Ajwain paratha recipe with step by step photos – 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 like Aloo matar, Aloo gobi, Matar paneer, Veg korma or dal recipes like Dal fry, Dal tadka etc.
These ajwain 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 ajwain 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 masala puris, Pakora, Chana masala and Samosa.
If you are looking for more Paratha recipes then do check:
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for the dough
- 2 cups whole wheat flour
- 1 or 2 teaspoon oil or ghee (clarified butter)
- salt as required
- water as required
for the paratha
- 1 tablespoon ajwain (carom seeds or thymol seeds or bishops weed or omam or owa or ajmo)
- 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.
- On a hot tawa (skillet or griddle) place the rolled paratha. The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Keep the flame to medium-high to high.
- Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.
- You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. Also make sure that the paratha edges are cooked well. If not then press them with a spatula for even cooking. Make all parathas this way.
- You can serve them hot or stack them in a roti basket to be served later.
- Serve these ajwain parathas hot or warm with some lemon pickle or mango pickle or raita or with a cup of hot tea.
- Ajwain paratha can also be served with a side indian veggie dish. They can also be packed in tiffin box or lunch box.
- A variation to this recipe, is to add some cumin/jeera along with the ajwain.
- The recipe can be doubled or tripled.
- For best taste have the parathas hot as they are made.
Nutrition Info Approximate values
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Lets start step by step ajwain paratha recipe:
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 ajwain parathas with some oil or ghee till both sides are browned and cooked uniformly.
11: a little extra browning is alright too.
12: Serve ajwain paratha hot with aam ka achaar or just have them plain with Indian Masala chai. you can also serve it with veggie recipes like Veg handi, Veg kadai, Veg kurma, aloo gobi matar or dal recipes like dal fry, dal tadka, Chana dal etc.