jeera paratha

Jeera paratha recipe with step by step photos. A quick paratha made from jeera (cumin), whole wheat flour (atta) and ghee (clarified butter).

These jeera parathas taste best when hot. they have a flaky texture from outside and are soft from within. These parathas are made with the folding technique. I have given square shape to the parathas but you can give round shape or triangular shape too. 

jeera paratha recipe

A similar variation of paratha that I make is Ajwain paratha made with carom seeds. For roasting the parathas you can use either ghee or oil.

Cumin is known for its digestive properties. also cumin seeds have a distinct flavor and aroma. Cumin seeds (jeera) is used widely in Indian cuisine and many other cuisines. In India cumin seeds are added while tempering in dals (lentils) and are also used in many Indian recipes.

The jeera paratha can be had plain or served with mango pickle, green chilli pickle, lemon pickle or curd.

How to make jeera paratha

1. Measure and keep all the ingredients ready for making paratha.

jeera paratha recipe

2. Take 2 cups whole wheat flour in a big thali or vessel.

jeera paratha recipe

3. Add salt as required.

jeera paratha recipe

4. Add 1 to 2 teaspoons ghee or oil.

jeera paratha recipe

5. Make small hole in the center, pour water as required. I used about 1 cup of water.

jeera paratha recipe

6. Mix everything very well.

jeera paratha recipe

7. Start gathering all the mixture. Knead into a soft and smooth dough.

jeera paratha recipe

8. Allow the dough to rest for 10-15 minutes. You can cover the dough with a linen cloth or a vessel/dish covering the dough.

jeera paratha recipe

9. Remove the dish or cloth.

jeera paratha recipe

Making jeera paratha

10. Make medium-sized balls. I got about 7 balls from the dough.

jeera paratha recipe

11. Dust some flour on a medium-sized ball.

jeera paratha recipe

12. On a dusted board or surface make a small disc from a medium-sized ball of the dough.

jeera paratha recipe

13. Spread some ghee or oil.

jeera paratha recipe

14. Next sprinkle some cumin seeds on the top.

jeera paratha recipe

15. Fold from one side.

jeera paratha recipe

16. Apply ghee or oil on the folded part.

jeera paratha recipe

17. Fold the other side covering the previous folded side.

jeera paratha recipe

18. Apply ghee or oil to this side also.

jeera paratha recipe

19. Fold vertically now.

jeera paratha recipe

20. And continue to fold once more.

jeera paratha recipe

21. Press lightly. Dust some flour and roll with a rolling pin.

jeera paratha recipe

22. Roll to a square paratha. You can also roll the paratha to a round or oval shape.

jeera paratha recipe

23. Lace the rolled paratha on a hot tava or griddle.

jeera paratha recipe

24. When one side is partly cooked (about ¼th).

jeera paratha recipe

25. Then flip it.

26. Spread some oil or ghee on the partly cooked side.

jeera paratha recipe

27. Now with the help of tongs or spatula we will flip the paratha again. spread some oil or ghee on the side which is facing you.

jeera paratha recipe

28. Flip again a couple of times.

jeera paratha recipe

29. Also press the sides of the paratha so that the edges are cooked well.

jeera paratha recipe

30. Roast till the paratha is cooked well and you see some golden or brown spots on the paratha. a little extra browning is okay too.

jeera paratha recipe

31. Remove the jeera paratha and place aside. Similarly, make all paratha this way.

jeera paratha recipe

32. You can serve Jeera paratha hot or stack them up in a roti basket or casserole and later serve warm. The parathas can be had plain or served with mango pickle, green chilli pickle, lemon pickle or curd. A cup of hot ginger tea will also go well with it.

jeera paratha
More Paratha recipes

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Jeera Paratha

5 from 1 vote
Jeera paratha is a whole wheat flatbread that is flavored with cumin seeds.
jeera paratha recipe, cumin paratha recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Course:breakfasts
Cuisine:indian
Diet:vegetarian
Servings (change the number to scale):10 to 12 parathas
(1 CUP = 250 ML)

INGREDIENTS

for the paratha dough

  • 2 cups whole wheat flour
  • 1 to 2 teaspoons ghee (clarified butter) or oil
  • salt as required
  • water as required

other ingredients

  • 1 tablespoon cumin seeds (jeera)
  • ghee or oil as required

INSTRUCTIONS

kneading dough

  • Take 2 cups whole wheat flour in a big thali/parat or vessel.
  • Add salt as required and 1 to 2 teaspoons ghee or oil.
  • Make small hole in the center and pour water as required. I used about 1 cup of water.
  • Mix everything very well. The mixture will look like bread crumbs.
  • Start gathering all the mixture. Knead into a soft and smooth dough.
  • Allow the dough to rest for about 20 minutes. You can cover the dough with a linen cloth or a vessel/dish covering the dough.

rolling jeera paratha

  • Later remove the dish or cloth. make medium-sized balls. dust some flour on a medium-sized ball.
  • On a dusted board or surface make a small disc from a medium sized ball of the dough.
  • Spread some ghee or oil. Next sprinkle some cumin seeds on the top. Fold from one side.
  • Apply ghee or oil on the folded part.
  • Fold the other side covering the previous folded side. Apply ghee or oil to this side also.
  • Fold vertically now and continue to fold once more.
  • Press lightly. Dust some flour and roll with a rolling pin to a square paratha.

making jeera paratha

  • Place the rolled cumin paratha on a hot tava or griddle.
  • When one side is partly cooked (about ¼th) Then flip it.
  • Spread some oil or ghee on the partly cooked side.
  • Now with the help of tongs or spatula, flip the paratha again. Spread some oil or ghee on the side which is facing you.
  • Flip again a couple of times. Also press the sides of the paratha, so that the edges are cooked well.
  • Roast till the paratha is cooked well and you see some golden or brown spots on the paratha. A little extra browning is okay too.
  • Remove the paratha and place aside. Similarly make all jeera paratha this way.
  • You can serve these jeera paratha hot or stack them up in a roti basket or casserole and later serve warm.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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1 comments/reviews

  1. I tasted in an indian restaurant in Florence. I like cooking indian recipes and I will try to prepare it5 stars