Ajwain paratha are made in many Indian homes to serve with Dal and other oil and calorie heavy curries. Carom seeds are an age old remedy to digestive troubles as the seeds aids digestion. Eating these seeds with any heavy curries is believed to prevent indigestion. These ajwain parathas also keep good in the office and school lunch boxes. You can serve these with any veg curry or chicken gravy or even with simple egg curry. To make these, we first prepare a soft yet non-sticky dough and rest it for sometime for softer parathas. Later the dough is rolled to rotis and then ghee is smeared all over. Lastly crushed or whole ajwain is sprinkled all over. We make a layered paratha and then roll it. These are fried in ghee until golden and crisp. While frying the layers of ghee smeared inside the parathas help them to puff and cook well with the help of the steam. So these parathas are softer inside and crisp outside.
How to make Ajwain paratha – step by step photos
- Add flour to a mixing bowl. Add salt, oil and water.
- Mix to form dough using water as needed. Knead well until it turns soft and pliable.
- Wrap it in a moist cotton cloth. Set aside for at least 30 mins. You can also keep it in a box without wrapping in cloth, cover and set aside.
- Knead it once more and divide the dough to 8 equal parts. Roll them to balls. Keep them covered until needed.
- Dust the rolling area or board with flour. Flatten a ball over it. Sprinkle some flour over the ball.
- Roll it to a round layer. Apply melted ghee.
- Sprinkle ajwain or carom seeds all over. You can also use ajwain powder. Roll it lightly once.
- Fold one half of it to the other side as shown in the picture.
- Fold it again to make a triangle.
- Roll it evenly to a triangle paratha. To make it to square parathas you can refer this plain parantha recipe.
- Heat a tawa or pan on a medium heat. While the pan heats, continue to roll the other parathas. When it is hot enough, place the parantha on the tawa. When you see bubbles lightly, flip it and press lightly with a wooden spoon. You will see it puffing very well.
- Smear ghee as needed. Cook it on both the sides until brown spots appear. You will have to adjust the flame as needed. Frying on a high flame may burn and a very low flame is likely to make them very hard. You can also roll these in 2 batches and fry them. Stack them and keep covered in a cloth or kitchen tissues to keep them soft. For more Paratha recipes, you can checkVegetable parathaDal parathaEgg parathaMethi parathaPalak paratha
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