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Masala Paratha – Healthy Flatbread

The undisputed king of breakfast – Masala Paratha – Healthy Flatbread, is something I have almost every week. This time I tried an adapted version of the paratha, by adding spices to it and making a masala Paratha. I was really yearning for a spicy delight. So I thought why not try out this scrumptious delicious mouthwatering masala paratha.

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It doesn’t matter whether you serve it in breakfast or lunch or dinner, you are going to love it. This dhaba style masala Paratha is a Punjabi – filled flatbread, which is prepared with whole wheat flour and a spicy potato filling. It is one of my favorite Punjabi dishes and is great for breakfast, brunch, or any meal of the day. 

You may love some other paratha recipes on my blog – Palak paneer paratha (Spinach Cottage Cheese Paratha, Gobi ParathaAloo Cheese Paratha, and Masala Paratha.

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Masala Paratha
Masala Paratha

About Masala Paratha Recipe

There are no particular measures for the masala, simply the amount I have given is enough to give you a thought of how to begin.

You can likewise include as much as you can imagine, or forget about it in the event that you need, and include the same number of flavors as you like. Blend the masala and flavors in a little bowl with a touch of salt and a large portion of a teaspoon of black pepper.

In the event that you don’t include the masala, leave enough salt in the bowl to add to the batter, however not all that much, sufficiently only to leave it in.

Add a good amount of coriander leaves chopped and then roll like a fan which we used to make with a paper when we were kids. The more parts you cut, the more layers you get, and the better the surface of the paratha.

The parathas will be somewhat crisper and not as delicate as rotis, yet they will consistently taste delightful. Masala Paratha is, as its name recommends, a flatbread produced using whole meal flour and can be filled in as a side dish or as a starter, with rice or even alone.

It is loaded with spices and is generally had with dahi, raita or some pickle of your choice. An easy and  quick sandwich that fulfills your everyday hunger.

Masala paratha

How Can You Store Masala Paratha

These Masala Paratha are made from potatoes, spices and coriander leaves which are prepared and filled with ingredients that are available in most kitchen cupboards. After you put them in a resealable bag and put them in the freezer, you can roll them up and stack them on wax paper..

The parathas can be frozen up to 3 days in the freezer or 3-4 days in an airtight container. You can also freeze them for a few days in a zipper bag or a plastic bag in the freezer.

If you want to use the parathas, take them out of the freezer and cook them in the oven for 10-15 minutes, cooking from both sides until they are nice brown.

Check Out Masala Paratha Video Recipe

Important Suggestions To Keep In Mind

  • Knead the parathas into a soft dough so that they roll out evenly and cook over very low heat to obtain a crispy consistency.
  • The more layers you cut in this paratha the more crispier paratha you will enjoy.
  • Make sure the tawa is hot before you put the parathas in it, and make sure the parathas are always made in ghee to add to its flavor.
  • High heat burns them, and very low heat makes them tight, but high heat causes them to burn, while low heat does not burn them.
  • Do not fill your paratha with excess chopped coriander leaves as the dough will be wet and it will then tough to roll the parathas.
  • Dust flour while rolling if there is excess moisture.
  • The more parts you cut, the more layers you get, and the better the texture of the paratha.

Serving Suggestion

Masala Paratha taste best with butter, cucumber curd and yogurt, but my personal favorite dish I would like to serve with homemade coriander and mint chutney.

I serve it with freshly made dahi / yogurt with a pinch of salt, pinch of red chilly powder and freshly ground black pepper. I found this combination divine.

I also served with Lazeez Murg (Chicken Curry) which i prepare ahead it was so tasty believe me.

Varieties Of Paratha

Aloo Paratha – These are flat breads stuffed with a spiced potato filling and are delicious! Here whole-wheat flour is used making them a tad bit healthier. Potato parathas taste best with butter, cucumber curd and yogurt, but my personal favorite dish I would like to serve with Aloo Paratha is – homemade coriander and mint chutney. I serve it with freshly made dahi / yogurt with a pinch of salt and freshly ground black pepper, and it is best served on a bed of rice with fresh green chilies and a dash of coriander.

Mixed Paratha – For a sweeter taste, raisins can even add a bite, and vegetables such as grated cauliflower, beetroot or carrots can be added to the filling. Even a pinch of salt and pepper can be used with the Aloo Masala and added to it.

Matar Aloo Paratha – Matar Aloo Paratha is made from green peas cooked in a mixture of olive oil, salt, garlic, ginger, coriander and paprika. You can use frozen peas so that they can be used in any season.

