Tasty Masala Paratha Recipe

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Prep Time 20 Minutes

Cooking Time 30 Minutes

Servings 2-3

Rating

Want to try some spicy and tasty paratha for breakfast? Then try this Masala Paratha which is prepared with wheat flour and different spices.This paratha is light, flavorful, and a delightful dish. Today let’s learn how to make this paratha by following this simple recipe.

Ingredients

For The Dough

3/4 cupwhole wheat flour (gehun ka atta)
1 tbspmelted ghee
saltto taste

For The Masala (for The Stuffing)

2 tspcumin seeds (jeera)
1/4 tspasafoetida (hing)
4whole dry kashmiri red chilies, broken into pieces
4cardamoms
4cloves (laung / lavang)
2 smallsticks cinnamon (dalchini)

For The Stuffing

4 tbsppoppy seeds (khus-khus)
2 tspghee
1/2 tspnigella seeds (kalonji, onion seeds)
1/2 tspdried ginger (soonth) powder
saltto taste

Other Ingredients

whole wheatflour (gehun ka atta) for rolling
gheefor cooking

Directions

For the dough

In a bowl add wheat flour, ghee, and salt and mix it well and knead into a soft dough by using enough water and cover with a muslin cloth and keep it aside for 10 to 15 minutes.
After 15 min, knead the dough again and divide it into equal portions and keep it aside.

For the masala

In a pan add cumin seed, hing, red chili, cardamom, cloves, and cinnamon and dry roast it on a medium flame for 1 minute and switch off the flame.
Cool it completely and blend to a fine powder and keep it aside.

For the stuffing

Blend the poppy seeds in a mixer to a fine powder and then add water and again blend to a smooth paste and keep it aside.
Heat the ghee in a non-stick pan, add the nigella seeds and ginger powder and fry on a medium flame for a few seconds.
Add the poppy seed paste and cook on a medium flame for 1 minute.
Add the prepared masala and salt, mix well and cook on a medium flame for 1 more minute and stir continuously and keep it aside.

How to proceed

Roll out a portion of the dough into a 75 mm. (3”) diameter circle with the help of a little whole wheat flour.
Spread 1 tsp of the stuffing evenly over one-half of the circle and fold into a semi-circle and again spread 1 tsp of the stuffing evenly over one-half of the semi-circle and once again fold to make a quarter.
Press the edges lightly with your fingertips so that the stuffing doesn’t spill out.
Roll out it into a thick triangle by using a little whole wheat flour and heat a non-stick tawa (griddle) and cook each paratha by using a little oil and cook till golden brown spots appear on both the sides of the paratha.
Serve it hot with pickle and a bowl of fresh curd.

Meghna Nath