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

Ingredient Substitutions

• Instead of Whole wheat flour: All‑purpose flour
• Instead of Red chili powder: Paprika (milder)
• Instead of Garam masala: Curry powder
• Instead of Cumin seeds: Ground cumin (½ tsp)
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Ghee (clarified butter): Butter, Vegan ghee

Equipment Needed

• Wide‑mouth glass jar with lid
• Measuring spoons
• Mixing bowl
• Rolling pin
• Tawa or non‑stick skillet
• Spatula
• Plate (for resting cooked paratha)
• Knife or kitchen scissors (optional)

Critical Steps — Do Not Skip

• Shaking the jar until the spice blend is uniform.
• Ensuring the masala is evenly sprinkled and pressed onto the roti before flipping.
• Cooking on medium heat to avoid burning the spices.

Chef Tips from the Video

• Toast all whole spices (cumin, ajwain) for 20‑30 seconds before grinding for a deeper aroma.
• For extra crispiness, drizzle a few drops of melted ghee around the edges of the roti while it cooks.
• If you like extra heat, add a pinch of black pepper or crushed red pepper flakes to the masala.

Troubleshooting

Storage

Refrigerator: Store the masala jar in the refrigerator for up to 1 month; bring to room temperature before using.

Freezer: Not necessary; the masala does not freeze well.

Room temperature: If kept in a cool, dry pantry, it lasts about 2 weeks.

Make-Ahead Tips

• Prepare the masala mix a day ahead and store in the sealed jar; flavors meld and intensify.
• The dough can be portioned and refrigerated for up to 12 hours; bring to room temperature before rolling.