Wheat Paratha Recipe – Kasuri Methi & Ajwain Flavored Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Wheat Paratha Recipe – Kasuri Methi & Ajwain Flavored Indian Flatbread

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, flaky paratha. It’s the kind of food that instantly feels like home. I remember learning to make these with my grandmother – the smell of roasting wheat and those incredible spices still takes me right back to her kitchen. Today, I’m sharing my go-to recipe for Wheat Paratha, infused with the delightful flavors of kasuri methi and ajwain. It’s easier than you think, and trust me, the results are so worth it!

Why You’ll Love This Recipe

This isn’t just any paratha recipe. The combination of kasuri methi (dried fenugreek leaves) and ajwain (carom seeds) elevates this simple flatbread to something truly special. It’s subtly aromatic, incredibly flavorful, and surprisingly easy to make. Plus, it’s a fantastic everyday bread that pairs beautifully with just about anything.

Ingredients

Here’s what you’ll need to create these delicious parathas:

• 3 tsp oil
• 1 tsp cumin seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 3 tomatoes, chopped
• 1 tsp Kashmiri red chilli powder (for color and mild heat)
• 0.25 tsp turmeric powder
• 0.5 tsp garam masala
• 1.5 cups wheat flour (atta)
• 0.25 tsp ajwain (carom seeds)
• 2 tbsp coriander leaves, chopped
• 1 tsp salt
• 0.25 cup water (plus more if needed)
• Oil for roasting

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s just divine. Crush it between your palms before adding to release its fragrance.
• Ajwain: These tiny seeds aren’t just about flavor. They’re also known for their digestive properties – perfect after a hearty meal!
• Wheat Flour: I prefer using whole wheat flour (atta) for a rustic, wholesome flavor. You can find it at most Indian grocery stores. If you’re using a different type of flour, you might need to adjust the water quantity.
• Kashmiri Red Chilli Powder: This is optional, but it gives a beautiful red color to the filling without adding too much heat. Regular chilli powder works too, just use a little less!

Regional Variations in Paratha Making

Parathas are incredibly versatile! Every region, and even every family, has its own spin on this classic. Some people add potatoes, others use different spices. In Punjab, you’ll often find parathas stuffed with cauliflower or radish. Don’t be afraid to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the cumin seeds and kasuri methi and sauté until fragrant – about 30 seconds.
2. Add the chopped onion and ginger-garlic paste. Sauté until the onions turn translucent and slightly golden.
3. Mix in the chopped tomatoes and cook until they become mushy. Use the back of a spoon to mash them well.
4. Add the red chilli powder, turmeric, and garam masala. Sauté for another 2 minutes on low heat, stirring constantly to prevent burning.
5. Transfer the mixture to a bowl. Add the wheat flour, ajwain, coriander, and salt. Mix everything well.
6. Now, slowly add water, a little at a time, and knead into a soft, pliable dough. It should be smooth and not sticky. Rest the dough for at least 20 minutes – this helps the gluten relax, making the parathas softer.
7. Divide the dough into equal portions. Roll one portion into a thin circle, about 6-7 inches in diameter.
8. Brush the rolled circle with a little oil, sprinkle with a little flour, and fold it into pleats, like you’re making a fan.
9. Gently roll the pleated dough into a spiral. Flatten it again into a paratha, being careful not to tear the dough.
10. Heat a hot tawa (flat griddle) over medium-high heat. Place the paratha on the tawa and cook for a minute or two, until you see golden brown spots appearing. Flip and cook the other side. Apply a little oil while roasting to get that lovely golden color and flaky texture.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect paratha:

• Achieving the Perfect Flakiness: The key is to not over-knead the dough and to use enough oil while rolling and roasting.
• Troubleshooting Sticky Dough: If your dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
• Mastering the Rolling Technique: Don’t worry if your parathas aren’t perfectly round! Practice makes perfect. A little unevenness adds to the rustic charm.

Variations

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

• Vegan Paratha: Simply ensure your oil is plant-based.
• Gluten-Free Paratha: Use a gluten-free flour blend (like rice flour, potato starch, and tapioca starch) instead of wheat flour. You might need to adjust the water quantity.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chilli to the filling for extra heat.
• Festival Adaptations: During Holi, I sometimes add a little bit of grated coconut to the filling. For Lohri, I like to make these with a generous amount of ghee!

Serving Suggestions

These parathas are incredibly versatile. Serve them hot with:

• A dollop of creamy yogurt
• Your favorite pickle
• A side of dal or curry
• A simple vegetable stir-fry

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is the best way to prevent the paratha from becoming hard?

Don’t overcook them! And make sure to brush them with a little ghee or oil while they’re still warm.

Can I make the dough ahead of time? If so, how should I store it?

Yes, absolutely! You can make the dough a few hours in advance. Store it in an airtight container in the refrigerator. Bring it back to room temperature before rolling.

What oil is best for roasting paratha?

I usually use vegetable oil or sunflower oil. Ghee (clarified butter) adds a lovely flavor, but it burns more easily.

How can I get more layers in my paratha?

The pleating technique is key! Also, brushing with oil and sprinkling with flour before folding helps create those flaky layers.

Can I freeze uncooked parathas?

Yes, you can! Roll out the parathas, place them between sheets of parchment paper, and freeze. Once frozen, transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.