Ajwain Paratha Recipe

Ajwain Paratha are simple North Indian flatbreads made with whole wheat flour, salt and ajwain. These are simple to make and are considered healthy since they are made without unrefined flour. Ajwain is the Hindi word for carom seeds and Paratha are traditional Indian flatbreads made with unleavened dough. These are fried in a generous amount of ghee as it is believed to aid in digestion.

Ajwain paratha are made in many Indian homes to serve with Dal and other oil and calorie heavy curries. Carom seeds are an age old remedy to digestive troubles as the seeds aids digestion. Eating these seeds with any heavy curries is believed to prevent indigestion.

These ajwain parathas also keep good in the office and school lunch boxes. You can serve these with any veg curry or chicken gravy or even with simple egg curry.

To make these, we first prepare a soft yet non-sticky dough and rest it for sometime for softer parathas. Later the dough is rolled to rotis and then ghee is smeared all over. Lastly crushed or whole ajwain is sprinkled all over. We make a layered paratha and then roll it. These are fried in ghee until golden and crisp.

While frying the layers of ghee smeared inside the parathas help them to puff and cook well with the help of the steam. So these parathas are softer inside and crisp outside.

How to make Ajwain paratha – step by step photos

1. Add flour to a mixing bowl. Add salt, oil and water.

2. Mix to form dough using water as needed. Knead well until it turns soft and pliable.

3. Wrap it in a moist cotton cloth. Set aside for at least 30 mins. You can also keep it in a box without wrapping in cloth, cover and set aside.

4. Knead it once more and divide the dough to 8 equal parts. Roll them to balls. Keep them covered until needed.

5. Dust the rolling area or board with flour. Flatten a ball over it. Sprinkle some flour over the ball.

6. Roll it to a round layer. Apply melted ghee.

7. Sprinkle ajwain or carom seeds all over. You can also use ajwain powder. Roll it lightly once.

8. Fold one half of it to the other side as shown in the picture.

9. Fold it again to make a triangle.

10. Roll it evenly to a triangle paratha. To make it to square parathas you can refer this plain parantha recipe.

11. Heat a tawa or pan on a medium heat. While the pan heats, continue to roll the other parathas. When it is hot enough, place the parantha on the tawa. When you see bubbles lightly, flip it and press lightly with a wooden spoon. You will see it puffing very well.

12. Smear ghee as needed. Cook it on both the sides until brown spots appear. You will have to adjust the flame as needed. Frying on a high flame may burn and a very low flame is likely to make them very hard. You can also roll these in 2 batches and fry them.

Stack them and keep covered in a cloth or kitchen tissues to keep them soft.

For more Paratha recipes, you can check
Vegetable paratha
Dal paratha
Egg paratha
Methi paratha
Palak paratha

Recipe Card

Ajwain Paratha

Ajwain paratha are Indian popular flatbreads made with whole wheat flour and ajwain aka carom seeds. These soft and crispy parathas are usually eaten with dal or curries

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For best results follow the step-by-step photos above the recipe card

Prep Time40 minutes

Cook Time20 minutes

Total Time1 hour

Servings8 parathas

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ 2 cups whole wheat flour (atta)
• ▢ 2 tsps oil (optional)
• ▢ salt as needed
• ▢ 1 tsp ajwain or carom seeds (or powder)
• ▢ ¾ to 1 cup water ( or luke warm water or butter milk)
• ▢ ghee as needed for smearing & frying

Instructions

• ▢
  To a mixing bowl add flour, salt and oil. Add water as needed and make a smooth dough.
• ▢
  Knead it well to a soft dough. Wrap it in a moist cloth and keep it covered. You can also keep it in a bowl and cover. Allow to rest for 30 mins.
• ▢
  Divide the dough to 8 equal parts. Sprinkle the rolling area with little flour. Flatten a ball and sprinkle little flour over it.
• ▢
  Begin to roll it evenly to 6 to 7 inch round layer. Sprinkle ajwain or powder evenly all over. Roll the layer once more lightly.
• ▢
  Fold half of it. Repeat folding to make a triangle.
• ▢
  Roll this evenly to make about 8 inch paratha.
• ▢
  Heat a tawa over a medium high flame. While the tawa heats, you can roll the next paratha. When it is hot enough place the parantha on the tawa. Within few seconds you will see bubbles. Then flip it and cook on both the sides until it puffs and gets golden brown spots. Smear ghee all over.
• ▢
  If you are a novice cook, then roll and fry them in 2 batches. Roll 4 parathas and finish frying them. Then make the rest and fry.
• ▢
  Serve with a curry.
• ▢
  Stack ajwain paratha in a kitchen tissue or a cotton cloth to keep them soft.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Ajwain Paratha

Amount Per Serving

Calories 113 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 1mg0%

Potassium 108mg3%

Carbohydrates 21g7%

Fiber 3g13%

Protein 4g8%

Calcium 10mg1%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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