Are you tired of wondering what to pack for your child’s school lunch? Or perhaps you need a quick, delicious, and fulfilling breakfast idea? Look no further than this Crispy Masala Wheat Paratha Recipe. Made with simple everyday ingredients like whole wheat flour, gram flour (besan), onions, and basic spices, this paratha is an absolute lifesaver for busy mornings.
Unlike regular flatbreads, this special Kids Tiffin Paratha features a unique scoring technique that makes it incredibly crunchy and allows the rich ghee to soak right into the layers. It’s flavourful, filling, and stays fresh in a lunchbox for hours without getting soggy. Whether you serve it fresh off the pan with a dollop of butter or pack it with some sweet mango pickle, your family will absolutely love it. Read on to discover how to make this mouthwatering and healthy Indian breakfast in just 15 minutes!
Also Read: Healthy Veg Paneer Roll Recipe: Quick Kids Tiffin Idea
Ingredients List
- 1 bowl Whole Wheat Flour
- 2.5 tablespoons Gram Flour (Besan)
- 1 small Onion, finely chopped
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Seeds, lightly roasted
- ¼ teaspoon Carom Seeds (Ajwain), unroasted
- 1 Green Chilli, finely chopped
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- Salt to taste
- 3 tablespoons Ghee for the dough, plus extra for cooking
- Fresh Coriander Leaves, chopped
- Water, as needed for kneading
- Extra Wheat Flour for dusting
Step-by-Step Instructions
- Mix the Dry Ingredients: In a large bowl, combine the whole wheat flour and gram flour. Add the finely chopped onions, coriander powder, roasted cumin seeds, carom seeds, green chilli, red chilli powder, turmeric, salt, and fresh coriander.
- Add the Ghee: Add 3 tablespoons of ghee to your dry mix. Using your hands, rub the ghee thoroughly into the flour until the mixture binds together slightly when pressed.
- Knead a Tight Dough: Slowly add water a little bit at a time, and knead the mixture into a stiff, tight dough.
- Rest the Dough: Apply a light layer of ghee over the dough, cover it, and let it rest for 5 minutes.
- Divide and Roll: Divide the dough into smaller portions (this recipe yields about 3 large parathas). Dust a dough ball with dry wheat flour and roll it out flat, just like a standard chapati.
- Create Crispy Cuts: Using a knife, make shallow, diagonal criss-cross cuts on the top of the rolled paratha. Be very careful to only cut the top surface; do not cut all the way through the dough!
- Heat the Pan: Heat a flat pan (tawa) on a medium flame and spread a little ghee or butter on it.
- Cook the Paratha: Place your rolled paratha on the pan and let it cook slowly on a medium flame. After about a minute, flip it over.
- Add Ghee to the Cuts: Let both sides roast well until they are crisp before applying extra ghee. Spread ghee or butter over the top side with the cuts so that it melts and seeps deep inside.
- Serve Hot: Flip it one last time, press the edges gently to cook evenly, and remove from the pan once it is golden brown and crispy.
Also Read: The Secret to Making Your Kids Actually Love Carrots (Carrot Paratha)
Cooking Tips for Better Results
- Keep the Dough Stiff: Always knead a tight, stiff dough. Since onions release moisture over time, a soft dough will become too sticky to roll.
- The Secret Cuts: Do not skip making the shallow criss-cross cuts on top of your paratha. This genius trick allows the ghee to penetrate deep inside the dough, making it incredibly flaky and crunchy.
- Medium Flame is Magic: Always roast your parathas on a steady, medium flame. Cooking on high heat will burn the outside while leaving the inside raw.
- Patience with the Ghee: Wait until the paratha is well-roasted on both sides before smearing ghee or butter on top. Adding it too early can make the dough stick to the pan.
Variations
- Vegan Version: Simply replace the ghee and butter with your favourite cooking oil (like olive oil or sunflower oil). The recipe will still taste amazing!
