Ajwain Ka Paratha
Ajwain Ka Paratha or Carom seeds flatbread is a flaky unleavened flatbread made using whole wheat flour and carom seeds. They can be enjoyed for breakfast, or lunch, packed in your lunch box or accompanied as travel food.
How to make Ajwain Ka Paratha step by step with Photo
We can easily double or triple the Ajwain Paratha as per requirement. It can be easily prepared for vegans also.
Ingredients:
Ajwain – Ajwain is a star ingredient of this recipe, carom seeds(Ajwain) are good for the digestion and stomach, help digestion, and also add a unique flavour to the Paratha.
Ghee – Adding a little ghee to the dough makes the paratha soft. To make the parathas vegan, replace ghee with oil.
Salt – It adds flavor to the ajwaini paratha.
Oil or Ghee – You will need oil or ghee to fry the parathas. Use vegetable oil or any other cooking oil you like.
Other: For spicy paratha, you can add red chilli powder, chilli flakes or black pepper.
Flour: You will also need flour to knee a dough of paratha. You can use any of your choices, like whole wheat flour, multigrain or plain flour etc…
Method:
Step 1: Make The Dough:
- Add flour, ghee, salt, chilli flakes and carom seeds to a large bowl (or parat).
- Mix it well using your fingers until a crumbly mixture is made. This process also rubs the ajwain and releases its flavour in the flour.
- Add little by little water and knead to make a soft dough.
- Cover the dough and keep aside for 15-20 minutes.
- Now, knead the dough again for a few seconds and divide it into equal parts.
- Roll each part to make smooth balls.
- Note: Keep prepared balls covered to prevent them from drying out.
Step 2: Roll The Ajwain Paratha
- Take one ball and keep it on a flat surface. You can use a rolling board (chakla) or your kitchen counter.
- Dust the dough ball with dry flour and roll using a rolling pin to make a 5-6-inch circle.
- Apply oil on the upper surface of this circle and fold the sides to make it a semi-circle.
- Again oil to this surface and again and then fold to make a triangle.
- Dust and roll again to make a 5-5 inch triangle.
- The paratha should not be as thin as the roti. It should be a little thick and equal on all sides.
Step3 Cook The Paratha:
- Heat a Griddle (tawa) over medium heat.
- Transfer this prepared paratha to the hot tawa(griddle).
- Cook until brown spots appear on the bottom side.
- Flip the paratha and brush a little oil all over this surface.
- Flip again and brush a little oil all over the other side of the paratha.
- Keep pressing the paratha with the back of a flat spatula while cooking, especially the corners.
- Cook until the paratha is nicely browned and spotted from both sides.
- Remove the paratha from the tawa and serve hot.
- Similarly, make all the parathas.
Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.
Suggestions:
Spicy: You can add some red chilli powder or black pepper to the dough to make a spicy paratha.
Flour: For Paratha you can use any flour of your choice like whole wheat flour, or multigrain flour or for flaky paratha You can add a little all-purpose flour to the paratha dough.
Shape: This flaky and soft Paratha comes together using simple ingredients in no time. You can make it triangular as I did or roll it like a circle, square or Lachha Paratha to make it extra indulgent.
Serving Suggestion: It is best served with pickle and Chai for breakfast. You can also serve it with curd, chutney, sabji and curry for Indian-style meals.
Storage: In case you make them in advance, store them in a covered container and reheat them on a tawa or microwave.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
For more recipes from this blog you might like please check:
Palak Ka Paratha
Mooli Ka Paratha
How to make Ajwain Ka Paratha
Materials
- 2 cups whole wheat flour gehu ka atta
- 2 teaspoons ghee use oil for vegan
- 1 teaspoon salt
- 1 teaspoon carom seeds ajwain
- 1/2 teaspoon chilli flakes optional
- oil or ghee for frying
Instructions
Step 1: Make The Dough:
- Add flour, ghee, salt, chilli flakes and carom seeds to a large bowl (or parat).
- Mix well using your fingers until a crumbly mixture is made. This process also rubs the ajwain and releases its flavour in the flour.
- Add little by little water and knead to make a soft dough.
- Cover the dough and keep aside for 15-20 minutes.
Step 2: Make Paratha:
- Now, knead the dough again for a few seconds and divide it into equal parts.
- Roll each part to make smooth balls.
- Keep prepared balls covered to prevent them from drying out.
- Take one ball and keep it on a flat surface. You can use a rolling board (chakla) or your kitchen counter.
- Dust the dough ball with dry flour and roll using a rolling pin to make a 5-6-inch circle.
- Apply oil on the upper surface of this circle and fold the sides to make it a semi-circle.
- Again oil to this surface and again and then fold to make a triangle.
- Dust and roll again to make a 5-5 inch triangle.
- The paratha should not be as thin as the roti. It should be a little thick and equal on all sides.
Step 3 Cook The Paratha:
- Heat a Griddle (tawa) over medium heat.
- Transfer this prepared paratha to the hot tawa(griddle).
- Cook until brown spots appear on the bottom side.
- Flip the paratha and brush a little oil all over this surface.
- Flip again and brush a little oil all over the other side of the paratha.
- Keep pressing the paratha with the back of a flat spatula while cooking, especially the corners.
- Cook until the paratha is nicely browned and spotted from both sides.
- Remove the paratha from the tawa and serve hot.
- Similarly, make all the parathas.
Video
Notes
If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @spicyvegrecipes in your recipe photos!
