• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian » Indian Breads » Namak Ajwain Paratha (Carom Seeds Flatbread)

    Published: Jan 7, 2023 | Last Updated On: Jan 7, 2023 by Neha Mathur

    Namak Ajwain Paratha (Carom Seeds Flatbread)

    193 shares
    Jump to Recipe

    Namak Ajwain Paratha (Carom Seeds Flatbread) is an unleavened Indian flatbread prepared with whole wheat flour, carom seeds (ajwain), salt, and ghee. It is best served for breakfast with tea or coffee (vegetarian, and can be easily made vegan.

    Here are a few more paratha recipes that you may like – Plain Paratha, Aloo Paneer Paratha, Schezwan Paneer Paratha, Chilli Cheese Paratha, Masala Paratha, and Palak Paratha.

    Ajwain paratha served on a plate.
    Jump to:
    • About Namak Ajwain Paratha
    • Ingredients
    • How To Make Ajwain Paratha
    • Serving Suggestions
    • Storage Suggestion
    • You Might Also Like
    • Recipe Card

    About Namak Ajwain Paratha

    Namak is salt in Hindi and Ajwain means carom. Namak Ajwain Paratha is nothing but classic Tawa Paratha flavored with ajwain (carom seeds) and salt.

    Ajwain renders it a unique flavor, making it very delicious.

    This flaky and soft paratha comes together using 4 simple ingredients in no time. You can make it triangular as I did or roll it like a Lachha Paratha to make it extra indulgent.

    It is best served with a side of pickle and masala chai for breakfast. You can also serve it with curries or dals for Indian-style meals.

    Ajwain paratha recipe can be easily doubled or tripled. It is vegetarian and can be easily made vegan too.

    Ingredients

    Whole Wheat Flour – Parathas are traditionally made using whole wheat flour. You can add a little all-purpose flour to the dough to make them flakier.

    Multigrain flour can also be used to make carom seeds parathas.

    Ajwain – Also called carom seeds, it is the star ingredient of this recipe. Ajwain is good for the stomach, helps in digestion, and also adds a unique flavor to the paratha.

    Ghee – Adding a little ghee to the dough, makes the paratha soft from the inside. To make the parathas vegan, replace ghee with oil.

    Salt – It adds flavor to the paratha.

    Oil or Ghee – You will need oil or ghee to fry the parathas. Use vegetable oil, olive oil, or any other cooking oil that you like.

    How To Make Ajwain Paratha

    Make The Dough

    Add 2 cups of whole wheat flour, 1 teaspoon ghee, 1 teaspoon salt, and 3 teaspoon of carom seeds to a large bowl (or parat).

    Flour, salt and ajwain added to a bowl.

    Mix well using your fingers until a crumbly mixture is made. This process also rubs the ajwain and releases its flavor in the flour.

    Crumbly mixture made.

    Add water little by little (approx ½ cup) and knead to make a soft dough.

    Some water added to the bowl.
    Soft dough made.

    Cover the dough with a kitchen cloth and keep aside for 30 minutes.

    Dough covered with a cloth.

    Roll The Ajwain Paratha

    Heat a griddle (tawa) over medium heat.

    Knead the dough once again for 10 seconds and divide it into 8-9 equal parts.

    Roll each part to make smooth balls.

    Take one ball and keep it on a flat surface. You can use a rolling board (chakla) or your kitchen counter.

    Note – Keep the remaining balls covered to prevent them from drying out.

    Dough ball dusted with dry flour.

    Dust the dough ball with some dry flour and roll using a rolling pin to make a 4-inch circle.

    Dough rolled to make a 4-inch circle.

    Brush oil on the circle and fold the sides to make a semi-circle.

    Oil applied on the circle.
    Semi circle made.

    Brush oil again and then fold to make a triangle.

    Oil applied on the semi circle.
    Triangle made.

    Dust and roll again to make a 5-inch triangle. The paratha should not be too thin as the roti. It should be a little thick. The sides should be thinner than the center.

    Dough triangle rolled to make a 5-inch triangle.

    Cook The Carom Paratha

    Transfer the paratha to the hot griddle.

    Paratha transferred on hot griddle.

    Cook until brown spots appear on the bottom side.

    Flip and brush 1 teaspoon oil all over.

    Flip again and brush another teaspoon of oil all over the other side as well.

    Oil applied over the paratha.

    Keep pressing the paratha with the back of a flat spatula while cooking, especially the sides.

    Remove the paratha from the griddle and serve hot.

