Ajwain Paratha Recipe
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.
Servings: 4 people
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 with a kitchen cloth and keep aside for 30 minutes.
Roll The 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 with the back of a flat spatula while cooking, especially the sides.
- Remove from the griddle and serve hot.
- Make all the parathas similarly.
Video
Notes
Parathas are traditionally made using whole wheat flour. You can add a little all-purpose flour to the dough to make them flakier.
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 add some red chili powder to the dough to make a spicy paratha.
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
