recipe with step by step photos

Chatpate Aloo | Spiced Potato || How to Make Khate Aloo with step-by-step photos and video

Chatpata Aloo is simply a spicy evening snack. This right here is my Favourite way to cook potatoes, an easy, quick, spicy and really fun way to eat potatoes, as well as the best snack for especially potato lovers. At home, my mother used to cook with a few ingredients, but I did a few variations in this recipe. You must try it at home.

This relish recipe goes well with bread slices and hot tea. To prepare this recipe, first boil the potatoes a bit hard with the skin, then coat them with olive oil and seasoning in the wok or pan, separately prepare sweet and sour tamarind sauce to drizzle over spicy potatoes and garnish with fresh coriander leaves, then serve hot.t

Chatpata can also be served with loaf bread, burger buns

papdi, so let's begin

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Boil the potatoes with the skin. First, take a large capacity pot and pour 1 litre of water with the potatoes, bring it to a boil, then cook them for about 15 minutes. Drain them out of the water and let them cool down a bit.

Remove the skin and cut all potatoes into cube shapes except 1 potato, which we will add at the end of cooking. Chop the coriander leaves and keep aside.

Soak the tamarind with a little hot water for an hour, extract all seeds and separate the pulp.

Take a small mixing bowl, then add pulp along with black salt, chaat masala, and sugar. Stir well and keep aside until required.

Heat the oil in the wok.

Put boiled potatoes into the work.

Add all dry spices to the potatoes

keep-stirring-potatoes-by-adding-dry-spices

Stir well potatoes

Fry potatoes until they are well-coated with spices.

Put mashed potatoes

Stir to combine well for around 3-4 minutes.

Chatpata Aloo is ready.

Transfer to the plate and drizzle tamarind sauce over chatpata alo.o

Garnish chatpata aloo with fresh coriander leaves

Served with bread slices and burger buns along with hot tea

Keema Paratha Reccipe | Kheema Roti

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Keema Paratha| Kheema Roti || How to Make Keema Paratha Recipe with step-by-step photos

Keema Paratha is a stuffed flatbread that is filled with a spicy mince mixture and fried with butter, ghee, or oil. This delicious, crispy relish recipe typically is prepared with all-purpose flour, but here I used red wheat flour (desi atta) and olive oil instead of ghee and maida.

Both ingredients are literally healthier than them as wheat flour is full of fiber that doesn’t produce gas in the belly is also digestible and olive oil is considered a more wholesome oil than ghee or any other type of cooking oil. Doctors always suggest adding olive oil or sunflower in the diet.

Hence, I chose healthy ingredients to make keema paratha. Additionally, I used beef mince; you can use any type of meat as per your choice. You can also find aloo paratha, mooli paratha, stuffed paratha, and Arabic paratha on my blog.

Stuffed Keema Paratha is a crispy Pakistani delicacy that can be loved by many mutton and beef lovers all over the world. This stuffed paratha delight is stuffed with minced meat, which can be loved by many. It is also added with the goodness of coriander, cumin, garam masala powder, green chilies, and fresh lemon juice, which adds a spicy taste.

There are days when we want to try something new, and on those days, this recipe could be just the thing for you. Stuffed keema in the paratha recipe makes it rich in carbohydrates and fat content. So, if you are on a diet, you can give this one a shot on your 'cheat days. You would not regret it for sure. So, try this Stuffed Keema Paratha and give your taste buds a delightful ride. So let’s begin.

If you have tried this Keema Paratha Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, first, take all the ingredients and prepare them.

Take a wok or pan and start cooking minced meat, heat the oil, add ginger garlic paste, and sauté it for a minute on low-medium flame. Then, put ground meat or mince.

Fry the mince on medium flame until the water dries out, keep on stirring by adding powder.r

keep-on-stirring-by-adding-powder-spices

Now pour a little water into the mince and cover the lid, allow to cook for 2-3 minutes on low-medium flame. Once the mince water is dried, then reduce the flame to low.

Add chopped veggies to the cooked mince, stir to mix well, then add maida (flour) to the mince, further stir to combine well.

Toward the end, squeeze the fresh lemon juice into the mince.e

Further, stir to combine on low flame. The keemaa mixture is done. Turn off the flame and remove from the flame.

Let it cool down completely, and we will prepare the paratha dough.h

Take the flour in a medium-sized bowl and add salt, mixing well with a finger. Start kneading the dough by adding water little by little. A Sign of hard dough is when you press your index finger on the dough surface, it will never bounce back, cover the lid, and let it rest for around 15 minutes. Set aside

Take out medium dough balls as required. ed

Give it to the deep bowl shape.

give-each-dough-ball-to-the-deep-bowl-shape

Stuff the cooked filling and press the filling down in the dough ball with the help of a spoon or finger, then gather all edges and seal the dough ball, slightly pressing the stuffed dough ball. Prepare all remaining dough balls the same way.

stuff-the-dough-ball-with-cooked-fillings

Take one stuffed dough ball to dust the rolling board and place the stuffed dough ball, then slightly press to prevent filling from coming out. Start rolling with a light hand, and roll out the roti 7-8 inches in a round shape.