Masala Paratha ( Desi Khana)
by Tarla Dalal
Added to 241 cookbooks
This recipe has been viewed 49153 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.
- 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.
- Knead the dough again and divide it into 10 equal portions. Keep aside.
- Dry roast all the ingredients on a hot tava (griddle) on a medium flame for 1 minute.
- Cool completely and blend in a mixer into a fine powder. Keep aside.
- Blend the poppy seeds in a mixer into a fine powder.
- Then add water and again blend in the mixer to a smooth paste and keep aside.
- 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.
- Add the poppy seed paste and cook on a medium flame for 1 minute.
- Add the prepared masala and salt, mix well and cook on a medium flame for 1 more minute, while stirring continuously. Keep aside.
- Roll out a portion of the dough into a 75 mm. (3”) diameter circle with the help of a little whole wheat flour.
- 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.
- Roll out into a thick triangle using a little whole wheat flour.
- Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.
- Repeat steps 1 to 4 to make 9 more parathas.
- Serve hot.
Nutrient values (Abbrv) per paratha
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