Masala Paratha ( Desi Khana)


by

5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 202 cookbooks
This recipe has been viewed 24154 times
  

A rich and masaledar filling of poppy seeds, nigella seeds and dried ginger powder, combined with freshly-pounded masala make these spicy parathas rather special. Roll out nice triangular parathas, roast them with ghee, and serve hot on a cold day… watch your family savour it with satisfaction.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 10 parathas.
Show me for parathas.


Ingredients


For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tbsp melted ghee
salt to taste

For The Masala (for The Stuffing)
2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 whole dry kashmiri red chillies , broken into pieces
4 cardamoms
4 cloves (laung / lavang)
2 , small sticks cinnamon (dalchini)

For The Stuffing
4 tbsp poppy seeds (khus-khus)
2 tsp ghee
1/2 tsp nigella seeds (kalonji)
1/2 tsp dried ginger (soonth) powder
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

Method
For the dough

  1. Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Cover and keep aside for at least 10 to 15 minutes.
  2. Knead the dough again and divide it into 10 equal portions. Keep aside.

For the masala

  1. Dry roast all the ingredients on a hot tava (griddle) on a medium flame for 1 minute.
  2. Cool completely and blend in a mixer into a fine powder. Keep aside.

For the stuffing

  1. Blend the poppy seeds in a mixer into a fine powder.
  2. Then add water and again blend in the mixer to a smooth paste and keep aside.
  3. Heat the ghee in a non-stick pan, add the nigella seeds and ginger powder and sauté on a medium flame for a few seconds.
  4. Add the poppy seed paste and cook on a medium flame for 1 minute.
  5. Add the prepared masala and salt, mix well and cook on a medium flame for 1 more minute, while stirring continuously. Keep aside.

How to proceed

  1. Roll out a portion of the dough into a 75 mm. (3”) diameter circle with the help of a little whole wheat flour.
  2. Spread 1 tsp of the stuffing evenly over one half of the circle and fold into a semi-circle. Again spread 1 tsp of the stuffing evenly over one half of the semi-circle and once again fold to make a quarter. Press the edges lightly with your finger tips so that the stuffing doesn’t spill out.
  3. Roll out into a thick triangle using a little whole wheat flour.
  4. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.
  5. Repeat steps 1 to 4 to make 9 more parathas.
  6. Serve hot.
RECIPE SOURCE : Desi KhanaBuy this cookbook
1 review received for Masala Paratha ( Desi Khana)
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
shreya_the foodieOctober 11, 2012


See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed October 11, 2012by shreya_the foodie

   


Report this
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Ga-Ga about Bananas!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email