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    Home » Recipes » Roti | Parathas

    Parath Masala Paratha | Layered Masala Paratha

    Published: Apr 6, 2014 · by Nisha

    Jump to Recipe Print Recipe
    Masala Paratha is also known as layered paratha. A simple roti that is cut and layered. The layers in between are lathered with ghee and masala and this is fried in oil. Make this parath masala as an alternative to regular rotis during lunch or dinner time.

    Even though paranthas are quite famous all over North India,  for most Delhi would be more synonymous with the word paratha. For those who are familiar with the region, this word would instantaneously remind them of  "Gali Parathe wali". Though I have no personal experience of the place, I had heard so much about it. As mentioned in my earlier post, my in laws are widespread and Delhi is a resident for few. Being a foodie family, there is no need to ask them. Invariably all topics would be diverted towards the history and geography of the dish being served at that mealtime. So, if it is parathas for breakfast, then it is Delhi's Chandni Chowk, where the paratha gali is located.  So when it was Delhi's turn, without a second's hesitation I decided its Paratha for breakfast.
    Parath Masala Paratha | Layered Masala Paratha

    Speciality of Delhi Parathas

    Delhi, being the melting pot of India, has no definitive cuisine of its own. Being the capital of Mughal empire in ancient days, Mughalai cuisine was more prevalent.  But now due to various cultural mix,  It has become an amalgamation of various cuisines. It is very well known for its Punjabi food and street food.  Chole Batture, various chaat items and parathas are the most popular food of Delhi not limited to it.

    The speciality of the Delhi Parathas are that they are fried instead of pan frying like the regular stuffed parathas.  It is mentioned that the paratha galli serves about 35 different kinds of parathas ranging from savoury to sweet. It is very sad to know that now only four shops are in existence in that street.

    PARATH MASALA PARATHA

    As the name suggests, this recipe is for a layered paratha. "Parath" means layer in hindi.  The regular chappathi dough is made into small pieces and then layered on top of each other and rolled out again. These parathas are usually fried in oil, but due to personal preference, I have made this in the tawa.

    Stepwise Pictorial for making the layered Parathas
    Stepwise Pictorial for making the layered Parathas

    Stepwise Pictorial for making the layered Parathas

     

    Stepwise Pictorial for making the layered Parathas

     

    Stepwise Pictorial for making the layered Parathas

     

    Print
    Parath Masala Paratha | Layered Masala Paratha
    Prep Time
    10 mins
    Cook Time
    15 mins
    Resting Time
    1 hr
    Total Time
    25 mins
     

    Layered parathas lathered with ghee and masala and fried in oil.

    Course: Breakfast
    Cuisine: Indian
    Servings: 6
    Author: Nisha
    Ingredients
    • 1 Cup Wheat flour
    • Water to knead the dough
    • 1 teaspoon Garam Masala  1
    • 1 teaspoon Cumin Powder  1
    • 1 teaspoon Amchur Powder  1
    • 1 teaspoon Red Chilly Powder
    • Salt to taste 2
    Instructions
    1. Knead the dough with salt as you would for making the regular roti or parathas. Set it aside for one to two hours. Then divide it into six equal portions.  (3)
    2. Take a portion and roll it as thin as you can into a circular disc. Spread ghee onto it and then sprinkle all the masalas. Then, with the help of a butter knife, make horizontal and vertical strips that gives you small pieces.
    3. Start piling these pieces one on top of the other with the ghee spread side facing up. Place the last piece with the ghee spread side facing down and press it.
    4. Flatten it a little and dust it with some flour. Roll it again like a normal chappathi.
    5. If you frying it, heat oil in kadai for deep frying. Then fry each pieces until they turn golden brown and crispy.
    6. If not, Heat the griddle | Tawa and once it is hot, place the chappathi on it. Flip it in 10-15 secs (slight brown spots must have appeared on the bottom) and apply little ghee. Turn the other side in another 15 secs and apply some ghee.
    7. Then cook on each side until they puff up and brown on both sides.  (4)
    Recipe Notes

    There are no specific measurements for the masala. The amount I have mentioned is just to give you some idea to start with. Add as much as you like and prefer. Mix all the masala together, taste and adjust. You can also add or leave the spices you like and you don't. If you add enough salt in the dough, you can leave it out in the masala. If not add some in the masala. The more the pieces you cut, you would get more layers. So you can divide into large portions of dough and roll out into a big chapathi and cut as many pieces as possible. These parathas will be slightly crispier and not soft as rotis.

    View other "Roti | Parathas" recipes

    • Radish Paratha
      Whole-Grain Wheat Roti | Paratha
    • Palak Paratha | Spinach Paratha
    • Methi Paratha | Fenugreek Leaves Flatbread
    • Trikon Paratha | Triangle Paratha

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    Reader Interactions

    Comments

    1. Sapana Behl says

      July 13, 2014 at 11:54 am

      Parath paratha looks absolutely delicious !

      Reply
    2. vaishali sabnani says

      July 10, 2014 at 10:39 am

      The Delhi Parathas are actually soaked in ghee and they taste crunchy and out of the world..yours look equally wonderful.

      Reply
    3. Manjula Bharath says

      May 28, 2014 at 8:09 pm

      wow thats a very flavorful and delicious deli wali paratha 🙂 looks super yummy and nice pictorials !!

      Reply
    4. Suma Gandlur says

      May 08, 2014 at 2:24 am

      This must be one flaky paratha. 🙂 Have to try this soon.

      Reply
    5. Sreevalli E says

      May 01, 2014 at 11:40 pm

      Very flavorful parathas.. They are interestingly layered & very good.

      Reply
    6. Nalini's Kitchen says

      April 17, 2014 at 2:41 pm

      Such a flavorful parathas...nice step wise pictorial.

      Reply
    7. Archana Potdar says

      April 13, 2014 at 3:11 pm

      Wow whata delicious and amazing way of making paratha. Love teh masala too.

      Reply
    8. Chef Mireille says

      April 12, 2014 at 6:06 pm

      what a unique paratha - one to be tried for sure

      Reply
    9. Sandhya Ramakrishnan says

      April 12, 2014 at 3:29 am

      What a flavorful parathas! never heard of them before. Should try it sometime soon 🙂

      Reply
    10. Usha says

      April 11, 2014 at 11:15 pm

      Another layered masala paratha. It really is tempting. Will try it.

      Reply
    11. Srivalli says

      April 10, 2014 at 4:38 pm

      That's amazing Nisha!..so beautifully done..

      Reply
    12. Gayathri Kumar says

      April 08, 2014 at 9:10 am

      Even I made the same. This looks so inviting...

      Reply
    13. Harini-Jaya R says

      April 08, 2014 at 12:51 am

      Awesome layered and spicy goodness!!

      Reply
    14. Priya Suresh says

      April 07, 2014 at 8:40 pm

      Omg, wish i could make these layered parathas as much as prefect like u.

      Reply
    15. Nivedhanams Sowmya says

      April 07, 2014 at 8:08 pm

      just saw this in Gayathri's blog... so beautifully made

      Reply
    16. Pavani N says

      April 07, 2014 at 6:21 pm

      That is a very interesting way of making a paratha. Looks delicious.

      Reply

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    About Nisha

    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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