Masala Paratha Recipe

Combine 2 cups whole wheat flour and 1 tsp salt in a large mixing bowl. Add 1 tablespoon oil or ghee.

Gradually add about 3/4 to 1 cup warm water (use the 3 tbs as starter and add more as needed) to form a soft, pliable dough. Note: the ingredient list shows 3 tbs as starter; expect to use approximately 3/4–1 cup total water depending on flour absorbency.

Knead for 6–8 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes.

Heat 1 tsp oil in a small skillet over medium heat. Add the finely chopped onion and sauté 2–3 minutes until translucent.

Add grated ginger and chopped green chili; sauté 30 seconds until aromatic.

Add spices: 1 tsp garam masala, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder. Stir and cook 20–30 seconds to bloom the spices.

Add the boiled, mashed potatoes (2 medium) and cooked green peas (1 tbsp). Mix thoroughly to combine with the spiced onion mixture.

Season with 1 tsp salt and 1/2 tsp amchur (or lemon juice). Cook the mixture 2–3 minutes, mashing lightly to get a cohesive filling. Remove from heat and let cool slightly.

Stir in chopped cilantro (2 tbs). Taste and adjust seasoning.

Divide the rested dough into 8 equal portions (for medium parathas). Roll each portion into a smooth ball and keep covered to prevent drying.

Lightly dust your work surface with some of the reserved 1/4 cup flour. Take one dough ball and roll into a 4–5 inch disc.

Place about 2 tablespoons of the prepared potato masala in the center of the disc. Bring the edges together to seal the filling inside and pinch to close. Flatten gently so the sealed ball becomes a smooth disk.

Dust the filled ball lightly and roll gently into a 6–7 inch circle, using short rolling strokes and turning frequently to avoid filling spilling out. If needed, use additional dusting flour sparingly.

Heat a heavy skillet or tawa over medium-high heat until hot. Place the rolled paratha on the hot skillet.

Cook for 30–40 seconds until small bubbles appear, then flip. Spread a little oil or ghee (about 1/2 teaspoon) on the cooked side, flip again and press gently with a spatula. Cook another 30–40 seconds, flip once more and apply oil/ghee on the other side. Cook until both sides are golden brown and cooked through (about 1.5–2 minutes total per paratha).

Transfer to a plate and optionally brush with a little butter or ghee. Repeat with remaining dough and filling.

Serve hot with yogurt, pickle, or chutney.