Masala Paratha is a spicy variation of the plain paratha where a spice mix is added to the recipe. Serve it with a cup of masala chai for a hearty breakfast or evening snack.

Full Recipe - [ Ссылка ]

Ingredients
▢2 cups whole wheat flour (gehu ka atta)
▢1 tablesoons melted ghee (or oil for vegan, plus more for frying)
▢½ teaspoon salt
▢1 teaspoon Kashmiri red chili powder
▢1 teaspoon amchoor (dry mango powder)
▢¼ teaspoon garam masala powder
▢1 teaspoon saunf powder (fennel powder)
▢2 teaspoons ajwain (carom seeds)

Instructions
Make The Dough
Add whole wheat flour and ghee to a large mixing bowl or a parat (a large Indian utensil to knead dough).
Tip – You can also knead the dough in a stand mixer or a food processor.
Mix well using your fingers.
Add water(approx ¾ cup) little by little and knead to make a soft dough.
Cover the dough with a dish towel and keep it aside for 30 minutes.
Make The Spice Mixture
Mix together salt, red chili powder, amchoor, garam masala powder, saunf powder, and ajwain in a small mixing bowl.
Roll The Paratha
Knead the dough once again for 30-40 seconds.
Divide the dough into 6 equal portions and roll the portions to make smooth balls.
Take one ball and keep the remaining covered with the cloth.
Slightly press the ball in between your palms and keep it on the rolling surface.
Gently dust with some dry flour and roll using a rolling pin to make a 4-inch circle.
Brush oil or ghee on the circle and sprinkle approximately ½ teaspoon of spice mix on the circle.
Fold the sides of the circle to bring them to the center. One side should overlap the other.
Brush oil once again and then fold the dough to ⅓ rd and then again till the end.
Dust with dry flour and roll again to make a 5-inch square. The edges of the square should be thinner than the center.
Note – Instead of rolling like a square, you can also roll the paratha in the shape of a triangle like this Tawa Paratha or make layered masala paratha like this Lachha Paratha.
Cook The Paratha
Heat a griddle (tawa) over medium-high heat.
Transfer the rolled paratha to the hot griddle.
Cook until brown spots appear on the bottom of the paratha.
Flip using a spatula and apply 1 teaspoon ghee or oil all over. Flip again and apply 1 teaspoon of ghee on the other side as well.
Cook until the paratha is nicely browned and crispy Keep pressing using a flat spatula while cooking.
Serve masala paratha hot!

Notes
My recipe makes 6 parathas but you can easily double or triple the recipe if making it for a crowd.
Resting the dough is an important step to get perfect parathas. Do not skip it.
Wipe the griddle after cooking every 2-3 parathas to remove the burnt flour sticking to it.
If you like crispier parathas, then knead the dough a little tight.
Make sure the griddle is nicely hot before transferring the paratha to it.

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