Ajwain Paratha is a simple paratha flavored with ajwain seeds. It is an easy alternate to plain paratha. It is just simple flavored paratha made with whole wheat flour and ajwain seeds. It gives a mild spicy aroma and makes the paratha taste little different even with very few ingredients. It is one of those easy parathas you can make anytime.

This paratha is mostly made for breakfast or dinner and goes well with gravy, curd or even simple pickle. It feels light on stomach and easy to digest, so many people prefer this often. It is easy to make and does not take much time also, good for busy days when cooking needs to be quick.

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About Ajwain Paratha

Ajwain paratha is just made with few steps and pantry ingredients available at home. The raw dough has strong flavor because of ajwain, but after cooking it taste really nice and balanced. The flavor spreads in the dough so every bite taste good, even kids usually enjoy it without any complaints.

The texture is soft inside and it has light crisp layers outside if cooked perfectly. It has nice softness and little flakiness as oil is applied while folding. In this recipe it is not very crispy like lachha paratha, but still easy to eat. You can cook them on medium flame, gives good color.

This recipe is made with simple daily ingredients. You can add more crushed ajwain for stronger taste, or keep little mild if you want. Sometimes I add pinch of chilli powder or kasuri methi for little variation, but basic version itself feels very comforting and homely taste.

I usually make this paratha on busy mornings when nothing else ready. You can just serve it curd or sabzi. Ajwain Paratha is nothing but adding ajwain / carom seeds / omam to the usual whole wheat flour dough. This paratha is so flavourful and flaky that anyone will easily fall for it.

Ajwain is a proved medicine for cough,cold and even indigestion. It fulfills the twin purpose of adding flavour to your dish and has numerous health benefits too.

Ajwain Paratha Ingredients

• Wheat flour - I used for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like softer parathas.
• Ajwain - I have added ajwain mainly for flavor and digestion. It gives strong aroma when cooked. 
• Ghee - I used in the dough for softness and rich taste. It makes the paratha softer. You can replace it with oil also.
• Water - Water is used to knead the dough. Just add little by little so dough does not become sticky. Warm water can be used too.
• Oil - Oil is used for spreading while folding and also for cooking. It helps in forming light layers. You can use ghee for roasting also.

Why This Recipe Works

• This recipe is very easy and uses simple pantry ingredients.
• Ajwain helps digestion and makes the paratha light to eat.
• It does not need stuffing so it saves lot of time.
• This paratha goes well with many side dishes easily.
• You can prepare the dough earlier and cook when needed.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Ajwain Paratha Step by step

1.Measure whole wheat flour and take it in a mixing bowl. Add ajwain,required salt and ghee.

2.First mix well with your fingers for the distribution to be even.

3.Then add water little by little to form a dough.Knead well to form a soft non-sticky dough.

4.Rest for 15 minutes undisturbed. Make small balls out of the dough and keep it ready. Now take a ball and place it on the chapathi rolling board.

5.Using a chapathi roller, roll it slightly. Then spread little oil on it using a spoon.Fold from one side(from top) then other side covering the previous fold( from bottom). Again spread oil.

6.Again fold from left and right. Flip it, sprinkle little flour.

7.Then roll it to a slightly thick square shaped paratha. Heat a tawa,drizzle little oil place the paratha when it will start to bubble up.

8.When it starts to bubble up, press with a ladle it will puff up,flip to other side, spread oil / ghee and cook till golden spots appear.

Serve hot.

Expert Tips

• Dough kneading - I make sure to knead the dough well till it turns soft. I usually knead for few minutes like chapathi dough.
• Resting the dough - I try not to skip resting time. Resting helps in soft paratha and easy rolling. Even 15 minutes is enough.
• Folding step - I spread oil evenly while folding. Do not rush this step as it helps in getting layers in paratha.
• Cooking flame - I always cook on medium flame only. High flame will burn the paratha fast and inside may stay raw.
• Using ghee - You can apply ghee fully for richer taste. I usually use oil and add little ghee at the end.

Serving and Storage

Serve this hot with curd, pickle or any gravy. This goes well with vegetable kurma or simple dal also. You can pack it for lunch as it stays soft for some time. Store leftover dough in fridge for up to 2 days. Before using keep it outside for few minutes.

FAQS

1.Can I skip ghee in dough?

Yes you can skip ghee and use oil instead. Paratha will still come soft but ghee gives better flavor.

2.Can I make it without folding?

You can roll it directly like chapati, but folding gives better texture. Try not to skip if possible.

3.Is this good for digestion?

Yes ajwain helps digestion and that is why this paratha feels light after eating.

4.Can I prepare dough in advance?

Yes you can prepare dough and keep in fridge for 2 days. It helps a lot on busy mornings.

5.Can I add extra spices?

You can add little chilli powder or kasuri methi. But plain ajwain taste itself is very nice.

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