Homemade Paratha Masala (Spice Mix) with Flatbread (parota)

Ingredients

• 2 cups Whole wheat flour (For the roti dough)
• 3/4 cup Water (Lukewarm, to knead dough)
• 1 tsp Salt (For dough and masala)
• 1 tsp Red chili powder (Adds heat to the masala)
• 1/2 tsp Turmeric powder (For color and subtle earthiness)
• 1 tsp Garam masala (Warm aromatic blend)
• 1/2 tsp Ajwain (carom seeds) (Traditional flavor for paratha)
• 1 tsp Cumin seeds (Lightly toasted for extra aroma)
• 1 tsp Coriander powder (Citrusy note in the masala)
• 1 tbsp Vegetable oil (For cooking the paratha)
• 1 tbsp Ghee (clarified butter) (Adds richness and flavor)

Instructions

1. Prepare the Masala Mix

   Measure all the dry spices (red chili powder, turmeric, garam masala, ajwain, cumin seeds, coriander powder, and salt) and place them into the clean glass jar. Add a pinch of extra salt if you like it saltier.

   Time: PT2M

2. Blend the Masala

   Seal the jar tightly and shake vigorously for about 30 seconds until the spices are well‑combined. Open the jar, give it a quick sniff – it should smell aromatic and slightly warm.

   Time: PT1M

3. Make the Roti Dough

   In a mixing bowl, combine whole wheat flour, a pinch of salt, and water. Knead until smooth and pliable (about 5‑7 minutes). Cover with a damp cloth and let rest for 5 minutes.

   Time: PT10M

4. Roll the Paratha

   Divide the rested dough into 4 equal balls. Lightly flour a surface, flatten each ball, and roll into a 6‑inch circle (about 2‑3 mm thick).

   Time: PT5M

5. Cook the Paratha with Masala

   Heat the tawa over medium heat. Add ½ tbsp oil and ½ tbsp ghee, swirl to coat. Place the rolled roti on the hot surface, sprinkle a generous pinch of the prepared masala over the top, and press lightly with the spatula so the spices adhere. Cook 30‑40 seconds, flip, add the remaining oil/ghee, sprinkle a little more masala, and cook the other side until golden brown spots appear.

   Time: PT5M

   Temperature: Medium heat

6. Serve

   Transfer the cooked paratha to a plate, optionally brush with a little extra ghee, and serve hot with yogurt or pickle.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

4 g