Crispy Ajwain Paratha

These shallow-fried wholewheat Punjabi-style Ajwain Paratha are crispy and flaky, perfect for dipping into Indian curries and Pineapple Chutney.

Punjabi paratha made with carom seeds served with curry on a plate.




CRISPY AJWAIN PARATHA | PUNJABI PARATHA



What is Paratha?


Paratha is an Indian style flatbread, hugely popular in North India, that is prepared with wholewheat flour and roasted on a skillet with oil or ghee until you get light golden spots on both sides.

The word Paratha is an amalgamation of the Hindi words ' PARAT' means 'Big Plate' and 'AATA' means 'Flour'.

Plain paratha without any spices or vegetable pair so well with spicy curries such as Niramish Paneer, Rasadar Kala Chana Nu Saak (Black Chickpea Curry)

Add some basic spices and vegetables to the dough to make tasty and flavourful paratha that makes heavenly pair with Fruit and Nut Raita or Instant Raiti Gor Keri pickle.

On the other hand, stuffed parathas make a filling and delightful meal, it can be filled with savoury stuffing such as humble potatoes. We can't get enough of our Potato and Onion Paratha.

You can have very soft or crispy paratha depending on what type of side dish you pair them with.

What is Ajwain and its benefits?




Ajwain or Ajmo in Gujarati, or Carom seeds or Bishops weed is rich in fibre, minerals, vitamins and antioxidants.

These carom seeds are tiny but they are packed with flavours and benefits and are a common spice ingredient available in every Indian household.

Usually, these seeds are added to savoury dishes, especially fried ones which may give you some abdominal discomfort or acidity but ajwain makes the meal easier to digest.

Crispy Ajwain Paratha


✓ My late Nanaji used to love them and he made them so perfectly. We absolutely adore ajwain paratha.

✓ Ajwain paratha is a variation of the basic Plain Paratha where just a tiny amount of carom seeds are added to the dough, carom seeds give a flavour similar to thyme.

✓ But whatever difference is there, it is all due to these tiny but mighty seeds. Ajwain makes these parathas really tasty and inviting.

✓ This Indian paratha recipe is prepared with basic wholewheat flour which is a staple in every Indian kitchen.

✓ Serve it for breakfast, lunch or dinner as these are easy to pull off.

What goes in Ajwain Paratha


● Wholewheat flour

● Ajwain

● Oil

● Salt

Tips


⇒ Do not compromise in adding oil

⇒ Rest the dough for at least 10 minutes

⇒ Best served warm

⇒ Make plain like roti, a triangle with layers or lachha paratha

⇒ Frying in ghee makes them authentic punjabi paratha..but vegans can use oil.


What to serve with Crispy Ajwain Paratha?


These parathas are pair so well with any Indian style curry, sabaji or daal. Serve it at breakfast with a cup of chai and aloo ki sabji.

I personally love to devour with Ringan Bateta Nu Saak (potato and aubergine curry) and chaas.



How to make Triangle Paratha? 


In a parat (big and wide plate) or bowl combine flour, salt, ajwain and little oil.

Knead, soft and pliable dough using water.

Cover the dough with a clean kitchen towel and leave it for 10 minutes.

When you are ready to make paratha, once again knead the dough for one or two minutes.


Divide the dough in equal sizes and make round balls.

Dust the flour on working surface, first roll one ball into a small circle.


Now apply little oil and dust some flour on it ( this step will give you flakey layers )


Fold the circle into a 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 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.





    More Paratha Recipes


    Raw Banana and Oats Paratha

    Daal Matar Paratha

    Coconut Milk Paratha



    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


    Method:-
    Place flour, salt, ajwain and oil in a big bowl and mix with your hand till you get a 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 the dough for one or two minutes.
    Then divide the dough in equal sizes and make round balls.
    Dust the flour on working surface, first roll one ball into a 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 a 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 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 a longer period, add mild yogurt into the dough and add less water.

    11 comments

    1. Ajwain paratha looks healthy and yummy.

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

      ReplyDelete
    3. Lovely paratha.. looks yummy !!

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    4. Love this flavourful paratha very much.

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    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. :)

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    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...

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

      ReplyDelete

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