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.
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.
2. Take 2 cups whole wheat flour in a big thali or vessel.
3. Add salt as required.
4. Add 1 to 2 teaspoons ghee or oil.
5. Make small hole in the center, pour water as required. I used about 1 cup of water.
6. Mix everything very well.
7. Start gathering all the mixture. Knead into a soft and smooth dough.
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.
9. Remove the dish or cloth.
Making jeera paratha
10. Make medium-sized balls. I got about 7 balls from the dough.
11. Dust some flour on a medium-sized ball.
12. On a dusted board or surface make a small disc from a medium-sized ball of the dough.
13. Spread some ghee or oil.
14. Next sprinkle some cumin seeds on the top.
15. Fold from one side.
16. Apply ghee or oil on the folded part.
17. Fold the other side covering the previous folded side.
18. Apply ghee or oil to this side also.
19. Fold vertically now.
20. And continue to fold once more.
21. Press lightly. Dust some flour and roll with a rolling pin.
22. Roll to a square paratha. You can also roll the paratha to a round or oval shape.
23. Lace the rolled paratha on a hot tava or griddle.
24. When one side is partly cooked (about ¼th).
25. Then flip it.
26. Spread some oil or ghee on the partly cooked side.
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.
28. Flip again a couple of times.
29. Also press the sides of the paratha so that the edges are cooked well.
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.
31. Remove the jeera paratha and place aside. Similarly, make all paratha this way.
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.
More Paratha recipes
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Jeera Paratha
By Dassana Amit
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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I tasted in an indian restaurant in Florence. I like cooking indian recipes and I will try to prepare it