Ajwain ka Paratha is a Indian Flatbread made with whole wheat flour and flavored with carom seeds . The paratha is crisp and flaky .

Ajwain is carom in Hindi language . Carom seeds are tiny seeds , but with a great flavor . They are very good for digestion and used a lot in Punjabi Cuisine . Just a pinch of these has been used in these parathas , but that pinch gives them a amazing flavour .

Ajwain ka Paratha is made with whole wheat flour , salt , carom seeds and ghee . One can substitute oil instead of ghee . The fat content has to be rubbed into the flour till it resembles bread crumbs and then kneaded to a semi soft dough . One can knead the dough with water or milk or even a combination of the two . The milk gives them a rich flavor besides making the interior super soft. I like to roast all my parathas in ghee , of course you can use oil if you do not like ghee or are a vegan .

Ajwain ka Paratha actually can be enjoyed on it’s own , but you can also enjoy it with a bowl of curd and some pickle . It makes a wonderful breakfast . I have served this paratha with a North Indian Thali , for the theme Thali and Platter Festival .

Ajwain ka Paratha

Recipe Source : Tarla Dalal

Ingredients

1 cup whole wheat flour
1/2 tsp carom seeds
6 tsp ghee
1/4 cup milk / water or as required
Salt to taste
Ghee for cooking parathas

Method

Combine flour , carom seeds and salt in a mixing bowl .
Heat 2 tbsp ghee and add to the flour .
Mix the flour with hands till the ghee is incorporated and the flour resembles bread crumbs .
Knead to a semi soft dough using milk or water .
Cover and let rest for 10-15 minutes .
Divide the dough into six equal balls .
Roll out one ball , apply ghee all over , fold from left , then right , then top and finally bottom , thus getting a square .
Roll from top to bottom , thus maintaining the square shape .
Cook on a griddle , till brown spots appear ,flip and cook the other side too .
Apply ghee on both sides and cook the paratha till crisp .
Repeat the procedure for the rest of parathas.

Here are some more Indian Flatbreads –

Amritsari Kulcha

Bajre ki Baati

Fulko Sindhi Style

Jowar Mogri ki Roti

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney

Week 3

Platters

Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Sada Dose
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji

Week 4

Flatbread Special Thalis

Day 17 Maharashtrian Rustic Thali
Day 17 Matar ki Karanji
Day 18 Himachal Pradesh Thali
Day 18 Babru
Day 19 North Indian Thali

Print Pin

Ajwain ka Paratha

Ajwain ka Paratha is a Indian Flatbread made with whole wheat flour and flavored with carom seeds . The paratha is crisp and flaky .

Course Breakfast, Dinner, Lunch

Cuisine Indian Cuisine

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1 cup whole wheat flour
• 1/2 tsp carom seeds
• 6 tsp ghee
• 1/4 cup milk / water or as required
• Salt to taste
• Ghee for cooking parathas

Instructions

• Combine flour , carom seeds and salt in a mixing bowl .
• Heat 2 tbsp ghee and add to the flour .
• Mix the flour with hands till the ghee is incorporated and the flour resembles bread crumbs .
• Knead to a semi soft dough using milk or water .
• Cover and let rest for 10-15 minutes .
• Divide the dough into six equal balls .
• Roll out one ball , apply ghee all over , fold from left , then right , then top and finally bottom , thus getting a square .
• Roll from top to bottom , thus maintaining the square shape .
• Cook on a griddle , till brown spots appear ,flip and cook the other side too .
• Apply ghee on both sides and cook the paratha till crisp .
• Repeat the procedure for the rest of parathas.

Notes

 

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