How to make Masaledaar Parantha -

The name says it all – you can eat this parantha by itelf.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Wheat flour (गेहूँ का आटा), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Breads

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For more recipes related to Masaledaar Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Meetho Lolo Puri - SK Khazana Japanese Milk Bread Malabar Paratha

Masaledaar Parantha

Masaledaar Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Masaledaar Parantha Recipe

  • Wheat flour 3 tablespoons + for dusting

  • Gram flour (besan) 1 cup

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Salt to taste

  • Green chillies finely chopped 2-3

  • Ghee as required

  • Carom seeds (ajwain) 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon


Step 1

Mix together wheat flour and gram flour in a bowl. Add red chilli powder, coriander powder, garam masala powder, dried mango powder, turmeric powder and salt. Add sufficient water and knead into dough.

Step 2

Heat a non stick tawa. Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll into a roti.

Step 3

Apply ½ tsp ghee over the roti, sprinkle some chopped green chilles, a pinch of carom seeds, a pinch of cumin seeds, some red chilli powder, some dried mango powder and some dry flour.

Step 4

Fold each roti into half. Apply ½ tsp ghee and sprinkle some dry flour. Fold once again to form a triangle. Dust with a little dry flour and roll out into a parantha.

Step 5

Place each parantha on the hot tawa and cook, turning sides. Apply a little ghee on both sides and cook till evenly golden.

Step 6

Transfer onto a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.