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Peanut masala paratha

Paratha stuffed with masala made of roasted peanuts, coriander, red chilies and tamarind
Course Breakfast, Main Course
Cuisine Indian
Keyword How to make paratha, Masala paratha, Paratha, Peanut paratha, Stuffed paratha
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories

Equipment

  • Rolling pin for rolling parathas
  • Tava for cooking paratha
  • Mixie/spice grinder for grinding the peanut masala

Ingredients

For the Dough (Makes 12 parathas)

  • 4 cups Whole Wheat Flour
  • 1 cup water
  • 1 cup milk can be substituted with water or yogurt
  • 2 tablespoon oil
  • ½ teaspoon salt or to taste( i usually dont add salt to my flatbread dough)

For the Stuffing (for about 14 paratha's)

  • 1 cup groundnuts /peanuts
  • ¼ cup gram dal chana dal
  • ¼ cup coriander seeds
  • 1 teaspoon flax seed /white sesame seeds
  • 10 nos red chilies i used round variety
  • a small lemon-sized tamarind
  • salt to taste

Instructions

For the filling

  • Dry roast each of the ingredients separately, except tamarind. While roasting, roast flaxseed finally. Switch off the flame, and add the flaxseed to the hot pan. The residual heat will pop the flaxseed, try to keep it covered with a flat plate.
  • Let it cool completely. Take it in a mixer, and grind it to a coarse mix. Not too coarse, but neither too fine. Keep aside, until use.

For the dough

  • Take flour in a wide bowl, i normally do not add salt to chapathi/paratha dough. If you add, add to the flour and whisk well to mix.
  • Slowly add milk and water and make a soft dough. While finishing add oil and knead into the dough.
  • Let the dough rest 30 minutes before proceeding to roll them out to make paratha's or plain roti's

For making the Paratha.

  • Divide the dough into 12 portions. Roll each dough into a thick circle of 4-5 inches in diameter.
  • Place 2-3 tablespoon of filling in the middle of the rolled dough. Bring the edges together and seal the dough in the center.
  • Now dust the dough ball with flour and start rolling into a disc again. I rolled into a disc of about 6-7 inches in diameter.
  • Heat a non-stick pan, cook the rolled out paratha on both the sides till golden brown. Serve it hot with sides of your choice.
  • I served it with plain yogurt mixed with black salt and some plain dal.