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Recipe of the week - Ajwain Paratha


ajwain paratha

Parathas are one of the most popular unleavened flatbreads in India. They are made by baking whole wheat dough on a tava, and are finished off with shallow frying

Parathas can be eaten as a breakfast dish or as a tea-time snack. 

Parathas can also be stuffed using two discs of dough sealed around the edges; alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. The most common stuffing is mashed, spiced potatoes and dal (lentils). 
This recipe for Ajwain Paratha serves 3-4:
For the dough
For the paratha


  1. Mix salt with flour, add the oil/ghee and some water.
  2. Knead into a smooth dough and add some more water if required.
  3. Keep the dough covered for 15-20 minutes.
  4. Form a medium sized ball from the dough.
  5. Roll it into a small disc/round of about 3-4 inches in diameter.
  6. Brush oil or ghee onto dough surface.
  7. Sprinkle ¼ tsp or less of the ajwain seeds along with a pinch of salt
  8. Fold the dough applying ghee or oil.
  9. R0ll into a paratha of approx 6 to 7 inches diameter.
  10. Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required until both sides become well browned.
  11. Serve ajwain paratha hot with some pickle or raita

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