    Make all the parathas in a similar manner.

    Ready ajwain paratha.

    Serving Suggestions

    Ajwain Paratha is a perfect breakfast with a side of masala chai or filter coffee. You can also serve some pickle, chutney, or yogurt (curd, dahi) on the side.

    It also tastes great with any dal or curry with a side of raita or salad for a wholesome Indian meal.

    You can also stuff the dough with a spicy paneer or egg mixture and make yourself a delicious Indian-style roll or wrap.

    Storage Suggestion

    Ajwain Paratha tastes the best when served right out of the pan, hot & flaky.

    In case you have to make them in advance, store them in a covered container and reheat them on a tawa or microwave.

    You Might Also Like

    • Khamiri Roti (Fermented Flatbread)
    • Tandoori Roti (Stovetop + Oven)
    • Mangalorean Neer Dosa (Neer Dose, Rice Crepes)
    • Punjabi Missi Roti

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Ajwain Paratha is an unleavened Indian flatbread prepared with whole wheat flour, carom seeds (ajwain), salt and ghee. It is best served for breakfast with tea or coffee (vegetarian, and can be easily made vegan.

    Ajwain Paratha Recipe (Carom Seeds Paratha)

    Ajwain Paratha (Carom Seeds Paratha) is an unleavened Indian flatbread prepared with whole wheat flour, carom seeds (ajwain), salt, and ghee. It is best served for breakfast with tea or coffee (vegetarian, and can be easily made vegan.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4 people
    Calories: 232kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups whole wheat flour
    • 1 teaspoon ghee (use oil for vegan )
    • 1 teaspoon salt
    • 3 teaspoons carom seeds (ajwain)
    • oil or ghee for frying
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Make The Dough

    • Add flour, ghee, salt, 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 flavor in the flour.
    • Add water little by little (approx ½ cup) and knead to make a soft dough.
    • Cover the dough with a kitchen cloth and keep aside for 30 minutes.

    Roll The Carom Seeds Paratha

    • Heat a griddle (tawa) over medium heat.
    • Knead the dough once again for 10 seconds and divide it into 8-9 equal parts.
    • Roll each part to make smooth balls.
    • Take one ball and keep it on a flat surface. You can use a rolling board (chakla) or your kitchen counter.
    • Note – Keep the remaining balls covered to prevent them from drying out.
    • Dust the dough ball with some dry flour and roll using a rolling pin to make a 4-inch circle.
    • Brush oil on the circle and fold the sides to make a semi-circle.
    • Brush oil again and then fold to make a triangle.
    • Dust and roll again to make a 5-inch triangle. The paratha should not be too thin as the roti. It should be a little thick. The sides should be thinner than the center.

    Cook The Paratha

    • Transfer the paratha to the hot griddle.
    • Cook until brown spots appear on the bottom side.
    • Flip and brush 1 teaspoon of oil all over.
    • Flip again and brush another teaspoon of oil all over the other side as well.
    • Keep pressing the paratha with the back of a flat spatula while cooking, especially the sides.
    • Remove the paratha from the griddle and serve hot.
    • Make all the parathas in a similar manner.

    Notes

    This recipe can be easily doubled or tripled.
    Parathas are traditionally made using whole wheat flour. You can add a little all-purpose flour to the dough to make them flakier.
    Multigrain flour can also be used to make carom seeds parathas.

    Nutrition

    Calories: 232kcal | Carbohydrates: 45g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 583mg | Potassium: 218mg | Fiber: 8g | Sugar: 0.2g | Vitamin A: 5IU | Calcium: 21mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Indian Bread Recipes

    • Aloo Paneer Paratha
    • Bakarkhani Roti
    • Schezwan Paneer Paratha
    • Chilli Cheese Paratha

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Amanda

      November 21, 2017 at 8:55 pm

      I’m drooling! Cannot wait to try it.

      Reply
    2. lee

      May 04, 2020 at 5:25 pm

      how much water please?

      Reply
      • Neha Mathur

        May 06, 2020 at 3:53 am

        It actually depend on the quality of the flour, so there is no specific measurement. Keep adding water little by little while kneading.

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Lemon Basil Vinaigrette
    • Chick Fil A Copycat Avocado Lime Ranch Dressing
    • Thai Vinaigrette Salad Dressing
    • Apple Kachumber (Seb Kachumber)
    • Lemon Pepper Salad Dressing (Lemon Pepper Vinaigrette)
    • Mediterranean Lemon Sumac Vinaigrette Dressing

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP