Jeera Paratha
A simple yet flavorful Indian flatbread made with whole wheat flour and toasted cumin seeds. These parathas are flaky, aromatic, and pair perfectly with any curry, dal, or just a dollop of yogurt.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Add 1 tbsp of ghee and mix it into the flour with your fingertips until it resembles coarse breadcrumbs.
- c.Gradually add lukewarm water while kneading to form a soft, smooth, and pliable dough. The dough should be firm but not sticky.
- d.Knead the dough on a lightly floured surface for 7-8 minutes until it is elastic and smooth.
- 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.Roast and Prepare Cumin
- b.While the dough is resting, place a small, dry skillet or tawa over low-medium heat.
- c.Add the 3 tbsp of cumin seeds and dry roast them, stirring frequently, for about 2-3 minutes until they become fragrant and a shade darker. Be careful not to burn them.
- d.Remove the roasted seeds from the heat and let them cool completely.
- e.Once cooled, coarsely crush the seeds using a mortar and pestle or by placing them in a zip-top bag and crushing them with a rolling pin. This releases their essential oils and aroma.
- 3
Step 3
- a.Shape the Parathas
- b.After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
- c.Take one dough ball and dust it with dry atta. Roll it into a small circle about 4 inches in diameter.
- d.Brush about 1/4 tsp of ghee evenly over the surface. Sprinkle a generous pinch (about 1/2 tsp) of the crushed cumin mixture on top.
- e.Fold the circle in half to create a semi-circle. Gently press down.
- f.Brush a little more ghee on the semi-circle and sprinkle more crushed cumin.
- g.Fold it in half again to form a triangle. Lightly press the edges to seal.
- h.Dust the triangle with dry atta and roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Ensure you roll with even pressure from the center outwards.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot but not smoking.
- c.Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles appear on the surface.
- d.Flip the paratha using a spatula. Cook the other side for about 1 minute until light brown spots appear.
- e.Flip it again. Drizzle about 1/2 tsp of ghee over the top surface and spread it evenly with the back of the spatula.
- f.Flip once more, drizzle ghee on the other side, and cook while gently pressing the edges with the spatula to help it puff up. Cook for another 30-45 seconds per side until both sides are golden brown and crisp.
- g.Remove the cooked paratha from the tawa and place it in a casserole or an insulated container lined with a cloth to keep it soft.
- h.Repeat the shaping and cooking process for all the remaining dough balls.
- 5
Step 5
- a.Serve
- b.Serve the Jeera Parathas hot with your favorite curry, dal, plain yogurt, or a side of Indian pickle (achar).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough is non-negotiable. It relaxes the gluten, making the parathas soft and easy to roll without shrinking back.
- 2For an extra flaky texture, ensure you apply a thin layer of ghee at each fold.
- 3Use a cast-iron tawa for the best results, as it retains and distributes heat evenly, giving the parathas a perfect texture.
- 4Cook on a consistent medium-high flame. A low flame will make the parathas hard and chewy, while a flame that's too high will burn them before they cook through.
- 5To make parathas for a crowd, you can half-cook them (cooking each side for 30 seconds without ghee) and store them. When ready to serve, cook them fully with ghee.
Adapt it for your goals.
Ajwain Paratha
Replace cumin seeds with an equal amount of ajwain (carom seeds) for a different, pungent flavor that is also great for digestion.
Masala ParathaMasala Paratha
Along with the crushed cumin, add 1/4 tsp of red chili powder, a pinch of turmeric powder, and 1/4 tsp of garam masala to the filling for a spicier version.
Herb ParathaHerb Paratha
Add 2 tablespoons of finely chopped fresh cilantro (coriander) or kasuri methi (dried fenugreek leaves) to the dough during kneading for a fresh, herby aroma.
Why this is on our healthy list.
Aids Digestion
Cumin seeds (jeera) are renowned for their digestive properties. They stimulate the secretion of pancreatic enzymes, which are necessary for proper digestion and nutrient assimilation.
Rich in Dietary Fiber
Made with atta (whole wheat flour), these parathas are a good source of dietary fiber, which promotes regular bowel movements, helps maintain gut health, and contributes to a feeling of fullness.
Good Source of Iron
Cumin seeds are a surprisingly rich source of iron, an essential mineral for energy production and the formation of hemoglobin, which carries oxygen in the blood.
Frequently asked questions
A single Jeera Paratha contains approximately 180-200 calories, depending on the amount of ghee used for cooking. A serving of two parathas would be around 360-400 calories.