Dish
Ajwain paratha
Ajwain paratha is made by mixing flour, salt, ajwain seeds, and water to form a dough. The dough is then rolled out and cooked on a griddle until it is golden brown. Ajwain paratha is a flavorful and aromatic bread that is perfect for adding some spice to a meal.
Origins and history
Ajwain paratha originated in North India and is a popular dish in Punjabi cuisine. It is believed to have been created during the Mughal era and has since become a staple in Indian cuisine.
Dietary considerations
Ajwain paratha is vegetarian and can be made vegan by using oil instead of ghee. It contains gluten and is not suitable for those with celiac disease or gluten intolerance.
Variations
Variations of Ajwain paratha include adding different spices or vegetables to the dough. Some popular variations include methi paratha, a fenugreek-flavored bread, and palak paratha, a spinach-flavored bread.
Presentation and garnishing
Ajwain paratha can be presented on a platter with other Indian dishes or served individually. It is often garnished with fresh coriander or mint leaves.
Tips & Tricks
To make the perfect Ajwain paratha, make sure to roll out the dough evenly and sprinkle enough ajwain seeds for maximum flavor.
Side-dishes
Ajwain paratha is often served with curries or chutneys. Some popular side dishes include raita, a yogurt-based dip, or aloo gobi, a potato and cauliflower curry.
Drink pairings
Ajwain paratha pairs well with a variety of drinks, including lassi, a yogurt-based drink, or chai, a spiced tea.
Delicious Ajwain paratha recipes
More dishes from this category... Browse all »
Abud
Arab cuisine
Aish baladi
Egyptian cuisine
Aish merahrah
Egyptian cuisine
Aloo naan
Indian cuisine
Amdo balep
Tibetan cuisine
Amritsari kulcha
Indian cuisine
Anda paratha
Indian cuisine
Bakarkhani
Bangladeshi cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory