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Delicious Ajwain Paratha served on a plate, showcasing its golden-brown texture.

Ajwain Paratha

Ajwain Paratha is a delightful Indian flatbread infused with the aromatic flavors of ajwain, or carom seeds, making it a comforting addition to any meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Breakfast, Main Course
Cuisine: Indian
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups whole wheat flour Provides a wholesome, nutty flavor and a soft texture.
  • 1 to 2 teaspoons oil or ghee Enhances the richness of the dough.
  • as required Salt Enhances the overall taste.
  • as required Water For kneading the dough.
  • 1 tablespoon ajwain (carom seeds) Lends a unique, aromatic fragrance.
  • as required Additional oil or ghee for roasting Creates a crispy surface.
  • as needed Extra salt Maximizes flavor in every bite.

Method
 

Preparation
  1. Mix the salt with the whole wheat flour in a mixing bowl to evenly distribute the salt.
  2. Pour in 1 to 2 teaspoons of oil or ghee and mix well. Gradually add water while mixing until the dough begins to come together.
  3. Knead the mixture into a smooth and soft dough, adding more water if necessary.
  4. Cover the dough and let it rest for about 20 to 30 minutes.
Shaping
  1. Take a medium-sized ball of dough and roll it into a small disc of about 4 inches in diameter.
  2. Brush the surface with oil or ghee, then sprinkle ajwain seeds and salt.
  3. Fold the dough over to encase the ajwain and ghee, creating layers.
  4. Roll the folded dough into a flat paratha approximately 6 to 7 inches in diameter.
Cooking
  1. Heat a tawa over medium-high to high heat.
  2. Cook the rolled paratha on the hot tawa, adding a teaspoon of oil or ghee. Flip the paratha as needed until browned spots appear on both sides.
  3. Press the edges with a spatula if they aren’t fully cooked.
Serving
  1. Serve the parathas hot, or keep them stacked in a roti basket. They pair beautifully with lemon or mango pickle, raita, or tea.

Notes

For softer parathas, ensure your dough is soft but not sticky. Ajwain can be crushed for a stronger flavor. Use enough ghee or oil for crispiness.