Ajwain Paratha Recipe Carom Seeds Paratha Whiskaffair

on Jan 07, 2023, Updated Oct 04, 2023 Here are a few more paratha recipes that you may like: Aloo Paneer Paratha, Schezwan Paneer Paratha, Chilli Cheese Paratha, and Masala Paratha.

About Ajwain Paratha

Ajwain means carom seeds in English. Ajwain Paratha (Ajwaini Paratha) is a classic Plain Tawa Paratha flavored with ajwain and salt. Carom seeds give it a unique flavor, making it very delicious. For many North Indians, breakfast is some kind of paratha with pickle and yogurt (curd). Although my mom made a variety of dishes for breakfast, she also made parathas sometimes, and this Ajwain paratha was made whenever she was in a hurry. I loved eating garma garam (hot) parathas with chai and pickle. Now that I have my own kitchen, I also make this yummy treat once in a while, especially when Mohit is travelling, as he is not a ‘Paratha for Breakfast’ person. This flaky and soft paratha is quick to make using four simple ingredients. 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 but can also be served with curries or dals. Multigrain flour can also be used to make this paratha. Buy the flour from an Indian grocery store for the perfect paratha texture. My favorite brands are Aashirwad Whole Wheat Atta or Sujata Gold Sharbati Wheat Flour. Ajwain, also called carom seeds, is this recipe’s star ingredient. It is good for the stomach, helps digestion, and adds a unique flavor to the paratha. Read more about its health benefits here. Ghee – Adding a little ghee makes the paratha soft. To make vegan paratha, replace ghee with oil. Salt – It adds flavor to the ajwaini paratha. Oil or Ghee – You will need oil or ghee to cook the ajwain paratha. Use canola oil, light olive oil, or any other cooking oil you like.

2 cups of whole wheat flour 1 teaspoon ghee 1 teaspoon salt 3 teaspoon of ajwain

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. 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 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 with the back of a flat spatula while cooking, especially the sides. Remove from the griddle and serve hot. Make all the ajwain paratha similarly. 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 ajwain paratha into a triangle, you can roll it into a square or round shape. You can also roll it like a Lachha Paratha. Add some red chili powder to the dough to make a spicy paratha.