- Prepare the dough by mixing whole wheat flour, ajwain (carom seeds), kasuri methi (dried fenugreek leaves), salt, water, and oil. Knead until smooth and elastic, then rest for at least 20 minutes.
- Blend coriander (cilantro), mint, garlic, ginger, green chilies, spices, peanuts, and lemon juice with a little water to make a thick green chutney.
- Roll the dough into thin circles. Spread the green chutney evenly over each circle, and fold in a zig-zag or pleated pattern to create layers.
- Roll the folded dough into a tight spiral shape. Dust with sesame seeds and gently flatten.
- Cook on a hot tawa (griddle) with oil or ghee, pressing gently, until golden brown and the layers separate. Flip and cook both sides.
- Crush lightly with a spatula before serving hot with butter or raita.
- Calories:202 kcal25%
- Energy:845 kJ22%
- Protein:9 g28%
- Carbohydrates:34 mg40%
- Sugar:2 mg8%
- Salt:227 g25%
- Fat:5 g20%
Last Updated on 4 months by Neha Deshmukh
Ajwain & Kasuri Methi Layered Paratha Recipe – Indian Flatbread
Introduction
Oh, parathas! Is there anything more comforting than a warm, flaky paratha fresh off the tava? This Ajwain & Kasuri Methi Layered Paratha is a family favourite – it’s got this incredible aroma and flavour that just screams ‘home’. I first made this when I was trying to recreate my grandmother’s parathas, and honestly, it took a few tries to get the layers just right. But trust me, the effort is so worth it! It’s perfect for a weekend brunch, a quick dinner, or even a festive treat. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t your average paratha. The combination of ajwain (carom seeds) and kasuri methi (dried fenugreek leaves) gives it a unique, slightly earthy, and wonderfully fragrant flavour. Plus, the layered texture makes every bite a delightful experience. It’s a little bit of work, but the result is a truly special Indian flatbread that’s sure to impress.
Ingredients
Here’s what you’ll need to make these delicious parathas:
- 2 cup wheat flour (atta)
- 0.25 tsp carom seeds (ajwain)
- 1 tsp kasuri methi
- 0.5 tsp salt
- 2 tbsp oil
- 1 cup coriander, roughly chopped
- 0.5 cup mint, roughly chopped
- 2 garlic cloves
- 1 inch ginger, roughly chopped
- 2 green chillies, roughly chopped (adjust to your spice preference!)
- 0.5 tsp cumin powder
- 0.5 tsp aamchur (dry mango powder)
- 0.25 tsp pepper powder
- 0.5 tsp chaat masala
- 2 tbsp roasted peanuts
- 2 tbsp lemon juice
Ingredient Notes
Let’s talk ingredients! Using the right kind of wheat flour makes a big difference. I prefer using a good quality whole wheat atta – the kind that’s a little bit coarse. It gives the parathas a lovely texture.
- Kasuri Methi: This adds a beautiful aroma and slightly bitter flavour. Don’t skip it! You can find it at most Indian grocery stores. Rubbing it between your palms before adding it releases its fragrance.
- Ajwain: These tiny seeds aren’t just about flavour; they’re also known for their digestive properties. My mom always said a little ajwain helps with bloating!
- Aamchur: This adds a lovely tanginess to the chutney. If you don’t have it, a squeeze of extra lemon juice will do.
- Green Chillies: Feel free to adjust the number of green chillies depending on how spicy you like things. I usually use 2, but sometimes my husband asks for 3!
Step-By-Step Instructions
Alright, let’s get down to making these parathas!
- Make the Dough: In a large bowl, combine the wheat flour, ajwain, kasuri methi, salt, and oil. Gradually add water, kneading until you have a smooth and pliable dough. It should be soft, but not sticky. Cover and let it rest for at least 20 minutes. This resting time is crucial – it allows the gluten to relax, making the parathas softer.
- Prepare the Green Chutney: While the dough rests, let’s make the chutney. In a blender, combine the coriander, mint, garlic, ginger, green chillies, cumin powder, aamchur, pepper powder, chaat masala, roasted peanuts, and lemon juice. Blend until you have a thick, vibrant green chutney. Add a splash of water if needed to get the right consistency.
- Roll and Spread: Divide the dough into equal-sized balls (about the size of a golf ball). Roll each ball into a thin circle, about 6-8 inches in diameter. Spread a generous amount of the green chutney evenly over the circle, leaving a small border around the edge.
- Layer it Up: Now for the fun part! Starting from one edge, make a zig-zag fold across the circle, creating layers. Continue folding until you have a long, folded strip.
- Spiral and Flatten: Gently roll the folded strip into a spiral, tucking the end underneath. Lightly dust the spiral with dry flour and gently flatten it into a circle, about 4-5 inches in diameter. Be careful not to press too hard, or you’ll lose the layers!
- Cook to Perfection: Heat a hot tawa (flat griddle) over medium heat. Add a little oil or ghee. Place the paratha on the tawa and cook for 2-3 minutes per side, or until golden brown and the layers start to separate. Gently press the paratha with a spatula to help it cook evenly.
- Serve & Enjoy: Crush the paratha lightly with a clean cloth or spatula. This helps to fluff up the layers. Serve immediately with butter, raita, or your favourite accompaniment.
Expert Tips
- Don’t over-knead the dough. Over-kneading can make the parathas tough.
- Make sure the tawa is hot enough before you start cooking.
- Use enough oil or ghee to prevent the parathas from sticking.
- Don’t overcrowd the tawa. Cook one paratha at a time for best results.
Variations
- Vegan Option: Simply substitute ghee with oil when cooking the parathas.
- Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the amount of water.
- Spice Level Adjustment: Reduce or omit the green chillies for a milder flavour.
- Festival Adaptations: These parathas are fantastic with chole (chickpea curry) during Holi or with a rich dal during Diwali.
Serving Suggestions
These parathas are incredibly versatile! Here are a few of my favourite ways to serve them:
- With a dollop of homemade butter.
- Alongside a cooling raita (yogurt dip).
- Paired with a spicy pickle.
- Served with a hearty bowl of dal.
Storage Instructions
Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They won’t be as flaky as when they’re freshly made, but they’ll still be delicious!
FAQs
- What is the best way to get the paratha layers flaky? The key is to roll the dough thinly, spread the chutney evenly, and fold it carefully into layers. Don’t press too hard when flattening the spiral.
- Can I make the green chutney ahead of time? How long will it keep? Yes, you can! The chutney will keep in an airtight container in the refrigerator for up to 3 days.
- What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.
- Can I use store-bought roti/paratha dough for this recipe? While you can, the flavour and texture won’t be quite the same. Making your own dough is highly recommended!
- What is the best accompaniment for Ajwain Paratha – is it butter, raita, or something else? Honestly, all of the above! It really depends on your preference. I personally love it with a generous dollop of butter and a side of raita.