Ajwain paratha is a type of Indian bread made with wheat and ajwain (celery seeds). This crispy, flaky, whole wheat, flat, aromatic bread has to be cooked on a hot tawa or griddle. These parathas dry out after cooling, so they are best to be served hot. You can add oil or ghee to the parathas as per your preference, but definitely generous amount of ghee adds to the taste. A variation to this recipe is to add some amount of cumin seeds in addition to the celery seeds. You can also add the celery seeds while kneading instead of adding them during rolling. I have tried both ways, and honestly both of them taste good. 🙂
Time to start kneading…..
Ingredients
For the dough
- 2 cups whole Wheat flour (Atta)
- 1-2 tsps. Oil or ghee
- Salt, as required
- Water, as required
For the paratha
- 2 tbsps. Ajwain (carom seeds or omam)
- Oil or ghee, as required
- Salt, as required
Method
- Mix the salt with the flour. Add the oil/ghee and some water.
- Knead into smooth dough.
- Keep the dough covered for 15-20 minutes.
- Take a medium sized ball from the dough.
- Roll it into a small disc/round of about 3-4 inches in diameter.
- Apply or brush oil or ghee on the surface.
- Sprinkle 1/4 tsp. or less of the ajwain seeds.
- Fold the dough applying ghee or oil.
- Roll the paratha into triangular shapes.
- Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.
- Serve ajwain paratha hot with some pickle or raita or a side Indian dish.