In this Ajwain Paratha Recipe, addition of Ajwain in the dough takes it a notch higher taste wise and also health wise. Make it for breakfast or snacks and eat it as is, pair it with pickle or a curry, you are surly going to love it. Here is how to make it.
The first thing that comes into our imagination when we think of Punjabi cuisine is the Parathas. isn’t it?
A paratha is not just a dish, it is the memory of comfort food. Only a true paratha lover knows the feeling of having a plate full of soft parathas smeared in ghee along with a cup of tea for breakfast. Am I right?
This Ajwain Paratha Recipe here tells you how to prepare parathas giving them the flavor of ajwain.
Ajwain or carom seed is a commonly found ingredient in any Indian kitchen and it has a great flavor.
Serve it along with Paneer Butter Masala or a side of dal for a complete restaurant-style experience.
This Indian Paratha Recipe is also a perfect winner for breakfast and you can cook it very easily.
It can be made using basic wheat flour available in every Indian home and is a popular Indian bread.
If you are a huge paratha lover like me, you can also cook other stuffed paratha, like plain paratha, Aloo Paratha, Gobhi Paratha.
Here is a step by step way for making this Recipe.
Benefits of Ajwain
Ajwain seeds help in maintaining your digestive health and is good for any kind of abdominal discomfort.
Carom seeds or Ajwain are also rich in fibers, minerals, vitamins, and antioxidants.
Pro Tips by Neha
These parathas are best had warm just off the Tawa. So try to make them when you are ready to eat.
If you have to make them in advance, then keep them in a covered bowl and reheat in a microwave.
You can also reheat them on a hot griddle if you like crispier paratha.
You can either make a lachcha paratha or a simple triangular paratha using the dough.
Use oil to fry the paratha but ghee gives them a very delicious flavor.
Serving Suggestions
You can serve this paratha with any Indian Curry or even Dal. I personally love it with only pickles, some bhujia sev and a cup of tea.
This paratha can also be served with Coriander Mint Chutney or Guava Chutney.
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Step by Step Recipe
Add whole wheat flour, ghee, salt and ajwain in a bowl.
Mix well using your fingers.
Add water and knead a soft dough.
Cover the dough and keep aside for 30 minutes.
To make Lachcha Style Paratha, make lemon size balls from the dough and roll it as thin as possible.
Apply oil on the dough.
Sprinkle some dry flour on top.
Shape the dough into a fan.
Roll the pan to make a pin wheel.
Roll the pin wheel to make a 5-6 inch circle.
Transfer the paratha on the hot griddle. Cook until brown spots appear on both the sides. Apply oil and cook again until nicely browned. Keep pressing the paratha with the back of a ladle while cooking.
To make a simple triangular paratha, make a small lemon sized ball.
Roll to make a 4-5 inch circle and apply oil on it.
Fold the circle to make a semi circle and apply oil on top.
Fold again to make a triangle.
Roll to make a thin triangular paratha.
Ajwain Paratha Recipe
Ingredients
- 2 cups Whole Wheat Flour
- 2 tsp Ghee
- 2 tsp Salt
- 3 tsp Ajwain / Carom Seeds
- Oil For Frying
Instructions
- Add whole wheat flour, ghee, salt and ajwain in a bowl.
- Mix well using your fingers.
- Add water and knead a soft dough.
- Cover the dough and keep aside for 30 minutes.
- Heat a griddle.
- Make lemon size balls from the dough.
- Dust and roll the dough ball to make a 4 inch circle.
- Apply oil on the circle and fold the sides to make a semi circle.
- Apply 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.
- Transfer the paratha on the hot griddle.
- Cook until brown spots appear on both the sides.
- Apply oil and cook again until nicely browned.
- Keep pressing the paratha with the back of a ladle while cooking.
- Serve hot with tea or any curry.
Notes
Amanda
I’m drooling! Cannot wait to try it.
lee
how much water please?
Neha Mathur
It actually depend on the quality of the flour, so there is no specific measurement. Keep adding water little by little while kneading.