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Triangular Ajwain Paratha stacked on a basket, with a green chili on it. Seen in the background is some green capsicums veg

Ajwain Paratha (Carom seeds flatbread)

Ajwain Paratha or Carom seeds flatbread are flaky unleavened flatbread that can be enjoyed for breakfast, lunch, or packed in your lunch box or for your picnics or enjoyed as a travel food.
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Servings: 4 parathas

Ingredients

For the dough

  • 1 Cup whole wheat flour
  • Salt
  • 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

Instructions

Make the dough

  • In a large bowl add in the flour.
    1 Cup whole wheat flour
  • Add salt and mix.
    Salt
  • 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.

Notes

  • 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.