Ajwain Paratha

Ingredients

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 teaspoon ajwain (carom seeds) 1 teaspoon ajwain (carom seeds)
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• Oil or ghee, for cooking Oil or ghee, for cooking

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 24g, 0g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, ajwain seeds, and salt.
2. 2.
   Gradually add water and knead the mixture into a soft and pliable dough.
3. 3.
   Divide the dough into small portions and shape them into balls.
4. 4.
   Roll out each ball into a thin disc using a rolling pin and a little flour for dusting.
5. 5.
   Heat a griddle or a tawa over medium heat.
6. 6.
   Place the rolled-out disc on the hot griddle and cook for a minute or until small bubbles start to appear.
7. 7.
   Flip the paratha and drizzle a little oil or ghee on top.
8. 8.
   Cook for another minute or until both sides are golden brown and crispy.
9. 9.
   Remove from the griddle and repeat the process with the remaining dough.
10. 10.
    Serve hot with your favorite Indian curry, chutney, or pickle.

Treat your ingredients with care...

• Ajwain (carom seeds) — Toasting the ajwain seeds lightly before adding them to the dough will enhance their flavor.

Tips & Tricks

• For a softer paratha, you can add a little yogurt or milk to the dough.
• Experiment with different spices like cumin or fennel seeds to create variations of this paratha.
• To make the parathas more flaky, you can brush them with ghee or butter after cooking.

Serving advice

Serve Ajwain Paratha hot off the griddle with a dollop of butter or ghee on top. It pairs well with yogurt, raita, or any Indian curry of your choice.

Presentation advice

Stack the cooked parathas on a plate and garnish with fresh cilantro leaves for a vibrant and appetizing presentation.