Ajwain Paratha Recipe- Sharmis Passion

Ajwain Paratha is a simple paratha flavored with ajwain. This is an easy alternative to plain paratha. This is a simple tasting paratha made with whole wheat flour and celery seeds. It gives a mild spicy aroma and makes the paratha taste a little different even with very few ingredients. This is one of those easy parathas that you can make anytime.

This paratha is mostly made for breakfast or dinner and also goes well with gravy, curd or simple pickle. It seems light on the stomach and is easy to digest, so people often like it. It is easy to make and does not take much time, perfect for busy days when food needs to be prepared quickly.

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About Ajwain Parantha

Ajwain Paratha is made with just a few steps and ingredients available at home. Raw flour tastes spicy due to celery, but after cooking it tastes really good and balanced. The flavor permeates the dough so every bite tastes good, even children usually enjoy it without any complaints.

If it is cooked properly, its texture is soft from inside and its layers are slightly crispy from outside. It has a nice softness and slight flakiness because oil is applied while folding it. In this recipe, the Lachha is not as crispy as the Paratha, but still it is easy to eat. You can cook them on medium flame, they get good colour.

This recipe is made with simple everyday ingredients. You can add more crushed celery for a stronger flavor, or keep it a little milder if you prefer. Sometimes I add a pinch of chilli powder or kasoori methi for a little variation, but the basic version tastes very comforting and homely on its own.

I usually make this paratha in busy mornings when nothing else is ready. You can serve it only with curd or vegetables. Ajwain Paratha is nothing but the addition of ajwain/ajwain/omum to the normal wheat flour dough. This paratha is so delicious and flaky that anyone will easily fall in love with it.

Ajwain is a proven medicine for cough, cold and even indigestion. It serves the dual purpose of adding flavor to your dishes and also has many health benefits.

Ajwain Paratha Ingredients

• wheat flour – I used flour for the base. This gives a soft texture and makes it filling. If you like soft parathas then you can add some flour.
• Celery – I have included celery mainly for taste and digestion. It gives a strong aroma when ripe.
• Ghee – I used it in flour for softness and rich flavor. This makes the paratha soft. You can also replace it with oil.
• Water – Water is used to knead the dough. Just add little by little so that the dough does not become sticky. Hot water can also be used.
• Oil – Oil is used for spreading while turning and also for cooking. This helps in creating light layers. – You can also use ghee for frying.

Why does this recipe work

• This recipe is very easy and uses simple pantry ingredients.
• Ajwain helps in digestion and makes the paratha light to eat.
• There is no need of stuffing in it, hence it saves a lot of time.
• This paratha can be easily eaten with many side dishes.
• You can prepare the dough in advance and cook it when needed.

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How to make Ajwain Paratha step by step

1.Measure whole wheat flour and take it in a mixing bowl. Add celery, salt and ghee as required.

2. First mix well with your fingers so that the distribution is even.

3. Then add water little by little and knead the dough. Knead it well to form a soft, sticky dough.

4. Rest for 15 minutes without any interruption. – Make small balls of dough and prepare them. Now take a ball and place it on the chapati rolling pin.

5. Using the chapatti roller, roll it slightly. Then spread some oil on it with a spoon. Fold one side (from the top) and the other side (from the bottom), covering the previous fold. Spread oil again.

6.Fold again to the left and right. Flip it, sprinkle some flour.

7.Then roll it into a slightly thick square shaped paratha. Heat the pan, sprinkle some oil and when the paratha starts rising, put the paratha on it.

8. When it starts bubbling, press it with a ladle, it will swell, turn it over to the other side, spread oil/ghee and cook until golden spots appear.

serve hot.

Expert Tips

• Dough kneading – I make sure to knead the dough well until it becomes soft. I usually knead for a few minutes like chapatti dough.
• letting the dough rest – I try not to skip rest time. Resting makes the paratha soft and easier to roll. Even 15 minutes is enough.
• folding step – I spread the oil evenly while turning. Don’t rush this step as it helps the paratha to form layers.
• cooking flame – I always cook on medium flame. On high flame the paratha will burn quickly and may remain raw from inside.
• use of ghee – For more taste you can add whole ghee in it. I usually use oil and add a little ghee at the end.

serving and storage

Serve it with hot curd, pickle or any gravy. It also goes well with vegetable kurma or simple dal. You can pack it for lunch as it remains soft for some time. Keep the remaining dough in the refrigerator for 2 days. Leave it out for a few minutes before using.

general questions and answers

1.Can I skip ghee in the flour?

Yes, you can skip ghee and use oil instead. Paratha will still be soft but ghee gives better taste.

2.Can I make it without folding?

You can roll it directly like chapatti, but folding it gives a better texture. Try not to skip if possible.

3.Is it good for digestion?

Yes, celery helps in digestion and that is why this paratha feels light after eating.

4.Can I prepare the dough in advance?

Yes, you can prepare the dough and keep it in the refrigerator for 2 days. This helps a lot on busy mornings.

5.Can I add additional spices?

You can add a little chilli powder or kasoori methi. But plain celery tastes very good.

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