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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
Prepare the Dough
Roast and Prepare Cumin
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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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 367.81 calories per serving with 8.87g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Shape the Parathas
Cook the Parathas
Serve
Replace cumin seeds with an equal amount of ajwain (carom seeds) for a different, pungent flavor that is also great for digestion.
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.
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.
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.
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.
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.
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.
Yes, Jeera Paratha can be a healthy choice. It's made from whole wheat flour (atta), which is a good source of fiber. Cumin seeds are excellent for digestion. To make it healthier, you can control the amount of ghee used for cooking.
Absolutely. Simply replace the ghee with a neutral-flavored vegetable oil or a vegan butter substitute. The taste and texture will be slightly different but still delicious.
Hard parathas are usually caused by a few things: the dough was too stiff, it wasn't rested long enough, or they were cooked on a low flame for too long. Ensure your dough is soft and pliable, rest it for at least 20 minutes, and cook on a medium-high heat.
Yes, you can prepare the dough, cover it in an airtight container, and refrigerate it for up to 2 days. Let it come to room temperature for about 30 minutes before you start rolling the parathas.