Masala Paratha is a spicy Indian paratha where ordinary, everyday paratha is garnished with a mixture of Indian spices, herbs and desi ghee or melted butter. A special yet simple paratha masala recipe that you can prepare without any preparation. It is not heavy like aloo paratha, but light and very tasty.
Masala Paratha served with Aloo Gutke, Urad Dal, Hoya Matar Paneer, Bundi Raita.
My favourite types of paratha are aloo paratha paneer paratha and masala paratha. All the flavour is in paratha masala powder, which is an eclectic mix of Indian spices and aromatic herbs like fennel seeds, coriander, cumin, fresh coriander and mint, and desi ghee. You can add the spice of your choice depending on what you have on hand. You can crush roasted peanuts or toasted sesame seeds for a little crunch and flavor.
Preparation of paratha masala – Paratha masala powder sprinkled and rolled up
There are two ways to prepare the recipe for masala paratha. One method is to mix all the spices in melted ghee and spread this paste on a round, flat paratha, roll the paratha up, form it into a roll and finally roll it into a round, flat parathana. Another method is to apply a layer of ghee on the spread paratha dough and sprinkle it with a mixture of spices and herbs. Both methods work equally well.
Masala paratha rolled up into a round paratha
In the morning, when the children are in a hurry to make breakfast and have run out of ideas, Masala Paratha comes to the rescue. It’s a perfect paratha recipe for breakfast, like the oatmeal paratha masala I mentioned earlier on my blog. If your child loves cheese, grate a little cheese over the spice powder and you have a paratha masala checkerboard in your hand. Another option is to add dried fenugreek leaves or kasuri methi, making it masala methi paratha. There are many herbal powders you can use, such as flax podi, to enhance your parathas. To appreciate the true taste of masala paratha, a generous amount of desi ghee should be used both in the filling and while frying on the tawa.
Masala Paratha also offers an excellent breakfast or brunch. This paratha is so delicious that it can be eaten plain or with yogurt or raita. I like to eat it with a bowl of yogurt, which makes it a tasty and nutritious dish.
Masala paratha served as part of the thali cuisine of North India.
When I prepare North Indian dishes for my guests, I like to serve masala paratha instead of the usual paratha accompanied by a dal, aloo sabzi or breaded curry. A few weeks ago, I prepared a North Indian thali for our New Year dinner, consisting of masala paratha, pahari aloo gutke, hoya matar panera, urad dala, bundi raita, tawa pulao, chawal, papad cone, and for dessert carrot lord and besana ladu. You can also serve masala paratha with side dishes like aloo matar sabzi and shahi paneer.
Learn how to make Masala Paratha
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