Ajwain paratha recipe – a variation to the simple plain paratha.
Nothing fancy is going on here. Just ajwain seeds aka carom seeds are added into the plain paratha dough. But this small addition makes the paratha totally different tasting.
I have made triangular paratha here. The layers of dough and oil between the layers will make it flaky and soft.
You can make square paratha like shown in this masala paratha recipe which gives same texture as triangle one. Or you can just make round but by doing so texture will be different.
Ajwain seeds are good for easy digestion. These seeds has strong flavor with hot and pungent taste so a little goes a long.
I usually make this paratha once in awhile whenever I make any vegetable dish with gravy I mean curry.
How to make ajwain paratha recipe (Step by Step Photos):
1) Take atta, salt and ajwain seeds in a bowl.
2) Drizzle oil and rub it into flour using your fingers, it resembles bread crumbs like texture.
3) Start kneading the dough by adding little water a time. Dough should be soft just like paratha dough.
4) Cover it and let it sit for 15 minutes.
5) After 15 minutes, knead it again for few minutes to smooth out the dough. Divide it into 9 equal portions, make smooth ball and flatten it between your palms.
6) Work with one flatten ball at a time. Dip both sides into dry flour and start rolling.
7) Roll in circle of about 5 inch diameter.
8) Apply very little oil.
9) Fold it into half and again apply some oil.
10) Fold again and it will be a triangle.
11) Dip it lightly into dry flour again.
12) Roll it by keeping triangular shape intact if possible, all the sides are about 5-6 inch long. With your hands feel and see if it is even thickness.
13) Now heat the tawa or skillet for frying the paratha. Once hot, place rolled paratha on the skillet. When you see bubbles on it flip it.
14) After few seconds, apply some oil on it.
15) And flip it again and press gently using spatula and cook until it is cooked and browned at the bottom side.
16) Apply some oil again.
17) Flip and cook on that side. So in short, the process is like once bubbles are seen and flipped, oil+flip+press the again oil+flip+press.
18) When done take it out from skillet and put in insulated container to keep it hot. Repeat the same process till all the parathas are ready.
For a variation, you can try adding crushed green chilies while kneading the dough.
Serving suggestion: Serve ajwain paratha with any gravy or curry dishes like aloo palak gravy, aloo gobi matar curry, capsicum curry etc. It can be served with any dal e.g. dal fry, dal tadka, dal makhni and so on. To serve this as a breakfast, you can have cup of tea on side or have a pickle or yogurt on side.
- 1 ½ cups Whole wheat flour (Chapati atta)
- Salt to taste
- 1 ½ teaspoon Ajwain (Carom seeds)
- 2 tablespoons Oil + more to apply between layers and to fry paratha
- ½ cup + 2 tablespoons Water
- Take atta salt, ajwain and oil in a bowl. Rub it using your fingertips and mix.
- Add little water at a time and start kneading the dough. Dough should be soft like plain paratha dough.
- Let it rest for 15 minutes covered.
- After 15 minutes, knead the dough once again and smooth out.
- Divide it into 9 equal portions.
- Make smooth ball and flatten it between your palms.
- Simultaneously, heat the tawa or skillet on medium to fry the paratha.
- While it is heating, work with one flatten ball a time, roll into about 5 inch diameter circle.
- Then oil and fold in half and again fold in half. You will get the triangular shape.
- Then roll again keeping the triangluar shape intact, if you can manage.
- Now tawa should be hot, fry the paratha using little oil till it is browned and cooked from both sides.
- Repeat the same process till all the parathas are ready.
- If not serving right away then keep them into insulated container.