How To Make Masala Paratha | Spicy paratha | बनाये मसाला पराठा गेहूँ के आटे से

Parathas are perhaps of the most well known unleavened flatbread in the Indian subcontinent, made by baking or cooking entire wheat batter on a tava, and polishing off with shallow-frying. Parathas are thicker and more significant than chapatis/rotis. Paratha is a blend of the words parat and atta, which in a real sense implies layers of cooked batter. Parathas can be eaten as a morning breakfast dish or as a lunch time (tiffin) snack. The flour used is finely ground wholemeal (atta)

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