Ajwain Paratha or Carom seeds flatbread are flaky unleavened flatbread made using whole wheat flour and carom seeds. They can be enjoyed for breakfast, lunch, or packed in your lunch box or for your picnics or accompanied as a travel food.
These parathas are easy to make and pair well with a lot of dishes. They are best when you have some heavy curry as carom seeds in the parathas make it lighter and easy to digest. For me or my family it is best for breakfast with tea. I also like it with simple plain yogurt that is flavoured with a bit of salt and roasted cumin powder.
Benefits of Carom seeds?
Carom seeds or Ajwain are believed to keep good gut health and help in weight loss. They are also good for cough and cold too. I always make this Ajwain Tea or Ajwain water or kadha, when we have some cough and cold. The seeds have a strong bitter taste but are generally added to many dishes. Crushing the seeds slightly between your palms helps to release the flavors.
However, with all, it needs to be consumed in moderation as too much consumption might lead to acidity and bloating.
Ajwain leaves are edible too and generally pakoras are made using it. I am trying to grow this here but because of the climate I am unable too. However it’s close cousin Borage can be grown and I have that in my garden.
I enjoyed this ajwain paratha the other day as a part of a thali. A complete every day thali, with Ajwain Paratha, Besan Simla Mirchi, Whole green moong dal curry ,yogurt, rice and green chili.
Process of making Ajwain Paratha
Coming back to this parathas, it is fairly easy to make. I am using my regular whole wheat dough. I stuff the seeds while rolling the parathas as we like it flaky and crispy. Some however knead the seeds in the dough itself. Either way it’s good.
While adding carom seeds , I add a bit of ghee and some dry whole wheat flour. Then make a fold and again repeat the process. This makes it flaky. One can even make this similar to laccha paratha or this warqi paratha.
I like to give them a triangular shape just as the way these parathas are mostly made in North India. Though it is very difficult for me to make triangular shapes as used to making round flatbreads. One can make rectangles, square or any shape. It does not matter, once the taste is good.
Shelf life of the Ajwain parathas
This parathas can stay good for 1-2 days at room temperature if cooked properly. Hence this is best as a travel or a picnic food too.
Can the parathas be frozen
Yes they can be frozen. Either roll them and freeze them or cook them and freeze them. Refer my post here on how to freeze parathas. When needed cook them from uncooked or if already cooked either shallow fry them a bit or defrost and microwave it.
This is not Vegan and Gluten-Free. It is not vegan as I am using ghee, but once can replace it with oil to make it vegan. It is not gluten-free as I am using whole wheat flour.
Ajwain Paratha (Carom seeds flatbread)
For the dough
- 1 Cup whole wheat flour
- Salt to taste
- Room temperature water to knead the dough
- Extra flour for rolling the parathas
For the stuffing and shallow frying
- 1-2 tablespoon carom seeds
- 2-3 tablespoon ghee/clarified butter One can replace it with oil
Make the dough
- In a large bowl add in the flour.1 Cup whole wheat flour
- Add salt and mix.Salt to taste
- Slowly add water and knead it to a semi stiff consistency.Room temperature water to knead the dough
- Let the dough rest for at least 30 minutes.
Making of the paratha
- Divide the dough into lemon (1-1.5 inches diameter) size balls.
- Add some dry flour and roll into a circular disc of 2-3 inches diameter.
- Now apply ¼-½ teaspoon of ghee all over.2-3 tablespoon ghee/clarified butter
- Spread about ¼-1/2 teaspoon of carom seeds.1-2 tablespoon carom seeds
- Add some dry flour (Optional) but add a flaky texture.Extra flour for rolling the parathas
- Fold the paratha into a semi circular shape and press it so that it seals.
- Again apply some ghee, carom seeds and dry flour to it.
- Fold into a triangle shape and press it with your hands to seal it.
- Apply some dry flour and roll into a triangular shape.
Shallow frying the paratha
- Heat a tawa on medium high heat.
- Once hot apply some ghee on it.2-3 tablespoon ghee/clarified butter
- Now add the paratha, the rolled side down.
- Let it cook on one side for 30-40 seconds.
- Flip and let it cook on the other side for 1 – 1.5 minutes until you see bubbles start appearing on the top.
- Now apply ghee on and cook on both the sides until done.
- If you want the parathas to be soft, do not apply too much pressure and once cooked remove it.
- If you want it crispy, cook the paratha a bit more and alongside the edges by applying slight pressure with the help of your spoon.
- Once they are cooked, cover it with a clean muslin cloth and store it in an air-tight container.
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are a rough guide only. Feel free to change the proportions.
Sharing this with
- Ajwain Paratha from Cook with Renu/
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- Ginger Earl Grey Date Sourodugh Bread from A Messy Kitchen
- Fire roasted corn fritters from Palatable Pastime
- Sourdough Chocolate Cardamom Bread from Zesty South Indian Kitchen
- Overnight Sourdough Cinnamon Waffles from Food Lust People Love
- Stuffed Cheesy Braided Turkish Kebab Bread Rolls by Sneha’s Recipe
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