Ajwain Paratha
A classic North Indian flatbread with a warm, aromatic flavor from carom seeds. These flaky, layered parathas are perfect for breakfast or lunch, served with yogurt, pickles, or a simple curry.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 1 teaspoon of ajwain, and salt. Mix well.
- c.Add 1 tablespoon of ghee to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
- e.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
- 2
Step 2
- a.Shape and Layer the Parathas
- b.After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- c.Take one dough ball and dust it with dry atta. Roll it into a circle about 4-5 inches in diameter.
- d.Brush a thin layer of melted ghee over the surface. Sprinkle a pinch of the remaining ajwain on top.
- e.Fold the circle in half to create a semi-circle. Apply another thin layer of ghee and a sprinkle of ajwain.
- f.Fold the semi-circle in half again to form a triangle.
- g.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.
- 3
Step 3
- a.Cook the Parathas
- b.Heat a tawa (flat skillet) over medium-high heat.
- c.Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles appear on the surface.
- d.Flip the paratha and cook the other side for about 30 seconds.
- e.Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
- f.Flip again. Apply ghee to this side as well. Gently press the paratha with the spatula to help it cook evenly and puff up.
- g.Cook for another 1-2 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
- h.Repeat the shaping and cooking process for all remaining dough balls.
- 4
Step 4
- a.Serve
- b.Serve the hot Ajwain Parathas immediately.
- c.They pair wonderfully with plain yogurt (dahi), a dollop of butter, mango pickle (aam ka achaar), or any vegetable curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more intense flavor, lightly crush the ajwain seeds between your palms before adding them to the dough.
- 2Using warm water to knead the dough results in softer parathas.
- 3Resting the dough is non-negotiable. It relaxes the gluten, making the parathas much easier to roll and softer to eat.
- 4Cook on medium-high heat. If the heat is too low, the parathas will become hard. If it's too high, they will burn before cooking through.
- 5To keep the parathas soft after cooking, stack them in a casserole dish or wrap them in a clean kitchen towel.
Adapt it for your goals.
Flavor Enhancement
Add 1 tablespoon of kasuri methi (dried fenugreek leaves) or 2 tablespoons of finely chopped fresh cilantro to the dough for an extra layer of flavor.
Spicier VersionSpicier Version
Incorporate 1/2 teaspoon of red chili powder or finely chopped green chilies into the dough for a spicy kick.
Healthier OptionHealthier Option
You can cook the parathas without any ghee on the tawa (like a phulka) and then brush a very small amount on top just before serving to reduce the fat content.
Why this is on our healthy list.
Aids Digestion
Ajwain (carom seeds) is renowned in traditional medicine for its digestive properties. The active enzymes in ajwain can help relieve indigestion, bloating, and gas.
Rich in Fiber
Made with whole wheat flour (atta), these parathas are a good source of dietary fiber, which supports a healthy digestive system, helps regulate blood sugar levels, and promotes satiety.
Sustained Energy Release
The complex carbohydrates from whole wheat flour provide a steady and sustained release of energy, making this an excellent meal for breakfast or lunch to keep you energized.
Frequently asked questions
One Ajwain Paratha contains approximately 165-175 calories, depending on the amount of ghee used for cooking. A serving of two parathas would be around 330-350 calories.