Masala Papad Paratha - How To Make Masala Papad Paratha - Indian Paratha

Join us in our obsession for this ultimate 'Masala Papad Paratha' , mixed with desi flavours of ghee, hing ajwain that we once tried on the streets of Delhi and gave it a shot here. It's Yumm !


Wheat flour 2 Cup (32 tbs) (atta)
Ghee 2 Tablespoon
Salt To Taste
Carom seeds 1 Tablespoon (ajwain)
Red chilli powder 2 Teaspoon
Asafoetida 1 Teaspoon (hing)
Papad 2 (masala papad)
Oil 1 Cup (16 tbs) (for shallow frying)
Water 1 Cup (16 tbs) (as required)



1.In a bowl, add wheat flour, ghee, carom seeds, red chilli powder, asafoetida, salt and water.

2.Mix well and make a dough.

3.Cover it with a wet paper towel and let it rest for 30 mins at room temperature.


4.Make a roti, and place one masala papad in it. Cover it with another layer of roti and seal the edges with water.

5.Use a fork to poke the paratha from both sides.

6.Deep fry it till its done.


7.Drain and serve it with any pickle of your choice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3