Last Updated on 2 months by Neha Deshmukh

Ajwain Paratha Recipe – Easy Whole Wheat Indian Flatbread

Introduction

Oh, parathas! Is there anything more comforting? This Ajwain Paratha recipe is a real favourite in my family – the subtle flavour of ajwain (carom seeds) just elevates a simple flatbread to something truly special. I first made these when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get the puff just right. But trust me, the effort is so worth it! They’re perfect for a quick breakfast, lunch, or even a light dinner. Let’s get cooking!

Why You’ll Love This Recipe

This Ajwain Paratha recipe is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. The ingredients are simple and readily available. Plus, ajwain isn’t just delicious; it’s also known for its digestive benefits! These parathas are flaky, flavourful, and satisfying – a truly wholesome meal.

Ingredients

Here’s what you’ll need to make these delicious Ajwain Parathas:

• 1 cup whole wheat flour (approx. 120g)
• 1 teaspoon ajwain seeds (approx. 5g)
• 1 teaspoon ghee (approx. 5ml)
• Salt to taste
• Water as needed (approx. ½ – ¾ cup)
• Oil as needed (for brushing and cooking)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour: Choosing the Right Type

I prefer using atta, the Indian whole wheat flour, for the best flavour and texture. It’s a bit coarser than regular whole wheat flour. If you can’t find atta, regular whole wheat flour works just fine, but you might need to adjust the water slightly.

Ajwain Seeds: Benefits and Flavor Profile

Ajwain seeds have a unique, slightly bitter, and thyme-like flavour. They’re fantastic for digestion, which is why they’re often used in Indian cooking, especially during festivals. Don’t skip them – they really make this paratha special!

Ghee: Traditional vs. Alternatives

Ghee adds a wonderful richness and flavour. Traditionally, ghee is used, but you can substitute with melted butter or vegetable oil if you prefer. Ghee just gives it that authentic taste, though!

Regional Variations in Paratha Making

Parathas are incredibly versatile! Across India, you’ll find countless variations. Some regions add potatoes, others use different flours, and some even stuff them with sweet fillings. This recipe is a classic, simple version, but feel free to experiment once you’re comfortable with the basic technique.

Step-By-Step Instructions

Alright, let’s get down to making the parathas!

1. In a mixing bowl, combine the whole wheat flour, ajwain seeds, salt, and ghee. Now, this is the fun part – get your hands in there! Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs.
2. Gradually add water, a little at a time, and mix to form a soft, non-sticky dough. Don’t add all the water at once; you might not need it all.
3. Knead the dough for about 5 minutes until it’s smooth and elastic. This develops the gluten and makes the parathas softer.
4. Let the dough rest for at least 15 minutes. This allows the gluten to relax, making it easier to roll out.
5. Divide the dough into 4 equal balls.
6. Take one ball and roll it into a small circle. Brush lightly with oil, then fold it in half, and then in half again (like folding a letter). This creates layers!
7. Sprinkle a little flour on your rolling surface. Gently roll out the folded dough into a square-shaped paratha, about ¼ inch thick. Don’t worry if it’s not perfect!
8. Heat a tawa (griddle) or flat pan over medium heat. Place the paratha on the hot tawa.
9. Cook for about 30-60 seconds, until you see golden spots appear. Flip and cook the other side.
10. Gently press around the edges of the paratha with a spatula to help it puff up. Continue flipping and pressing until it’s golden brown and puffed up.
11. Serve hot with your favourite accompaniments!

Expert Tips

A few little secrets to paratha perfection:

Achieving the Perfect Puff

The key to a puffy paratha is the folding technique and gentle pressing while cooking. Don’t be afraid to press firmly, but not too hard!

Working with the Dough

If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.

Troubleshooting Sticky Dough

A little oil on your hands and rolling surface can help prevent the dough from sticking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ajwain Paratha

Simply substitute the ghee with vegetable oil or vegan butter.

Gluten-Free Ajwain Paratha (Using Alternative Flours)

Use a gluten-free flour blend designed for roti or paratha making. You might need to adjust the water content. My friend, who’s gluten-free, loves using a mix of rice flour and tapioca starch.

Spice Level Adjustment (Adding Green Chilies)

Finely chopped green chilies can be added to the dough for a spicy kick. My husband loves a little heat!

Festival Adaptations (Holi, Lohri)

During festivals like Holi and Lohri, these parathas are often served with a special spread of festive foods.

Serving Suggestions

Ajwain Parathas are delicious with:

• Raita (yogurt dip)
• Pickle (mango pickle is a classic!)
• Curry (chana masala or aloo gobi are great choices)
• A simple dollop of butter

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is Ajwain and what does it taste like?

Ajwain, also known as carom seeds, has a unique flavour that’s slightly bitter and resembles thyme. It’s known for its digestive properties.

Can I make the dough ahead of time?

Yes, you can! The dough can be made a few hours ahead and stored in the refrigerator. Just bring it to room temperature before rolling.

How do I prevent the paratha from becoming hard?

Don’t overcook the parathas. Cook them until they’re golden brown and puffed up, but not crispy. Brushing with ghee or butter while they’re still hot also helps keep them soft.

What is the best way to reheat leftover paratha?

Reheat on a tawa or in a dry pan over medium heat. You can also microwave them for a few seconds, but they won’t be as crispy.

Can I use oil instead of ghee in the dough?

Yes, you can! While ghee adds a lovely flavour, oil works perfectly fine if you prefer.