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Parath Masala Paratha | Layered Masala Paratha

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

Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 25 minutes
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.