Masala Paratha is also known as layered paratha. A simple roti that is cut and layered. The layers in between are lathered with ghee and masala and this is fried in oil. Make this parath masala as an alternative to regular rotis during lunch or dinner time.
Even though paranthas are quite famous all over North India, for most Delhi would be more synonymous with the word paratha. For those who are familiar with the region, this word would instantaneously remind them of "Gali Parathe wali". Though I have no personal experience of the place, I had heard so much about it. As mentioned in my earlier post, my in laws are widespread and Delhi is a resident for few. Being a foodie family, there is no need to ask them. Invariably all topics would be diverted towards the history and geography of the dish being served at that mealtime. So, if it is parathas for breakfast, then it is Delhi's Chandni Chowk, where the paratha gali is located. So when it was Delhi's turn, without a second's hesitation I decided its Paratha for breakfast.
Speciality of Delhi Parathas
Delhi, being the melting pot of India, has no definitive cuisine of its own. Being the capital of Mughal empire in ancient days, Mughalai cuisine was more prevalent. But now due to various cultural mix, It has become an amalgamation of various cuisines. It is very well known for its Punjabi food and street food. Chole Batture, various chaat items and parathas are the most popular food of Delhi not limited to it.
The speciality of the Delhi Parathas are that they are fried instead of pan frying like the regular stuffed parathas. It is mentioned that the paratha galli serves about 35 different kinds of parathas ranging from savoury to sweet. It is very sad to know that now only four shops are in existence in that street.
PARATH MASALA PARATHA
As the name suggests, this recipe is for a layered paratha. "Parath" means layer in hindi. The regular chappathi dough is made into small pieces and then layered on top of each other and rolled out again. These parathas are usually fried in oil, but due to personal preference, I have made this in the tawa.
Layered parathas lathered with ghee and masala and fried in oil.
- 1 Cup Wheat flour
- Water to knead the dough
- 1 teaspoon Garam Masala 1
- 1 teaspoon Cumin Powder 1
- 1 teaspoon Amchur Powder 1
- 1 teaspoon Red Chilly Powder
- Salt to taste 2
- Knead the dough with salt as you would for making the regular roti or parathas. Set it aside for one to two hours. Then divide it into six equal portions. (3)
- Take a portion and roll it as thin as you can into a circular disc. Spread ghee onto it and then sprinkle all the masalas. Then, with the help of a butter knife, make horizontal and vertical strips that gives you small pieces.
- Start piling these pieces one on top of the other with the ghee spread side facing up. Place the last piece with the ghee spread side facing down and press it.
- Flatten it a little and dust it with some flour. Roll it again like a normal chappathi.
- If you frying it, heat oil in kadai for deep frying. Then fry each pieces until they turn golden brown and crispy.
- If not, Heat the griddle | Tawa and once it is hot, place the chappathi on it. Flip it in 10-15 secs (slight brown spots must have appeared on the bottom) and apply little ghee. Turn the other side in another 15 secs and apply some ghee.
- Then cook on each side until they puff up and brown on both sides. (4)
There are no specific measurements for the masala. The amount I have mentioned is just to give you some idea to start with. Add as much as you like and prefer. Mix all the masala together, taste and adjust. You can also add or leave the spices you like and you don't. If you add enough salt in the dough, you can leave it out in the masala. If not add some in the masala. The more the pieces you cut, you would get more layers. So you can divide into large portions of dough and roll out into a big chapathi and cut as many pieces as possible. These parathas will be slightly crispier and not soft as rotis.