Paratha Masala Powder is a special mix of dry spices that makes your homemade parathas taste extra delicious.
It’s made by roasting and grinding spices like red chilies, cinnamon, black pepper, and more. Enhance your paratha experience with my homemade paratha masala powder recipe!
KEY TAKEAWAYS
- The fresh ingredients used to make paratha masala powder add a personalized touch to the parathas.
- Store the masala powder in an airtight container in a cool, dry, and dark place.
- The powder can be used in traditional stuffed parathas, besan cheela, dahi paratha, wraps, and paratha rolls.
- Homemade garam masala powder, chaat masala powder, and customized spice mixture offer a somewhat similar taste as paratha masala powder.
How to Make Paratha Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan or wok. Heat it on a low flame on your gas stove. Put 4 pieces of dry red chilies, 4 cinnamon sticks of 1-inch size, ½ tsp of black pepper, 1 tsp of fennel seeds, 3 tsp of coriander seeds, ½ tsp of carom seeds (ajwain), and 1.5 tsp of dry spearmint (pudina) powder in it.
Step 2: Stir it continuously until the spices start to crackle and you can smell the aroma of the roasted spices.
Step 3: Turn the flame of your gas stove off and transfer the content onto a separate plate. Set it aside for some time so that the spices cool off completely.
Step 4: Now take a dry and clean grinder.
Step 5: Put all the roasted spices into the grinder.
Step 6: Grind the spices into a powder.
Step 7: Now, pour the powder onto a plate. Check the texture. It is better to have a coarse powder.
Step 8: Now, add the powder ingredients of ½ tsp of black salt, 1 tsp of chaat masala powder, and 1 tsp of dry pomegranate seed (anar dana) powder into it.
Step 9: Mix them nicely.
Step 10: Your paratha masala powder is ready to use in the dough.
Recipe Card
Paratha Masala Powder
Ingredients
- 4 pieces Dry red chilies
- 4 pieces Cinnamon sticks 1-inch size
- ½ tsp Black pepper
- 1 tsp Fennel seeds
- 3 tsp Coriander seeds
- ½ tsp Carom seeds (ajwain)
- 1.5 tsp Dry mint (pudina) powder
- ½ tsp Black salt
- 1 tsp Chaat masala powder
- 1 tsp Dry pomegranate seed (anar dana) powder
Instructions
- Take a frying pan or wok. Heat it on a low flame on your gas stove. Put 4 pieces of dry red chilies, 4 cinnamon sticks of 1-inch size, ½ tsp of black pepper, 1 tsp of fennel seeds, 3 tsp of coriander seeds, ½ tsp of carom seeds (ajwain), and 1.5 tsp of dry spearmint (pudina) powder in it.
- Stir it continuously until the spices start to crackle and you can smell the aroma of the roasted spices.
- Turn the flame of your gas stove off and transfer the content onto a separate plate. Set it aside for some time so that the spices cool off completely.
- Now take a dry and clean grinder.
- Put all the roasted spices into the grinder.
- Grind the spices into a powder.
- Now, pour the powder onto a plate. Check the texture. It is better to have a coarse powder.
- Now, add the powder ingredients of ½ tsp of black salt, 1 tsp of chaat masala powder, and 1 tsp of dry pomegranate seed (anar dana) powder into it.
- Mix them nicely.
- Your paratha masala powder is ready to use in the dough.
Notes
- I recommend using fresh ingredients to make paratha masala powder at home as that will render the authentic flavor.
- Keep the flame of your gas stove low while roasting the spices. This will prevent them from burning and rendering a bitter taste.
- Let the spices cool down completely after roasting and then transfer them to the grinder. This will render the right texture.
- I prefer a coarse texture of my paratha masala powder. However, if you want a finer texture, blend the spices a couple of times.
- My recipe is customizable and therefore feel free to experiment with the ratio and type of ingredients to meet your personal preference and needs.
