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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.
Prepare the Dough
Shape and Layer the Parathas
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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.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 323.92 calories per serving with 8.18g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Cook the Parathas
Serve
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.
Incorporate 1/2 teaspoon of red chili powder or finely chopped green chilies into the dough for a spicy kick.
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.
Ajwain (carom seeds) is renowned in traditional medicine for its digestive properties. The active enzymes in ajwain can help relieve indigestion, bloating, and gas.
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.
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.
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.
Yes, it can be a healthy choice. It's made with whole wheat flour, which is rich in fiber, and ajwain, which is excellent for digestion. However, the healthiness depends on the amount of ghee used. For a healthier version, use minimal ghee for cooking.
Absolutely. You can prepare the dough, wrap it tightly in plastic wrap or store it in an airtight container, and refrigerate it for up to 2 days. Let it come to room temperature for about 20-30 minutes before rolling.
Hard parathas are usually due to a few reasons: the dough was too stiff, it wasn't rested long enough, or it was cooked on low heat for too long. Ensure your dough is soft and pliable, and cook on a properly heated tawa.
Yes, you can use a neutral-flavored oil like sunflower or canola oil instead of ghee. However, ghee provides a traditional, richer, and more aromatic flavor that is characteristic of authentic parathas.
Store leftover parathas in an airtight container or a zip-top bag in the refrigerator for 2-3 days. To reheat, place them on a hot tawa for 30-40 seconds per side until warmed through.