If you are someone who enjoys paratha, this recipe is for you!
An easy, and flavorful unstuffed paratha, that you can instantly make in less than 15 minutes and enjoy with pickles and plain or greek yogurt as a dipping, topped with a sprinkle of chaat masala.
It’s a great meal choice for dinner, especially when you are making for fewer than three people. To make the meal more wholesome, you can add eggs or other alternatives for protein, like I usually do when I make this paratha.
To make this particular paratha, I generally use whole wheat flour. Multigrain flour is another alternative that is healthy and tasty, so you can use that as well.
For the spices, it’s just minimal and basic indian spices – turmeric powder, kashmiri red chili powder, salt, and whole ajwain for better digestion. If you love extra heat, you can mince green chilies and add to the flour while mixing to make the dough or brush it over along with other spices as explained below.
Ghee-smeared Masala Paratha
Recipe by
Prep time
20 minutes
Cooking time
10 minutes
Ingredients
- 1 cup whole wheat flour (or multigrain flour)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon kashmiri red chili powder
- 1 tsp ajwain or carom seeds
- salt to taste
- ghee
- water
Directions
- Prepare Paratha dough: Into another mixing bowl, add whole wheat flour, a teaspoon of melted ghee, and mix. Add water in small quantities as needed and make a tight dough. Cover the bowl and let it rest for 10 minutes.
- Roll Paratha: Start by making golf ball-sized dough balls and set aside. Start by making golf ball-sized dough balls and set them aside. Take one dough ball and flatten it. Dip the flattened dough in wheat flour and roll it out into a paratha. Next, smear the masala mix over the surface of the paratha. Fold the paratha either into a triangle or horizontally, then roll it out again. Repeat this process for all the remaining dough balls.
- Cook Paratha: Heat a cast iron tawa on medium heat. Gently put the rolled paratha on it, and cook on both sides on medium-low heat until well-cooked on both sides smearing desired amount of ghee on each side.
- Serve: Plate the parathas, add pickles, plain or greek yogurt topped with chaat masala. Serve immediately and enjoy!
- Garnish and Serve: Garnish the fruit bowls with fresh mint leaves for a burst of freshness and color. Serve immediately and enjoy!
Notes
Feel free to include other spices like coriander and cumin powder to the masala/spice mix. And if you need extra heat, you can mince desired amount of green chilies and add it to the flour before mixing or add it to the spice mix directly and brush it on as explained above.
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Happy cooking, happy eating! ❤
Swaadista 
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