Ajwain Paratha | Carom Seeds Flatbread
Ajwain Paratha or Carom seeds flatbread is a flaky and flavorful paratha that is a popular choice for lunch boxes, breakfast, or lunch. Ajwain seeds also known as omam in Tamil, Bishop's weed, or Thymol seeds are very flavorful and healthy.
Servings: 12 flatbreads
Calories: 134kcal
Equipment
- Rolling Pin
- Tawa/Pan
- Stand Mixer optional
Ingredients
- 3 cups Whole wheat flour/Atta
- 2 teaspoon Ajwain / carom seeds
- 1 teaspoon Salt
- 2 teaspoon Oil Any cooking oil will work.
- 1 - 1 ½ cups Warm water
- 2 - 3 Tablespoon Ghee Can be substituted with oil
Instructions
Knead the dough
- Start by kneading the dough for the ajwain paratha. This dough is similar to any other paratha or flatbread dough.
- Add the whole wheat flour and salt in a wide bowl. Start adding warm water and mix. Bring the flour together and start forming dough. Sprinkle water as needed and make a soft dough.3 cups Whole wheat flour/Atta, 1 teaspoon Salt, 1 - 1 ½ cups Warm water
- I add about 1 to 1 ¼ cups of water for 3 cups of whole wheat flour. The amount of water depends on the kind of flour and the humidity in the kitchen. Don't dump the entire water. Add ½ a cup and then sprinkle water after that as needed.
- Add about 2 teaspoons of oil and finish kneading the dough.2 teaspoon Oil
- Cover the dough and let it rest for at least 30 minutes. The dough can rest longer as well. I usually knead the dough in the evening to make paratha for dinner.
Roll the ajwain paratha
- Divide the dough into lemon-sized balls.
- Dust the dough balls with a little flour and roll it into a thin circle about 5 to 6 inches wide.
- Brush the circle with melted ghee (use oil if making it vegan). Sprinkle ajwain evenly over the rolled paratha. Now fold the paratha into half and brush again with ghee and sprinkle ajwain.2 - 3 Tablespoon Ghee, 2 teaspoon Ajwain / carom seeds
- Now fold the paratha into half again to form a triangle.
- Dust the triangle with a little flour and roll again to form a thin paratha.
Cook the ajwain paratha
- Heat a tawa/griddle and once it is hot, place the rolled paratha.
- Let it cook on one side for about 30 seconds or until tiny bubbles form. Then flip the paratha to the other side.
- Brush the paratha with ghee (or oil) and do the same on the other side.2 - 3 Tablespoon Ghee
- Let the paratha cook on both the sides until golden brown and then remove it.
- Repeat the same with the rest of the dough.
- Keep the carom seeds flatbread warm until ready to serve. I served the ajwain paratha with paneer bhurji and yogurt.
Notes
Variations of Ajwain Paratha
- I have sprinkled just carom seeds when rolling the paratha dough. We can also sprinkle a little salt along with the ajwain.
- To make the paratha a little spicy, sprinkle some red chili powder along with the ajwain.
- Instead of sprinkling the ajwain when rolling the paratha, we could also make the dough with the ajwain added to it. Then we can just make them as a regular circle roti.
- Instead of rolling the paratha in a triangle shape, we can also make them as a square paratha.
- As with any paratha/flatbread, ajwain paratha tastes great hot right after they are cooked.
- The leftover paratha can be stored at room temperature for a day wrapped in a kitchen cloth and stored in an airtight box.
- For storing longer than a day, the parathas can be frozen. Place the cooked parathas in between parchment paper and then place them inside a freezer bag.
- To reheat the parathas, place them individually on a plate and then heat it until warm.
Nutrition
Calories: 134kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 196mg | Potassium: 109mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 11mg | Iron: 1mg