Ajwain paratha/roti – This fragrant Indian flatbread made with carom seeds and whole wheat flour is a superb option when you find yourself within the mood for something different. This fragrant paratha is ideal for dunking in your curries or serving for breakfast or snacks, together with pickle and raita.
This flavorful ajwain paratha is great for when you find yourself within the mood to make something else apart from the standard paratha or roti.
Ajwain (carom seeds) have a fragrant and deliciously distinct flavor that makes this paratha unique and irresistible. It goes well with curries and Indian vegetable side dishes, but you possibly can serve it with a side of pickle, homemade yogurt, or a dollop of butter as well.
Not only is Ajwain known for its flavor, but additionally it is popular due to its health advantages. That’s yet another reason to do this ajwain paratha recipe 🙂
Alternate names: In Indian homes, this paratha also goes by ajwain roti, ajwain ka paratha, namak ajwain paratha, carom seeds flatbread, etc.
Carom seeds (ajwain) health advantages
Ajwain is a small seed-like fruit with a robust, barely bitter, pungent taste with an aroma much like thyme. Additionally it is called carom seed or bishops weed.
Ajwain seeds contain a small amount of oil (called ajwain oil) that accommodates thymol which is usually used to treat digestive issues. Here’s just a few of the health advantages of ajwain –
- It helps relieve indigestion, bloating, and gas.
- Has antifungal and antibacterial properties.
- Lowers blood pressure.
- The anti-inflammatory properties of ajwain help with pain relief tied to arthritis, tooth, etc.
To learn more, read health advantages of ajwain.
Fun fact: In most Indian households, including mine, if anyone complains of abdominal discomfort, the very first thing we do is drink a concoction of roasted ajwain seeds boiled in water. It at all times helps with any digestive issues.
Paratha vs. roti
Though roti and paratha have the identical ingredients and are each unleavened, there may be one distinct factor that differentiates them….layers!
Parathas, when rolled, are slathered with ghee after which folded. This rolling-out process is kind of different from roti. This also makes the parathas flaky, layered, and high in calories.
Reasons to like this recipe
- Ajwain ka paratha keeps you satiated for a very long time because of the filling whole wheat flour base.
- Can prep ahead – great for meal planning. Since this paratha recipe keeps for as much as 5 days within the refrigerator, you possibly can easily make them during your weekly meal prep time and eat on all of them week.
- Tastes delicious – The ajwain added within the dough leads to a completely delicious paratha you’ll want to eat with every little thing.
- Needs only just a few ingredients – Made with 6 pantry-staple ingredients, this easy laccha paratha quickly comes together any day of the week.
Here’s what you could make the recipe
You’ll need the next equipment to make parathas
Recipe modifications
- Replace ghee with oil for a vegan version.
- Ajwain stuffing – As a substitute of adding carom seeds or ajwain to the dough, sprinkle them when you first rolled out the dough right into a circular shape and brush ghee on top. You’ll be able to proceed to fold and roll as outlined within the recipe.
- Spice it up – Make masala paratha by adding 1/2 teaspoon of those spice powders – red chili powder, coriander, and cumin powder while making the dough.
- Ajwain kali mirch paratha – add about 0.5 teaspoons of freshly ground pepper while making the dough to make this variation.
- Ajwain mirch paratha – to make this add 1-2 finely chopped green chilies while making the paratha dough.
Find out how to prep ahead
The dough stays within the refrigerator in an air-tight container for as much as 3 days. Frozen for a month. Bring the dough to room temperature before rolling out the parathas.
Storage suggestions
Refrigerator – When cooled and placed in an air-tight container, ajwain parathas last for 4-5 days.
Freezer – Paratha keep for 2-3 months when frozen. I like to recommend separating them with parchment paper, or they’ll stick together.
Reheat – For refrigerated parathas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. If parathas are frozen, use a tava/skillet to reheat for best results.
Other easy paratha recipes to try
In the event you enjoyed this fragrant ajwain paratha, you should try just a few of my other paratha recipes, in addition to a few of my other Indian flatbreads. Listed below are just a few of my favorites:
- Onion paratha – Full of onions and fragrant spices, this stuffed paratha recipe packs a punch.
- Masala Paratha – a skinny, flavorful, and flaky flatbread full of delicious masala spices.
- Paneer paratha – One other Indian flatbread, but this one is filled with yummy cottage cheese and is great any time of day – it also freezes very well!
- Aloo Paratha – An Indian flatbread that’s filled with potatoes!
- Laccha Paratha – Flaky and crisp, this layered paratha with golden brown spots comes along with five easy ingredients.
The recipe below shares step-by-step pictures on the right way to make a square paratha. Try this plain paratha post, where I share the right way to make round, square and triangle parathas.
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Ajwain Paratha recipe
Ajwain paratha – This fragrant Indian flatbread made with carom seeds and whole wheat flour is a superb option when you find yourself within the mood for something different. Serve it with curries or dal or for breakfast / snacks together with pickle and raita.
- 3 cups whole wheat flour
- 1 tablespoon carom seeds (ajwain)
- ½ teaspoon salt optional
- 2 tablespoons oil (avocado or vegetable) + 1/4th teaspoon oil
- 1.5 cups water or as needed, at room temperature
For rolling out
- ¼ cup whole wheat flour for rolling
- Melted ghee (as needed)
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Making parathas (to cook rotis, scroll down)
- To lock up the method, roll out the following paratha as one cooks within the pan.
- Ensure that to dust off the surplus flour from the paratha before you cook it. This prevents the paratha from getting hard.
- Before storing it in an air-tight container, let the paratha cool down for not less than 5-6 minutes to avoid making it soggy.
Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you’ve health issues, please work with a registered dietician or nutritionist.
Calories: 137kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 99mgPotassium: 118mgFiber: 4gSugar: 0.1gVitamin A: 3IUCalcium: 12mgIron: 1mg
