Monday, 10 June 2013

Ajwain Paratha - Flakey Indian Pan Fried Flat Bread with Carom Seeds - Potluck Party, Cyber Style !

Made n Enjoyed
Hello readers,

It's the 10th of the month today and I am very excited to take my dish to our virtual Potluck Party, Cyber Style for my lovely friends. I hope they all like it !

Ajwain Paratha in triangle shape, loved by my Dad and of course me too :) He makes them so perfectly. We absolutely adore ajwain paratha, made with Carom seeds-which gives a flavour similar to thyme.

These flavourful and flakey layered parathas perfectly goes with any chutneys, raitas or curry. In our family in most of the paratha or Puri recipe we do add carom seeds, is said to be good for our digestive system. When you fry paratha or Puri's in oil, theses delicacies becomes heavy for our stomach. So next time if you make paratha or Puri's don't forget to add little tiny carom seeds in the dough :)

You will need :-
  • 3 cup whole wheat flour ( chapatti flour ) + extra for dusting
  • 1 tsp. Carom seeds ( ajwain )
  • 2 tbsp. oil + for shallow frying
  • 1/2 tsp. salt

Place flour, salt, ajwain and oil in a big bowl and mix with your hand til you get crumbly mix.
Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes.
When you are ready to make paratha, once again knead dough for one or two minutes.
Then divide the dough in equal sizes and make a round balls.
Dust the flour on working surface, first roll one ball into small circle ( see picture )
Now apply little oil and dust some flour on it ( this step will give you flakey layers )
Fold the circle into semi circle and once again apply little oil and flour and fold it again.
You will have small triangle paratha, roll into a bigger triangle without giving too much pressure, if needed dust some flour and roll paratha.
Heat griddle or tawa on a medium heat .
Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
Flip it over one more time and, using the spatula and apply oil, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness.
Keep each paratha warm, while you repeat to cook them all. Serve hot.
Enjoy with any curry , raita or Chutney.

Note :- If you want to keep your paratha for longer period, add mild yogurt into the dough and add less water.

Linking this to Potluck Party, Cyber Style .
Dad's Cooking event by Me
Celebrate - Love you Dad , series started by Jagruti's Cooking Odyssey guest host by Nabanita.
And Made with Love Mondays by Javelin Warrior's .

Happy Cooking :)


  1. Ajwain paratha looks healthy and yummy.

  2. my favorite and regular in my house,
    already in my blog too :-)

  3. Lovely paratha.. looks yummy !!

  4. Love this flavourful paratha very much.

  5. I love these.. whenever I am travelling my mom packs ajwain paranthas, she says it helps with the digestion and also subsides the effect of eating cold parantha. I love them, just because they are yumm. :)

  6. I've never used or tasted carom seeds but this flat bread sounds so tasty. And it looks delicious. I love pan-frying bread and the tutorial is very helpful...

  7. Wow wow wow is all i can seeing these parathas :)


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