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Amritsari Parantha Masala Recipe – Spice Up Your Flatbreads!
Few culinary experiences match the joy of biting into a piping hot, crispy Amritsari parantha straight off the tawa.
What sets these paranthas apart isn’t just the dough or the ghee—it’s the Amritsari Parantha Masala, a bold, tangy, and spicy seasoning that transforms a simple flatbread into a Punjabi delight.
Whether you’re making stuffed aloo paranthas, paneer paranthas, or even plain ones, this Amritsari Parantha Masala recipe can be your secret weapon.
Let’s dive into how to make this authentic spice blend at home, how to use it, and some pro tips to get that dhaba-style flavor. This can be stored for atleast 2 months.
How To Make Amritsari Parantha Masala
This One Masala is the answer to all your basic masalas in parathas, be it mix or lachcha!! This masala is all about balance—earthy, spicy, and slightly tangy.
Prep Time: 10 minutes
Cook Time: 10 minutes (including cooling time)
Total Time: 20 minutes
Cuisine: Indian
Course: Main course, Breakfast
Serves: 4 people
Author: Ranjeeta Nath Ghai
🌶️ Ingredients for Amritsari Parantha Masala
- 3 tbsp – Coriander seeds (Dhaniya)
- 2 tbsp – Cumin seeds (Jeera)
- 1 tbsp – Dry mango powder (Amchur)
- 1 tbsp – Anardana powder
- ¼ – tsp Hing (Asafoetida)
- 1 tsp – Black salt (Kala namak)
- 1 tsp – Salt (regular) (adjust to taste)
- 1 tsp – Black peppercorns
- 7 tsp – Red chili flakes (optional, for heat)
- 1 tsp – Ajwain (Carom seeds)
- 1 tsp – crushed dried mint leaves (optional) see note below
- 1 tsp – Kasoori methi (optional) see note below
- 1 tsp – Degi mirch
If you ask me, I suggest that you use the Amritsari Parantha Masala, crushed dried mint leaves with Amritsari Parantha Masala, and Kasoori methi with Amritsari Parantha Masala separately in different parantha preparations so that you will get THREE VARIATIONS from the same masala.
🛠️ Method: How to Make Amritsari Parantha Masala
Dry roast whole spices:
Heat a pan on medium-low flame. Add coriander seeds, cumin seeds, fennel seeds, carom seeds, Ajwain, Red chilly/flakes, and black peppercorns. Dry roast for 2–3 minutes until fragrant. Be careful not to burn them.
Cool and grind:
Let the roasted spices cool completely. Once the aromatic spices have cooled, grind them into a coarse powder in a mixer. You can alternatively use a mortar and pestle for grinding. I prefer a mortar and pestle.
Mix in powdered ingredients:
Transfer the ground spice mix to a bowl. Add amchur powder, black salt, regular salt, chili flakes, asafoetida, dried mint leaves, and Kasoori methi (if using). Mix well.
Store properly:
Store the ground masala in an airtight jar in the fridge or a cool place. It will stay fresh for up to two months in a cool, dry place.
🫓 How to Use Amritsari Parantha Masala
- In the stuffing: Mix it into mashed aloo, paneer, or gobhi stuffing for stuffed paranthas.
- On the dough: Sprinkle on top while rolling out the dough for an extra punch.
- As a finishing touch: Once the parantha is cooked and buttered, sprinkle the masala on top before serving, just like street vendors do in Amritsar!
💡 Tips for the Best Flavor
- Always roasting your spices enhances the oils and unlocks flavor.
- Adjust the spice level to your palate. Want it spicier or neutral? You can add or omit chili flakes or a pinch of garam masala.
- Use fresh amchur: This is key to the signature tangy taste.
- For restaurant-style flair, brush your paranthas with ghee and sprinkle the masala just before serving.
- For a little dash of green, you can add fresh coriander to your parantha after sprinkling the Amritsari Parantha Masala and then rolling the paratha.
Amritsari Parantha Masala is more than just a seasoning—it’s the soul of Punjab’s beloved breakfast.
With its blend of roasted spices, tangy amchur, and a hint of heat, it gives your paranthas that irresistible flavor you find in roadside dhabas.
Quick to make and easy to store, this masala will take your homemade flatbreads to the next level.
So, the next time you’re rolling out a parantha, reach for this masala and taste the streets of Amritsar in every bite!
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