Ajwain paratha recipe with step by step photos – Simple Indian flat bread made with whole wheat flour and carom seeds. Ajwain paratha are made often in most Indian homes to serve with lentils dal / dahl or heavy curries. Ajwain or carom helps in improving the digestion and hence these simple paratha are good to have when there is a heavy side dish or a meal. These also go well in the lunch box as they keep good and soft for several hours.
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.
Ajwain paratha recipe
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
- 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)
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