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 is as is, pair it with pickle or a curry, you are surly going to love it. Here is how to make Ajwain Paratha.
The first thing that comes into our imagination when we think of Punjabi cuisine are 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 flavour of ajwain. Ajwain or carom seed is a commonly found ingredient in any Indian kitchen and it has a great flavour.
Ajwain seeds helps in maintaining your digestive health, and is good for any kind of abdominal discomfort. Carom seeds or Ajwain are also rich in fibres, minerals, vitamins and anti oxidants. Very easy to prepare, cooking this recipe of Ajwain Paratha is a chance for you to showcase your master chef skills.
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. Do check out the recipes for Methi Laccha Paratha and Dry Fruits Paratha. For now here is a step by step way for making Ajwain Paratha Recipe.
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Ajwain Paratha Recipe
Ajwain paratha Recipe
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.
- 2 cups Whole Wheat Flour
- 2 tbsp Ghee
- 2 tsp Salt
- 3 tsp Ajwain / Carom Seeds
- Oil For Frying
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.
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