Masala Paratha Masala Roti

Since both rotis and parathas are staple in my home, I try making various variations. Masala paratha is one such delicious variation. I have already shared some more variations like: Masala paratha is spiced but not spicy or hot or pungent. Though you can increase the red chili powder and garam masala powder to increase the spiciness in the parathas. I have only included some ground spices and whole spices in the recipe. Feel free to include herbs like ginger paste or garlic paste or herby mint or coriander in the recipe. An added healthy variation would be to add some finely chopped spinach leaves or finely chopped fenugreek leaves or some spinach puree to the dough. You can serve masala paratha with any dry veggie dish or gravy dish. These spiced parathas also taste good with some sour or sweet mango pickle or lemon pickle. In fact, you can also have them with chai. Masala paratha with Chai is one of our favorite combinations. But on this day, I had made aloo methi to go with them. These masala roti stay soft, so you can even pack them in tiffin.

How to make Masala Paratha

1. Take 2 cups whole wheat flour in a mixing bowl or a large plate.
2. Then add the following spices:

¼ teaspoon cumin seeds¼ teaspoon carom seeds (ajwain)¼ teaspoon crushed black pepper¼ teaspoon red chili powder¼ teaspoon turmeric powder½ teaspoon garam masala powder ½ teaspoon dry mango powder (amchur powder)Also add salt as per taste

3. Stir and mix very well with a spoon.
4. Add 1 tablespoon oil and ½ cup water.
5. Mix well and begin to knead. Add water in parts while kneading. I used overall 1 cup water while kneading. Depending on the quality of flour you can add less or more water. You can also knead the dough in a stand mixer.
6. Knead to a smooth and soft dough. Cover and allow the dough to rest for 30 minutes.
7. Again lightly knead once more and make medium-sized balls from the dough.

Making Masala Paratha

8. On a rolling board, dust one dough ball with some flour.
9. With a rolling pin gently roll to a round of about 7 to 8 inches. I have not folded and made layers to make this paratha. But you can make a layered paratha as well. If interested in making a layered version of masala paratha then you can refer this recipe of Lachha Paratha.
10. Heat a tawa or skillet or frying pan. When the tawa becomes hot, place the rolled paratha on it.
11. Let the paratha cook on medium-high to high heat. Regulate the heat as needed while roasting the parathas.
12. When one side is partially cooked, about ¼ cooked, then using a spatula flip the paratha.
13. Spread some oil or ghee (clarified butter) on this partially cooked side also. You can apply less or more oil as per your preferences.
14. Flip again when the second side is half cooked as shown in below photo.
15. Spread some ghee or oil on this side too.
16. Flip a couple of times, till the paratha is evenly roasted and cooked.
17. Press the edges with a spatula so that they are also evenly roasted and cooked.
18. Cook the paratha till you see golden blisters or charred spots on top and they are evenly roasted.
19. Prepare all masala paratha this way. Serve them hot or stack them in a roti basket or a warm casserole. While making next paratha if there are any burnt or browned flour particles on the skillet then remember to wipe it clean with a kitchen towel.
20. Serve masala paratha hot or warm with any veggie dry sabzi or gravy. You can also serve these maslaa roti with mango or lemon pickle or fresh curd. They can also be packed in a lunch box. You can make them for breakfast or lunch or as after school snack. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Paratha Recipe (Homemade Punjabi Style) Gobi Paratha (Cauliflower Stuffed Flatbread) Lachha Paratha | Laccha Paratha (Flaky & Crispy) Palak Paratha | Healthy Palak ka Paratha Recipe This Masala Paratha post from the archives (September 2016) has been republished and updated on 29 September 2021.

title: “Masala Paratha Masala Roti " ShowToc: true date: “2024-10-24” author: “Billie Rapelyea”

Since both rotis and parathas are staple in my home, I try making various variations. Masala paratha is one such delicious variation. I have already shared some more variations like: Masala paratha is spiced but not spicy or hot or pungent. Though you can increase the red chili powder and garam masala powder to increase the spiciness in the parathas. I have only included some ground spices and whole spices in the recipe. Feel free to include herbs like ginger paste or garlic paste or herby mint or coriander in the recipe. An added healthy variation would be to add some finely chopped spinach leaves or finely chopped fenugreek leaves or some spinach puree to the dough. You can serve masala paratha with any dry veggie dish or gravy dish. These spiced parathas also taste good with some sour or sweet mango pickle or lemon pickle. In fact, you can also have them with chai. Masala paratha with Chai is one of our favorite combinations. But on this day, I had made aloo methi to go with them. These masala roti stay soft, so you can even pack them in tiffin.

How to make Masala Paratha

1. Take 2 cups whole wheat flour in a mixing bowl or a large plate.
2. Then add the following spices:

¼ teaspoon cumin seeds¼ teaspoon carom seeds (ajwain)¼ teaspoon crushed black pepper¼ teaspoon red chili powder¼ teaspoon turmeric powder½ teaspoon garam masala powder ½ teaspoon dry mango powder (amchur powder)Also add salt as per taste

3. Stir and mix very well with a spoon.
4. Add 1 tablespoon oil and ½ cup water.
5. Mix well and begin to knead. Add water in parts while kneading. I used overall 1 cup water while kneading. Depending on the quality of flour you can add less or more water. You can also knead the dough in a stand mixer.
6. Knead to a smooth and soft dough. Cover and allow the dough to rest for 30 minutes.
7. Again lightly knead once more and make medium-sized balls from the dough.

Making Masala Paratha

8. On a rolling board, dust one dough ball with some flour.
9. With a rolling pin gently roll to a round of about 7 to 8 inches. I have not folded and made layers to make this paratha. But you can make a layered paratha as well. If interested in making a layered version of masala paratha then you can refer this recipe of Lachha Paratha.
10. Heat a tawa or skillet or frying pan. When the tawa becomes hot, place the rolled paratha on it.
11. Let the paratha cook on medium-high to high heat. Regulate the heat as needed while roasting the parathas.
12. When one side is partially cooked, about ¼ cooked, then using a spatula flip the paratha.
13. Spread some oil or ghee (clarified butter) on this partially cooked side also. You can apply less or more oil as per your preferences.
14. Flip again when the second side is half cooked as shown in below photo.
15. Spread some ghee or oil on this side too.
16. Flip a couple of times, till the paratha is evenly roasted and cooked.
17. Press the edges with a spatula so that they are also evenly roasted and cooked.
18. Cook the paratha till you see golden blisters or charred spots on top and they are evenly roasted.
19. Prepare all masala paratha this way. Serve them hot or stack them in a roti basket or a warm casserole. While making next paratha if there are any burnt or browned flour particles on the skillet then remember to wipe it clean with a kitchen towel.
20. Serve masala paratha hot or warm with any veggie dry sabzi or gravy. You can also serve these maslaa roti with mango or lemon pickle or fresh curd. They can also be packed in a lunch box. You can make them for breakfast or lunch or as after school snack. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Paratha Recipe (Homemade Punjabi Style) Gobi Paratha (Cauliflower Stuffed Flatbread) Lachha Paratha | Laccha Paratha (Flaky & Crispy) Palak Paratha | Healthy Palak ka Paratha Recipe This Masala Paratha post from the archives (September 2016) has been republished and updated on 29 September 2021.