Ajwain Paratha Recipe – Flaky Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Ajwain Paratha Recipe – Flaky Indian Flatbread

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, flaky paratha. Today, I’m sharing my go-to recipe for Ajwain Paratha – a flavourful, subtly spiced flatbread that’s perfect for breakfast, lunch, or even a light dinner. I first made these when I was craving something a little different from plain roti, and the aroma of ajwain instantly transported me back to my grandmother’s kitchen. Trust me, you’ll love these!

Why You’ll Love This Recipe

These aren’t just any parathas. The addition of ajwain (carom seeds) gives them a unique, slightly peppery flavour and a wonderful aroma. Plus, ajwain is known for its digestive properties – a little bonus we all appreciate, right? They’re wonderfully flaky, incredibly satisfying, and surprisingly easy to make once you get the hang of it.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Ajwain Parathas:

• 2 cups wheat flour (approx. 240g)
• 1 tsp ajwain (carom seeds)
• ½ tsp salt (approx. 3g)
• 2 tbsp oil (approx. 30ml)
• Water, as needed (approx. ¾ – 1 cup)
• Ghee, as needed (approx. 4-6 tbsp)
• Oil, for roasting (approx. 2-3 tbsp)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ajwain (Carom Seeds): These little seeds are the star of the show! They have a unique, thyme-like flavour with a hint of pepper. Beyond the taste, ajwain is fantastic for digestion – something my mom always emphasized.
• Wheat Flour: I prefer using whole wheat flour (atta) for a slightly nutty flavour and added fibre. You can also use a mix of whole wheat and all-purpose flour for a softer texture. Experiment and see what you like best!
• Ghee: Oh, ghee! It’s essential for that flaky texture and rich flavour. Don’t skimp on the ghee – it really makes these parathas special. If you’re unsure about ghee, a good quality clarified butter works too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large plate, combine the wheat flour, ajwain, salt, and oil.
2. Gradually add water, a little at a time, and knead into a soft, pliable dough. It shouldn’t be sticky, but it should be soft.
3. Cover the dough and let it rest for at least 20 minutes. This allows the gluten to relax, making the parathas softer.
4. Divide the dough into equal-sized balls (about 10).
5. Roll each ball into a thin circle, about 6-7 inches in diameter.
6. Now for the layering! Generously spread ghee all over the rolled circle.
7. Fold the circle like a fan – start from one edge and fold it into a zig-zag pattern.
8. Gently roll the folded dough into a spiral shape. Flatten it slightly with your hands.
9. Heat a flat griddle or tawa over medium heat.
10. Carefully place the spiral-shaped paratha on the hot tawa.
11. Cook for a minute or two on each side, then drizzle with oil and continue roasting, flipping occasionally, until golden brown and crispy.
12. Gently crush the paratha with a clean cloth or spatula before serving. This helps separate the layers and makes it extra flaky!

Expert Tips

Want to take your Ajwain Parathas to the next level? Here are a few tips I’ve learned over the years:

• Flaky Layers: Don’t be shy with the ghee! The more ghee you use between the layers, the flakier your parathas will be.
• Preventing Tough Parathas: Resting the dough is crucial. Also, avoid over-kneading.
• Golden-Brown Perfection: Keep the heat medium. If it’s too high, the parathas will burn before they cook through. A little patience goes a long way!

Variations

Feeling creative? Here are a few ways to customize your Ajwain Parathas:

• Vegan Adaptation: Simply substitute the ghee with oil. It won’t be quite as flaky, but still delicious! My friend, who follows a vegan diet, loves this version.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the amount of water.
• Spice Level: Add a pinch of finely chopped green chilies to the dough for a little kick.
• Festival Adaptations: During festivals like Diwali or Holi, I love serving these with a side of sweet mango chutney or a spicy pickle.

Serving Suggestions

Ajwain Parathas are incredibly versatile! They’re fantastic with:

• A simple dollop of yogurt
• Your favourite sabzi (vegetable curry)
• A bowl of dal (lentils)
• A spicy pickle

Storage Instructions

Leftover parathas? No problem!

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat on a tawa or in a microwave.
• Freezer: You can freeze uncooked parathas. Place them between sheets of parchment paper to prevent sticking. They’ll keep for up to a month.

FAQs

Got questions? I’ve got answers!

1. What is the best way to store leftover Ajwain Parathas?

An airtight container is your best friend! They’ll stay softest if reheated on a tawa with a little ghee.

2. Can I make the dough ahead of time? If so, how long can it be stored?

Absolutely! You can make the dough a day in advance. Just store it in an airtight container in the refrigerator.

3. What is Ajwain and what are its health benefits?

Ajwain, also known as carom seeds, is a spice with a unique flavour. It’s known for aiding digestion and relieving bloating.

4. My parathas are tough, what could be the reason?

Most likely, the dough wasn’t rested long enough, or it was over-kneaded. Make sure to give it at least 20 minutes to rest!

5. Can I use a different oil for roasting instead of the one mentioned?

Yes, you can! Sunflower oil, canola oil, or any neutral-flavoured oil will work just fine.