Jeera Paratha
Layered whole wheat flatbreads flavored with cumin and a little ghee, cooked until golden with crisp brown spots. This everyday paratha is simple, fragrant, and perfect alongside curry, yogurt, or pickle.
For 8 servings
- knead · ~20 min
Knead the dough.
1.Mix whole wheat flour, cumin seeds, and salt in a wide bowl.2.Rub in 1 tbsp ghee until the flour feels slightly sandy.3.Add water little by little and knead into a soft, smooth dough.4.Cover and let the dough rest for 15 minutes.TIPA soft dough gives softer parathas. Do not add all the water at once. - rest · ~3 min
Divide the dough and shape portions.
Knead the rested dough briefly, then divide it into 8 equal balls. Keep them covered so the surface does not dry out.
- assemble · ~7 min
Roll and layer the parathas.
1.Roll one dough ball into a small disc.2.Brush lightly with a little ghee and fold into a semicircle.3.Brush again with a little ghee, fold into a triangle, and dust with flour.4.Roll gently into a medium triangle about 5 to 6 inches wide.TIPRoll gently after folding so the layers stay even and the cumin does not tear the dough. - fry · ~3 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium heat and place one rolled paratha on it.2.Cook until small bubbles appear, then flip.3.Spread a little ghee around the edges and on top, then flip again.4.Cook both sides until golden brown spots appear and the paratha is cooked through.TIPKeep the heat at medium so the paratha cooks through before the outside gets too dark. - serve
Cook the remaining parathas and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Lightly crush the cumin before mixing so it perfumes the dough without leaving large seeds that tear the surface while rolling.
- 2Resting the dough for at least 15 minutes relaxes the gluten, making the triangle parathas easier to roll without springing back.
- 3Keep the dough balls covered with a cloth or plate; dry edges make the folded layers crack.
- 4Use just a thin smear of ghee while folding—too much will make the layers slide and distort the triangle shape.
- 5Roll from the center outward with gentle pressure so the layers stay distinct and the cumin remains evenly distributed.
- 6Cook on medium heat until brown spots appear gradually; a very hot tawa can scorch the outside before the inner layers cook.
- 7Stack cooked parathas in a cloth-lined container to keep them soft while preserving the lightly crisp edges.
Adapt it for your goals.
Low-oil
Use less ghee in the folds and cook mostly dry on the tawa for a lighter everyday paratha that still keeps the cumin flavor.
veganVegan
Replace ghee with neutral oil for kneading, layering, and cooking to make the paratha fully plant-based.
ajwain jeeraAjwain-jeera
Add a pinch of ajwain along with cumin for a sharper, more robust North Indian flatbread flavor.
stuffedStuffed
Use the same dough and fill with spiced potato or paneer for a heartier paratha with the cumin flavor built into the outer layers.
Why this is on our healthy list.
Whole Grain Goodness
Made with whole wheat flour, this paratha offers more natural fiber and grain nutrients than refined flour flatbreads.
Digestive Spice Support
Cumin is traditionally used in Indian cooking for its warm, earthy flavor and digestive-friendly qualities.
Satisfying Energy
The combination of whole wheat and a little ghee makes this a filling flatbread that pairs well with balanced meals.
Frequently asked questions
Usually the dough was too stiff, the resting time was skipped, or the paratha was cooked on heat that was too low or too high. Keep the dough soft and cook on medium heat.
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