- Kids-Friendly Version: If your children don’t tolerate heat well, skip the chopped green chilli and reduce the red chilli powder. You can even roll a little grated cheese into the centre.
- Veggie Boost: Want to sneak in some veggies? Add half a cup of grated carrots or finely chopped spinach into the flour mix before kneading.
Serving Suggestions
This wonderful Crispy Masala Wheat Paratha Recipe is packed with flavour on its own, but it pairs beautifully with:
- A side of spicy mango or lemon pickle.
- Cool, refreshing yogurt (curd) or roasted cumin raita.
- Fresh green mint and coriander chutney.
- A steaming hot cup of tea or coffee for breakfast!
Also Read: Special Paratha For Kids | Paratha Recipe
Frequently Asked Questions (FAQs)
Q: Can I prepare the dough for this Crispy Masala Wheat Paratha Recipe the night before?
A: It is best to make this dough fresh. Because it contains raw onions, the onions will release water overnight, making the dough extremely sticky and hard to roll in the morning.
Q: Can I use cooking oil instead of ghee?
A: Yes! While ghee gives the paratha a traditional, rich flavour and helps with the crispiness, you can easily swap it out for standard cooking oil.
Q: Why did my paratha become soggy instead of crispy?
A: This usually happens for two reasons: the dough was kneaded too soft, or the paratha was cooked on a very low flame. Ensure your dough is stiff and you cook it on medium heat.
Q: Is this recipe good for a school tiffin?
A: Absolutely! This is the ultimate kids tiffin recipe. The addition of gram flour (besan) and ghee ensures it stays soft to chew but doesn’t break apart in the lunchbox.
Q: Can I skip the besan (gram flour)?
A: Gram flour adds a lovely nutty taste and helps bind the paratha beautifully. If you don’t have it on hand, you can skip it and use 100% whole wheat flour, though the texture will be slightly different.
Crispy Masala Wheat Paratha Recipe: Perfect Kids Tiffin Idea!
Ingredients
- 1 bowl Whole Wheat Flour
- 2.5 tablespoons Gram Flour Besan
- 1 small Onion finely chopped
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Seeds lightly roasted
- ¼ teaspoon Carom Seeds Ajwain, unroasted
- 1 Green Chilli finely chopped
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- Salt to taste
- 3 tablespoons Ghee for the dough plus extra for cooking
- Fresh Coriander Leaves chopped
- Water as needed for kneading
- Extra Wheat Flour for dusting
Instructions
- Mix the Dry Ingredients: In a large bowl, combine the whole wheat flour and gram flour. Add the finely chopped onions, coriander powder, roasted cumin seeds, carom seeds, green chilli, red chilli powder, turmeric, salt, and fresh coriander.
- Add the Ghee: Add 3 tablespoons of ghee to your dry mix. Using your hands, rub the ghee thoroughly into the flour until the mixture binds together slightly when pressed.
- Knead a Tight Dough: Slowly add water a little bit at a time, and knead the mixture into a stiff, tight dough.
- Rest the Dough: Apply a light layer of ghee over the dough, cover it, and let it rest for 5 minutes.
- Divide and Roll: Divide the dough into smaller portions (this recipe yields about 3 large parathas). Dust a dough ball with dry wheat flour and roll it out flat, just like a standard chapati.
- Create Crispy Cuts: Using a knife, make shallow, diagonal criss-cross cuts on the top of the rolled paratha. Be very careful to only cut the top surface; do not cut all the way through the dough!
- Heat the Pan: Heat a flat pan (tawa) on a medium flame and spread a little ghee or butter on it.
- Cook the Paratha: Place your rolled paratha on the pan and let it cook slowly on a medium flame. After about a minute, flip it over.
- Add Ghee to the Cuts: Let both sides roast well until they are crisp before applying extra ghee. Spread ghee or butter over the top side with the cuts so that it melts and seeps deep inside.
- Serve Hot: Flip it one last time, press the edges gently to cook evenly, and remove from the pan once it is golden brown and crispy.
