jeera paratha recipe, cumin paratha recipe
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5 from 1 vote

jeera paratha

jeera paratha recipe with step by step photos. a quick paratha made from jeera (cumin), whole wheat flour and ghee (clarified butter).
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: breakfasts
Cuisine: indian
Servings: 10 to 12 parathas
Author: Dassana Amit


for the paratha dough

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

other ingredients for jeera paratha

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


kneading dough for cumin paratha

  • 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 ┬╝th) 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 jeera 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.