here’s another paratha that i make for breakfasts or quick brunch. some days when i am too tied up, i just make these ajwain parathas and onion parathas and we have them with mango pickle or a side vegetable dish.
these parathas dry out after cooling, so they are best had hot. they are made with a special folding technique which gives the parathas a square shape. much similar to the way i make plain parathas. so i have included step by step pics in this post.
these parathas can be fried with oil or ghee. back home in delhi, the family fries the parathas with lots of ghee. the taste is much different when you use ghee than oil, but i am not complaining
these parathas are flaky and have to be fried on a hot tava/griddle. if you fry them on a not so hot tava, they become dense and hard. but make sure that you keep on regulating the temperature while frying as too hot the tava may burn the paratha. secondly they have to be fried in good amounts of ghee or oil, so don’t be a miser. this is what makes these parathas crisp and flaky.
ajwain or carom seeds (also known as bishop’s weed) lend their fragrant aroma to these parathas. ajwain has digestive properties and hence they are added to puris, pakoras, chana and samosa pastry.
ajwain has other healing and medicinal benefits as well.
sharing a step by step method to make ajwain paratha:
1: on a dusted board or surface make a small disc from a medium sized ball of the dough. spread some oil and sprinkle the ajwain/carom seeds and salt on top.
2: fold from one side.
3: apply oil or ghee on the folded part. here i used sesame oil.
4: fold the other side covering the previous folded side.
5: apply oil to this side also.
6: fold vertically now.
7: and continue to fold once more.
8: press lightly… sprinkle some flour and roll with a rolling pin…
9: to a square paratha.
10: on a hot tava or griddle fry the parathas with some oil or ghee till both sides are browned and cooked uniformly.
11:a little extra browning is alright too.
12: serve hot with mango or lime pickle or just have them plain with indian masala chai.
ajwain paratha recipe details below:
- 2 cups whole wheat flour/atta
- 1 or 2 tsp oil or ghee
- salt and water as required
- 1 tbsp carom seeds/ajwain
- oil or ghee as required
- salt as required
- mix the salt with the flour.
- add the oil/ghee and some water.
- knead into a smooth dough.
- add some more water if required.
- keep the dough covered for 15-20 minutes.
- take a medium sized ball from the dough.
- roll it into a small disc/round of about 3-4 inches in diameter.
- apply or brush oil or ghee on the surface.
- sprinkle ¼ tsp or less of the ajwain seeds along with a pinch of salt
- fold the dough as shown in the method above applying ghee or oil.
- roll into a paratha of approx 6 to 7 inches diameter.
- fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.
- serve hot with some pickle or raita.
- this paratha can also be served with a side indian veggie dish.