Simple Ajwain Paratha
This Simple Ajwain Paratha recipe delivers a classic, aromatic Indian flatbread, perfect for a quick meal or as an accompaniment to curries and dals. Infused with the unique flavor of carom seeds, it's both wholesome and satisfying.
For 4 servings
In a large mixing bowl, combine the whole wheat flour, carom seeds, and salt. Mix well to distribute the ingredients evenly.
Gradually add water, a little at a time, while kneading the mixture. Continue kneading for 5-7 minutes until you form a soft, pliable, and smooth dough. The dough should not be sticky. Add 1 tablespoon of ghee or oil and knead for another minute until incorporated.
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 15-20 minutes. This resting period helps the gluten relax, making the parathas softer and easier to roll.
Divide the rested dough into 4 equal portions. Roll each portion into a smooth ball.
Lightly dust your work surface and a dough ball with dry flour. Using a rolling pin, roll each ball into a thin circle, about 6-7 inches in diameter. Aim for an even thickness.
Heat a tawa (flat griddle) or a non-stick pan over medium-high heat. Once hot, place one rolled paratha onto the tawa.
Cook for about 30-45 seconds until small bubbles start to appear on the surface. Flip the paratha to the other side.
Apply about ½ teaspoon of ghee or oil evenly over the cooked side. Cook for another 30-45 seconds, then flip again.
Apply another ½ teaspoon of ghee or oil to the second side. Press gently with a spatula, cooking until both sides are golden brown with a few darker spots and the paratha puffs up slightly.
Remove the cooked paratha from the tawa and serve immediately. Repeat the process with the remaining dough balls.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Dough Consistency is Key: The dough should be soft and pliable, not too stiff or too sticky. Adjust water or flour slightly if needed.
- 2Resting Time Matters: Don't skip the resting period. It makes the dough easier to roll and results in softer parathas.
- 3Even Rolling: Try to roll the parathas evenly to ensure they cook uniformly and puff up nicely.
- 4Medium-High Heat: Cook parathas on medium-high heat. If the tawa isn't hot enough, they'll turn hard; if too hot, they'll burn quickly without cooking through.
Adapt it for your goals.
Spiced Ajwain Paratha
Add a pinch of turmeric powder, red chili powder, or finely chopped green chilies to the dough for an extra layer of flavor and a hint of spice.
Herbaceous ParathaHerbaceous Paratha
Incorporate finely chopped fresh coriander leaves or mint leaves into the dough along with the ajwain for a fresh, aromatic twist.
Stuffed Ajwain ParathaStuffed Ajwain Paratha
For a heartier meal, stuff the paratha with a spiced potato (aloo) or paneer filling before rolling and cooking.
Why this is on our healthy list.
Aids Digestion
Carom seeds (ajwain) are well-known for their digestive properties, helping to relieve indigestion, bloating, and gas.
High in Fiber
Made with whole wheat flour, these parathas are a good source of dietary fiber, promoting digestive health and satiety.
Nutrient-Rich Whole Grains
Whole wheat provides essential vitamins and minerals, contributing to overall health compared to refined flour options.
Frequently asked questions
This usually happens if the dough is too stiff, not rested enough, or if the paratha is cooked on a low flame for too long. Ensure your dough is soft, let it rest, and cook on medium-high heat.
