Masala chapati | How to make khara chapathi | Spicy chapati | Masala paratha
By Latha on Oct 22nd, 2019
Masala chpati or khara chapathi recipe explained with step by step pictures and a video. This masala chapathi or paratha is prepared using wheat flour, salt, garam masala, red chilli powder, cumin powder and ajwain. This masala chapathi is also stuffed usign a peanut masala. Peanut masala is prepared using roasted peanuts, salt, garam masala and amchur powder.
This is a peanut masala stuffed spicy paratha or chapathi. You can serve this chapathi or paratha as it is, without any accompaniments. Or just serve it with pickle and curd. You can find few more stuffed parathas on this website like aloo paratha, rava paratha and carrot stuffed paratha. methi or menthe soppina parota, radish parota, heasrukalu parota, palak paratha are few other paratha recipes you can find on this website.
If you are looking for more breakfast recipes from Karanatka then do check our break fast recipes section. Now let us get on to the recipe.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 20 min
Cooking time: 15 min
Serves: 8 no
Ingredients for the dough: (measuring cup used = 240ml)
- 1 cup wheat flour
- Big pinch of turmeric powder
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/4 tsp carom seeds (ajwain or oma)
- 1/2 tsp salt or as per your taste
- 5 - 6 tsp ghee or oil
Ingredients for the stuffing: (measuring cup used = 240ml)
- 4 tbsp roasted peanut or shenga
- 1/4 tsp garam masala
- 1/4 tsp amchur powder
- 1/4 tsp salt or as per your taste
Instructions for making masala chapati:
- Take wheat flour in a wide bowl.
- Add in turmeric powder, salt, garam masala ad red chilli powder.
- Also add in cumin powder and a tsp of ghee.
- Add in carom seeds or ajwain seeds. Rub and mix everything well.
- Add in water little by little and prepare soft but stiff dough. At the end add in a tsp of ghee and knead it again.
- After kneading cover it and rest it for 20 minutes.
- Meanwhile take roasted peanuts (kadlekai or shenga), garam masala, salt and amchur powder in a mixie jar.
- Grind it into a fine powder.
- Now take a big lemon sized dough, dust it and roll it into a small circle. Top it with some ghee and a tbsp of peanut masala.
- Fold it twice to give a triangle shape and roll it again.
- Heat the tava or pan and cook the rolled palak paratha by applying little oil or ghee.
- Flip and cook on both the sides. Serve chapathi or paratha with butter or curd or any curry of your choice.
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