Masala Paratha or Parath Paratha is a spicy layered roti that has a spice mix spread and cooked as such. One can enjoy these parathas as such.
The first time I ever saw this was when we had out BM#50 Meet in Madras, where we had a cooking session. Some of our friends cooked some dishes and demonstrated for the rest. So as part of the menu, these parathas were made and those were so good on its own. Didn’t require a side dish at all.
When I was finalizing the list of AtoZ Indian Flatbreads, when it the turn of M, I immediately remembered those Masala parathas that my friends had cooked for us. I had to make it for this edition. I really wondered how I skipped making it all this while.
While my AtoZ Dosa Varieties was cooked for this week, Lifafa paratha and Masala Paratha was pending. I knew postponing and going to have a tough time. In the last moment, on the Ganesh Chaturthi day, when I had taken the day off from work, I had to make it. I was planning on making only 2 of each for Konda and Amma’s dinner. When Konda had one of each, she said she wanted this for her lunch the next day. However, I just made Lifafa Paratha, though she wanted both. I thought I can easily repeat this another day!
I totally enjoyed munching on this as such. The wait of so many years was really worth it. I just remembered what might have gone in as we hardly had a full pantry, so I went with basic spice powders and used ajwain as I love ajwain in parathas.
A to Z Indian Flatbreads:
A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
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Step By Step Pictures for making Masala Paratha
Masala Paratha | Parath Paratha from Delhi
For the Dough
- 1 cup Wheat Flour
- 1 tsp Ghee
- Salt to taste
- 1 tsp Ajwain
- Water for kneading
For the Spice
- 1 tsp Red Chilli powder
- 1 / 2 tsp Cumin Powder
- Salt to taste
- 1 tsp Ghee melted
For the dough:
- In a bowl, take the flour, salt, ghee, ajwain and mix well.
- Slowly add water and knead to a slightly stiff dough but soft.
- Let it rest for 10 mins.
Making the Masala Paratha
- When you are ready to make, pinch out a ball of the dough.
- Dust well and roll out to a 9 inch circle.
- Sprinkle red chili powder, cumin, and salt all over the rolled disc.
- Sprinkle melted ghee and using your fingers mix well and spread out evenly.
- Using a pizza cutter, make about 4 to 5 2 inch lines both horizontal and vertical, wherein you will end up having 2 inch squares approximately.
- Start from the second line, and stack the rest of the pieces over it, with the spice mix facing top.
- Continue doing until you reach the last piece. This last piece can be turned and covered.
- Roll out to a 6 inch disc with each layer stacked on top.
- Cook on hot tawa, sprinkle oil or ghee and cook on both sides.
- Serve hot with your side dish of choice or just curds or munch as such!