Ajwain Paratha Recipe
Ajwain Paratha Recipe: As a housewife who loves cooking and is a food critic, I can say with confidence that Ajwain Paratha is one of my all-time favorite Indian breads. The aroma of freshly baked parathas filled with the fragrant and slightly bitter flavor of ajwain seeds is truly irresistible. The flaky layers of the paratha perfectly complement the crunchy bits of ajwain seeds, making for a delightful texture with each bite. I never tire of having Ajwain Parathas for breakfast, lunch, or dinner, and I'm sure you'll feel the same way once you've tried them!
Ingredients
For Dough
- 2 cups Whole wheat Flour
- ¾ cup water
- 1 tsp ghee / clarified butter
- Other Ingredients
- coriander leaves / cilantro
- 2 tsp Carom seeds / ajwain
- 1 tsp salt
For Roasting
- ¼ cup ghee / clarified butter
- ¼ Cup coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Mix carom seeds, coriander and salt in a small Bowl.
Cooking
- For dough, mix whole wheat flour and ghee or oil in a mixing bowl.
- Pour less water first.
- Start kneading. Add more water if required and knead flour to a smooth and soft dough.
- Keep it for rest about 15 – 20 minutes.
- Now, pinch a ball from the dough, dust it with dry flour and start rolling it with the help of a Rolling Pin and Rolling Board.
- Roll the ball to a circle of about 3 inches in diameter.
- Grease slightly with ghee or oil and place ajwain - salt mixture in the center and bringing edges together and seal all the edges to make a flat ball again.
- Sprinkle dry flour again on paratha and start rolling the paratha to a circle of about 6 to 7 inches in diameter.
- Now, heat a Tawa on high flame and place the rolled paratha on it. Make sure, Tawa should be hot enough before placing the rolled paratha.
- Flip when one side is half cooked.
- Apply ghee or oil on this side with a spoon. Flip again when the second side is half cooked.
- Now, apply oil or ghee on the flipped side and flip again with the help of a Spatula.
- Press the edges with a Spatula so that edges will cook completely and becomes crispy.
- Cook paratha till it becomes light golden brown or cooked completely. You may need to flip once or twice again.
- Now, prepare all parathas the same way.
- Serve Ajwain Paratha hot with yogurt or pickle. Optionally, you can spread some yellow butter or homemade white butter over the paratha while serving.
Equipment Used for This Recipe
Notes & Tips
- Choice of Flour: You can choose all - purpose flour also in place of whole wheat flour. However, latter is a healthier option.
- Salt: You can always adjust carom seeds and salt as per your taste preference.
- Oil: You can choose any neutral tasting oil to prepare Ajwain Paratha Recipe. I always use clarified butter / ghee to roast parathas, with ghee they will become crispier and more flavorful.
- Roasting: You can also dry roast your Paratha over hot Tawa for opting healthier version. Just brush a little oil or ghee before putting stuffing in center, it helps to cook paratha easily if you are roasting it without oil or ghee.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Ajwain Paratha Recipe
Amount per Serving
Calories
130
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
13
mg
4
%
Sodium
234
mg
10
%
Potassium
89
mg
3
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
0.1
g
0
%
Protein
3
g
6
%
Vitamin A
29
IU
1
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.04
mg
2
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.1
mg
5
%
Vitamin C
0.1
mg
0
%
Vitamin E
0.2
mg
1
%
Vitamin K
2
µg
2
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
Magnesium
33
mg
8
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.