Chatpata Masala Paara is tangi, delicious, crispy snack, most often eaten along with tea or coffee. Here’s my recipe of Chatpata Masala Paara.



Ingredients to prepare chatpata (tangi) masala spice powder :

  • Hot Red Chilli powder – 1 tsp.
  • Kashmiri Red Chilli powder for colour – 1 tsp.
  • Chaat Masala powder – 1 tsp.
  • Kaala Namak (Rock Salt) powder – 1 tsp.
  • Jeera (Cummin) powder – 1 tsp.
  • Salt – Half tsp.
  • Aamchur (Dry Mango) powder – 1 tsp.
  • Kaali Miri (Black Pepper) powder – Half tsp.

Ingredients to prepare Paara :

  • Maida (Refined Flour) – 1 big Cup.
  • Ajwain (Carom Seeds) – 2 tsp.
  • Salt – 1 tsp.
  • Baking Powder – Half tsp.
  • Baking Soda – Half tsp.
  • Ghee (Clarified Butter) – 4 tbs.
  • Cooking Oil for deep frying – as required.


  • To Prepare Chatpata Masala mix : Add all the ingredients mentioned above in the Chatpata Masala powder ingredients section in a mixing plate. Using a tea spoon, mix all the masala powders together properly and keep it aside.
  • To Prepare Paara :
    • Take a large mixing bowl or utensil.
    • Take a fine mesh sieve and drop the Maida into it. Sieve the Maida and allow all the fine Maida collect into the bowl below. Discard coarse Maida left over on the sieve.
    • Crush the Ajwain using your palms and coarsely crush it. Add this coarsely crushed Ajwain in the bowl having Maida.
    • Add baking soda, baking powder and salt to taste into mixing bowl with the Maida.
    • Add Ghee into mixing bowl with Maida.
    • Mix all of them well using both your palm and rub it between your palms until the Maida becomes in the shape of your palm and finger once you press it in your palm. By rubbing the Maida nicely makes Paara very crispy.
    • Add water in small quantity from time to time and keep preparing a dough. The dough should be hard and not soft.
    • Once the Maida dough is ready cover it with a moist cotton cloth for 30 minutes and leave it.
    • After 30 minutes, remove cotton cloth, and divide it equally and make a big Orange shape roll.
    • Take Chakla and Belan (Rolling board and Rolling Pin) and place the Maida roll on it. Using Rolling Pin, gently roll it in a thick round shape. Thickness should be between half to one centimeter size.
    • Using any sharp cutters of any shape, cut the rolled Maida dough into small pieces.
    • Follow the above two steps for all the remaining big Maida rolls.
    • Take a large deep frying Kadai or Pan. Add sufficient cooking oil to fry all the small Paaras.
    • Heat up the Oil. Once heated, reduce the flame to medium.
    • Carefully place some Maida Paara pieces into the hot oil. Deep fry them on both sides until it turns golden brown.
    • Once paara turns golden brown, remove it from hot oil using a strainer and allow the excess oil to drain.
    • Place to hot fried crispy Paara into a large mixing bowl or utensil. Add a table spoon heap of special and Chatpata masala powder prepared earlier, into the mixing bowl having fried crispy Paaras. Toss them properly so the Chatpata Masala powder coats properly on the hot fried crispy Paaras.
    • Repeat the above three steps until all the Maida Paara pieces are fried and coated with Chatpata Masala powder.
    • Chatpata Masala Paara is ready to be served.
    • Chatpata Masala Paara can be eaten as snack along with Tea or Coffee or just like that.
    • Happy Eating.