Ajwain Paratha is made with whole wheat flour and ajwain seeds. Ajwain paratha is flavoursome, flaky paratha is an easy alternate to the plain paratha. Ajwain paratha recipe with step by step pictures.
Ajwain Paratha is my recent try, yes I tried it few days back for our breakfast which I shared it here. Ajwain Paratha is nothing but adding ajwain / carom seeds / omam to the usual whole wheat flour dough. This paratha is so flavourful and flaky that anyone will easily fall for it.
Ajwain is a proved medicine for cough,cold and even indigestion.It fulfills the twin purpose of adding flavour to your dish and has numerous health benefits too.
Now lets get on to learn how to make Ajwain Paratha Recipe.
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Ajwain Paratha
Ingredients
- 1 cup whole wheat flour
- 1 tsp ajwain
- 1 tsp ghee
- salt to taste
- water as needed
- oil as needed
Instructions
- Measure whole wheat flour and take it in a mixing bowl. Add ajwain, required salt and ghee.
- First mix well with your fingers for the distribution to be even.
- Then add water little by little to form a dough. Knead well to form a soft non-sticky dough.
- Rest for 15mins undisturbed. Make small balls out of the dough and keep it ready. Now take a ball and place it on the chapathi rolling board.
- Using a chapathi roller, roll it slightly. Then spread little oil on it using a spoon. Fold from one side (from top) then other side covering the previous fold. (from bottom). Again spread oil.
- Again fold from left and right. Flip it, sprinkle little flour.
- Then roll it to a slightly thick square shaped paratha.
- Heat a tawa, drizzle little oil place the paratha when it starts to bubble ,press with a ladle it will puff up, flip to other side, spread oil/ghee and cook till golden spots appear here and there.
- Serve Ajwain Paratha hot with your favorite gravy or curd.
Notes
- Knead the dough till it becomes soft, knead it at least for 5mins like we do for chapathi dough
- You can even apply ghee fully.
- The paratha dough keeps well in the fridge for at least 2days, so for morning breakfast you can make the dough and keep in fridge. Next day morning keep the dough in room temperature for a while then make parathas.
How to make Ajwain Paratha
- Measure whole wheat flour and take it in a mixing bowl.Add ajwain,required salt and ghee.
- First mix well with your fingers for the distribution to be even.
- Then add water little by little to form a dough.Knead well to form a soft non-sticky dough.
- Rest for 15mins undisturbed.Make small balls out of the dough and keep it ready.Now take a ball and place it on the chapathi rolling board.
- Using a chapathi roller, roll it slightly.Then spread little oil on it using a spoon.Fold from one side(from top) then other side covering the previous fold.(from bottom).Again spread oil.
- Again fold from left and right.Flip it, sprinkle little flour.
- Then roll it to a slightly thick square shaped paratha.Heat a tawa,drizzle little oil place the paratha when it will start to bubble up.
- When it starts to bubble up,press with a laddle it will puff up,flip to other side,spread oil/ghee and cook till golden spots appear.
Serve hot.
Enjoy these parathas with your favourite sidedish or curd!
Expert Tips
- Knead the dough till it becomes soft, knead it at least for 5mins like we do for chapathi dough
- You can even apply ghee fully.
- The paratha dough keeps well in the fridge for at least 2days, so for morning breakfast you can make the dough and keep in fridge. Next day morning keep the dough in room temperature for a while then make parathas.
Sunitha
Hi Sharmi,
Parantha looks delicious. I really like the concept of square paranthas as it looks different from the routine round or triangle. Will try it on the weekend.
I think Step 8 has been added by mistake.