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Masala Paratha

Masala Paratha
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This recipe is sure to tempt you to come back for another serving! Whether served as it is or with a vegetable, this is definitely a delicacy. Mashed potatoes and low fat curds make these Parathas soft and delicious, while soya flour increases its nutritive value by adding protein, iron and zinc.
  • For the dough
  • ¾ cup whole wheat flour (gehun ka atta)
  • ¼ cup soya flour
  • ¼ cup boiled and mashed potatoes
  • 1½ tbsp low fat curds (dahi)
  • salt to taste
  • To be mixed into a stuffing
  • 2 tbsp roasted fennel seeds (sauf), lightly crushed
  • 2 tsp dry red chilli flakes (paprika)
  • ½ roasted onion, roughly chopped
  • 2 tbsp coriander (dhania) powder, lightly crushed
  • 2 tsp dried mango powder (amchur)
  • salt to taste
  • Other ingredients
  • whole wheat flour (gehun ka atta) for rolling
  1. For the dough:
  2. Combine all the ingredients in a bowl and knead into soft dough using enough water.
  3. Divide the dough into 4 equal portions. Keep aside.
  4. How to proceed:
  5. Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
  6. Place one portion of the stuffing mixture in the centre of the circle.
  7. Bring together all the sides in the centre and seal tightly.
  8. Roll out again into a circle of 150 mm. (6") diameter, using whole wheat flour.
  9. Place the paratha on a non-stick pan. Turn over in a few seconds.
  10. Cook the other side for a few more seconds.
  11. Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
  12. Repeat with the remaining portions to make 3 more parathas.
  13. Serve hot.
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