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Masala Paratha (Besan Ka Masala Paratha)

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Besan Ka Masala Paratha

Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option.

Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

Ingredients

  • 1 cup whole wheat flour (atta)
  • 1 cup besan (gram flour)
  • 1 tsp salt
  • 1 tsp cumin seeds (jeera)
  • 1 tsp red chili flake
  • 1/8 tsp asafetida (hing)
  • 2 tsp ginger (finely grated)
  • 1/4 cup mint (finely chopped)
  • 3 Tbsp oil (canola oil or vegetable oil)
  • 1/2 cup lukewarm water

We also need

  • 1/4 cup whole wheat flour for rolling the paratha
  • 3 Tbsp oil for cooking

Method

  1. Mix all the ingredients together in a bowl, except water: flour, gram flour, salt, cumin seeds, chili flakes, asafetida, ginger, mint, and oil.
  2. Add water as needed to make firm dough. Grease your palm and Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Let the dough sit aside for about 15 minutes.
  3. Knead the dough on a lightly greased surface. The dough should be very smooth and soft. Kneading the dough is important to make good parathas.
  4. Divide the dough into six equal parts and form into balls. Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
  5. Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
  6. Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into about 7-8 inches in circle. If dough starts sticking, dust it with more flour.
  7. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
  8. After few seconds, spread 1/2 teaspoon oil onto the paratha. Turn the paratha over, and spread again 1/2 teaspoon of oil.  Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through. It will puff up.
  9. After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

Recipe Notes

Serve the Masala Paratha any gravy based dish like Lauki Raita, Aloo Dum.


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3 thoughts on “Masala Paratha (Besan Ka Masala Paratha)

  1. Looks yummy so I will try it soon. I would like to purchase some of the little glass bowls that you use to hold your ingredients, but can no longer find them in New Zealand. Can you please recommend a retailer or market source for them. I can now only find them singly in second hand shops! Mine eventually get dropped and break.

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