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).
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About Namak Ajwain Paratha
Namak is salt in Hindi, and in English Ajwain is carom seeds. Namak Ajwain Paratha (Ajwaini Paratha) is 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 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.
Here are a few more paratha recipes that you may like
- Plain Paratha
- Aloo Paneer Paratha
- Schezwan Paneer Paratha
- Chilli Cheese Paratha
- Masala Paratha
- Palak Paratha
- Broccoli Paratha
- Aloo Paratha
- Gobi Paratha
Ingredients
Whole Wheat Flour (Gehu ka Atta) – 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.
Buy the flour from an Indian grocery store to get the perfect texture of parathas. Aashirwad Whole Wheat Atta or Sujata Gold Sharbati Wheat Flour are my favorite brands.
Ajwain – Also called carom seeds, is this recipe’s star ingredient. Ajwain is good for the stomach, helps digestion, and adds a unique flavor to the paratha.
Read more about it’s health benefits here.
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, olive oil, or any other cooking oil you like.
How To Make Ajwain Paratha
Make The Dough
Add
- 2 cups of whole wheat flour
- 1 teaspoon ghee
- 1 teaspoon salt
- 3 teaspoon of 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 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.
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 as thin as the roti. It should be a little thick. The sides should be thinner than the center.
Cook The Carom Paratha
Transfer the paratha to the 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.
Cook until the paratha is nicely browned from both sides.
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.
Frequently Asked Questions
Yes, you can. Take a dough ball and roll it to make a 5-inch circle. Brush the circle with oil or ghee and sprinkle a pinch of ajwain and salt over the circle. Fold the circle to make a semi-circle. Brush with oil and fold to make a triangle. Now roll the paratha and cook it.
Pro Tips By Neha
To make crispier ajwaini parathas, knead the dough slightly tighter.
The amount of water needed to knead the dough depends on the quality of the flour.
Wipe the griddle after making 3-4 parathas to remove the burnt dry flour from the griddle.
Instead of rolling the paratha into a triangle, you can roll it into a square or round shape. You can also roll the dough like a Lachha Paratha.
You can add some red chili powder to the dough to make a spicy paratha.
Serving Suggestions
Ajwain Paratha is a perfect breakfast with a side of masala chai or filter coffee. You can also serve some pickle, green chutney, or plain 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 can freeze carom seed parathas for future use. After cooking the parathas, allow them to cool completely. Then, stack them with parchment paper between each paratha to prevent sticking and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw them before reheating by letting them sit at room temperature or use a microwave. Reheat on a taw and serve.
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Recipe Card
Namak Ajwain Paratha Recipe (Carom Seeds Paratha)
Ingredients
- 2 cups whole wheat flour (gehu ka atta)
- 1 teaspoon ghee (use oil for vegan )
- 1 teaspoon salt
- 3 teaspoons carom seeds (ajwain)
- oil or ghee for frying
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.
- Cook until the paratha is nicely browned from both sides.
- 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.
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.
Amanda
I’m drooling! Cannot wait to try it.