Ajwain Paratha
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4.8
16 reviews
Excellent
Ajwain Paratha
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Ajwain paratha is a crisp, flaky, layered unleavened whole wheat flatbread stuffed with ajwain (carom seeds). They are usually made for breakfast or lunch.
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Ingredients
For the dough
- 2 cups whole wheat flour
- 1 to 2 teaspoons neutral cooking oil or ghee (clarified butter, generic cooking oil
- salt as required
- water as required for kneading the dough
More Ingredients:
- 1 tablespoon ajwain (carom seeds or thymol seeds or bishops weed or omam or owa or ajmo)
- neutral cooking oil or ghee as required for roasting, generic cooking oil
- salt as required
Instructions
- Mix the salt with the flour. Add the oil/ghee and some water.
- Knead into a smooth and soft dough. Add some more water if required.
- Keep the dough covered for 20 to 30 minutes.
- Take a medium sized ball from the dough.
- Roll it into a small disc/round of about 4 inches in diameter.
- Apply or brush oil or ghee on the surface.
- Sprinkle ¼ teaspoon or less of the ajwain seeds along with 1 to 2 pinches of salt.
- Fold the dough as shown in the step by step photos above applying ghee or oil.
- Roll into a paratha of approx 6 to 7 inches diameter.
- On a hot tawa (skillet or griddle) place the rolled paratha. The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Keep the flame to medium-high to high.
- Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.
- You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. Also make sure that the paratha edges are cooked well. If not then press them with a spatula for even cooking. Make all parathas this way.
- You can serve them hot or stack them in a roti basket to be served later.
- Serve these ajwain parathas hot or warm with some lemon pickle or mango pickle or raita or with a cup of hot tea.
- Ajwain paratha can also be served with a side indian veggie dish.
Notes
- A variation to this recipe, is to add some cumin/jeera along with the ajwain.
- The recipe can be doubled or tripled.
- For best taste have the parathas hot as they are made.
- Knead the dough well. It should be smooth, soft and pliable.
Nutrition Information
Show Details
Serving
3g
Calories
136kcal
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
1g
(5%)
Cholesterol
13mg
(4%)
Potassium
87mg
(2%)
Fiber
3g
(12%)
Vitamin A
160IU
(3%)
Calcium
8mg
(1%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 10Ajwain Paratha
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 136kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Potassium | 87mg | 2% |
| Fiber | 3g | 12% |
| Vitamin A | 160IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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