Spiced Ghee Paratha (Masala Ghee Paratha) (parota)
Spiced Ghee Paratha (Masala Ghee Paratha) (parota) is a easy Indian recipe that serves 4. 200 calories per serving. Recipe by YouQaria Recipes on YouTube.
Prep: 7 min | Cook: 5 min | Total: 17 min
Cost: $0.59 total, $0.15 per serving
Ingredients
- 2 tablespoons Wheat flour (for dusting) (extra for dusting the work surface and dough)
- 1 pinch Salt (fine sea salt)
- 1 pinch Ajwain (carom seeds) (dried seeds, aromatic)
- 1 pinch Red chili powder (adjust to desired heat level)
- 2 tablespoons Ghee (melted; use hot ghee for coating)
- 1 piece Pre‑made dough ball (whole‑wheat) (about 100 g; can be homemade or store‑bought)
Instructions
Dust and roll the dough
Place the dough ball on a lightly floured surface, sprinkle a little extra wheat flour, and roll it with a rolling pin into a thin, even sheet (about 2 mm thick).
Time: PT2M
Season, coat with ghee and shape
Sprinkle a pinch of salt, a pinch of ajwain, and a pinch of red chili powder evenly over the rolled sheet. Drizzle the hot melted ghee over the spices, then fold the sheet like a saree (pleating) and finally roll the pleated layers into a round ball (pedda).
Time: PT5M
Cook (optional) – shallow fry
Heat a small skillet over medium heat, add a thin layer of ghee, and place the shaped paratha in the pan. Cook 2‑3 minutes per side until golden brown and crisp.
Time: PT5M
Temperature: medium heat
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: vegetarian, gluten
Allergens: wheat, dairy
Ingredient Substitutions
- Instead of Wheat flour (for dusting): rice flour, besan (gram flour)
- Instead of Salt: salt substitute
- Instead of Ajwain (carom seeds): cumin seeds
- Instead of Red chili powder: paprika, Kashmiri chili powder
- Instead of Ghee: clarified butter, vegetable oil (for a lighter version)
- Instead of Pre‑made dough ball (whole‑wheat): store‑bought chapati dough
Equipment Needed
- Rolling pin
- Flat surface or board
- Small skillet / tawa
- Spatula
- Small bowl (optional)
- Spoon for ghee (optional)
Critical Steps — Do Not Skip
- Rolling the dough thinly without tearing
- Evenly coating the rolled sheet with the spice‑ghee mixture
- Folding the sheet like a saree and shaping it into a round pedda
Chef Tips from the Video
- For extra crispness, drizzle a few extra drops of ghee just before folding
- Serve hot with plain yogurt, pickle, or a side of fresh salad
Troubleshooting
The dough sticks to the rolling surface.
Dust the surface and the dough with a little more wheat flour; keep the dough covered with a damp cloth when not rolling.
The paratha tears while folding.
Ensure the rolled sheet is not too thin and keep it slightly moist; fold gently and use your fingertips to guide the pleats.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat before serving.
Freezer: Wrap each paratha individually in parchment paper and freeze for up to 1 month; thaw and reheat in a skillet.
Room temperature: Can stay at room temperature for up to 4 hours if covered.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it refrigerated
- Pre‑mix the pinch‑size spices in a small bowl for quick sprinkling
Last updated: August 21, 2026
