Ajwain Paratha with Kathal ki Sabzi

Shape and Layer the Parathas

• After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
• Take one dough ball and dust it with dry atta. Roll it into a circle about 4-5 inches in diameter.
• Brush a thin layer of melted ghee over the surface. Sprinkle a pinch of the remaining ajwain on top.
• Fold the circle in half to create a semi-circle. Apply another thin layer of ghee and a sprinkle of ajwain.
• Fold the semi-circle in half again to form a triangle.
• Lightly dust the triangle with atta and roll it out evenly to a paratha about 6-7 inches wide, maintaining the triangular shape. Ensure it's not too thin or too thick.

Cook the Parathas

• Heat a tawa (flat skillet) over medium-high heat.
• Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles appear on the surface.
• Flip the paratha and cook the other side for about 30 seconds.
• Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
• Flip again. Apply ghee to this side as well. Gently press the paratha with the spatula to help it cook evenly and puff up.
• Cook for another 1-2 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
• Repeat the shaping and cooking process for all remaining dough balls.

Serve

• Serve the hot Ajwain Parathas immediately.
• They pair wonderfully with plain yogurt (dahi), a dollop of butter, mango pickle (aam ka achaar), or any vegetable curry.

Combine and Simmer

• Add the cooked jackfruit pieces to the masala along with 3/4 tsp of salt (or to taste).
• Gently stir to coat the jackfruit evenly with the masala. Sauté for 2-3 minutes.
• Pour in 1 cup of water, stir well, and bring the mixture to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the jackfruit to absorb all the flavors of the masala.

Garnish and Serve

• Turn off the heat. Sprinkle garam masala, amchur powder, and freshly chopped coriander leaves over the sabzi.
• Gently mix everything together.
• Let the sabzi rest, covered, for 5 minutes before serving. This helps the flavors to meld beautifully.
• Serve hot with roti, paratha, or as a side dish with dal and rice.