Spiced Ghee Paratha (Masala Ghee Paratha) (parota)

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

1. 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

2. 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

3. 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

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

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