Paneer Aloo Paratha – To make Paneer Aloo Paratha, you can add grated paneer to the Aloo filling with a pinch of salt and pepper. Aloo Paneer paratha with Paneer and aloo is a killer combination that goes perfectly with any meal, no matter what you prepare.

How to make Masala Paratha step by step with photo:

1.Take All purpose flour and whole wheat in a bowl. Make a well in middle and add  refined oil or ghee. Then salt. Mix well.

Masala Paratha

2. Add water slowly and knead a semi hard dough.

Masala Paratha

Masala Paratha

3. Cover the dough with a cloth and let it rest for 20 min.

Masala Paratha

4. After 30 min remove cloth. Knead for again 1 min. Now divide in equal portion. Take a portion and roll into a ball. Now roll the ball in all purpose flour.

Masala Paratha

Masala Paratha

Masala Paratha

5. Roll into a large disc. Now add 1 tbsp ghee on top and spread.

Masala Paratha

6. Sprinkle red chilly powder. Sprinkle oregano. Sprinkle ajwain. Sprinkle salt. Sprinkle chopped coriander leaves.

Masala Paratha

Masala Paratha

7. Now roll the stuffing side inside like a fan (refer video also). Prepare all the portions as shown below and keep aside. 

Masala Paratha

8.Take one portion and sprinkle some flour and roll into large chappati. Dust enough flour to reduce the moisture while rolling.

9. Add 1 tbsp ghee or oil on tawa and spread. Place paratha on tawa. Cook for 2 min on medium flame.

10. After 2 min flip. Apply 1 tbsp ghee or oil and spread. Cook both sides.

11. Prepare all the parathas like this. Serve hot with curd or pickle.

Masala paratha

Can You Make This Masala Paratha In Advance?

If you want to make this masala paratha for breakfast then you can knead the dough the night before and keep the dough in an air-tight container.

Just fill in the spices and chopped coriander leaves in the morning and cook them.

How to make them crispy and flaky?

On the off chance that you like your Parathas to be flaky and fresh, cook them on low warmth while squeezing the Paratha towards the Tawa utilizing the rear of a scoop or spoon. Include some margarine or butter on top, and serve.

 

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Masala Paratha – Healthy Flatbread


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Description

This Dhaba style Masala Paratha – Healthy Flatbread is made with whole wheat and Indian spices served with a pickle or dollop of butter.


Ingredients

Scale
  • 1 cup – All purpose flour / maida
  • 1 cup – Whole wheat flour
  • Salt to taste
  • Red chilly powder
  • Oregano
  • Ajwain
  • Coriander leaves chopped
  • Ghee/ oil for frying

Instructions

  1. Take All purpose flour and whole wheat in a bowl. Make a well in middle and add 2 tbsp refined oil or ghee. Then add 2 tbsp salt. Mix well.
  2. Add water slowly and knead a semi hard dough.
  3. Cover the dough with a cloth and let it rest for 20 min.
  4. After 30 min remove cloth. Knead for again 1 min. Now divide in equal portion. Take a portion and roll into a ball. Now roll the ball in all purpose flour.
  5. Roll into a large disc. Now add 1 tbsp ghee on top and spread.
  6. Sprinkle red chilly powder. Sprinkle oregano. Sprinkle ajwain. Sprinkle salt. Sprinkle chopped corriander leaves.
  7. Now roll the stuffing side inside. Prepare all the portions like this (refer video or step by step photos) and keep aside.
  8. Take one portion and sprinkle some flour and roll into large chapati. Add 1 tbsp ghee or oil on frying pan and spread. Place paratha on tawa. Cook for 2 min on medium flame.
  9. After 2 min flip. Apply 1 tbsp ghee or oil and spread. Cook both sides. Prepare all the parathas like this.
  10. Serve hot with curd or pickle. Hope you all enjoy 😊

Notes

  • Knead the parathas into a soft dough so that they roll out evenly and cook over very low heat to obtain a crispy consistency.
  • The more layers you cut in this paratha the more crispier paratha you will enjoy.
  • Make sure the tawa is hot before you put the parathas in it, and make sure the parathas are always made in ghee to add to its flavor.
  • High heat burns them, and very low heat makes them tight, but high heat causes them to burn, while low heat does not burn them.
  • Do not fill your paratha with excess chopped coriander leaves as the dough will be wet and it will then tough to roll the parathas.
  • Dust flour while rolling if there is excess moisture.
  • Category: Breakfast
  • Cuisine: Indian

Nutrition

  • Calories: 290

Note: A rough estimate of nutrition is provided.

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