Sanjeev Kapoor
Sanjeev Kapoor
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Ajwain Parantha

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Parantha is one of the most popular flat bread in the Indian Cuisine.This version of parantha is triangular in shape and is flavoured with ajwain (carom seeds). Paranthas are often eaten along with pickle and yogurt. These parathas can also go very well with any type of gravy or vegetable curry. A must try !

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 6-10 minutes

Servings : 4

Ajwain Parantha
हिन्दी में पढ़ें

Main Ingredients

Whole wheat flour (atta), Salt

Cuisine

Uttar Pradesh

Course

Breads

Level Of Cooking
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Ingredients

  • Whole wheat flour (atta)
    for dustin cups
  • Salt
    to taste
  • Carom seeds (ajwain),crushed
    1/2 teaspoon
  • Ghee
    4 tablespoons
  • Oil
    to shallow fry

Method

Step 1

Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water and knead into a stiff dough.

Step 2

Cover and rest it for fifteen minutes. Divide the dough into eight equal portions. Roll in dry flour and roll into a round chapatti.

Step 3

Spread a little ghee on one side and lightly roll that side in dry flour. Fold the chapatti into half and then again into half to make a triangle.

Step 4

Roll into a triangular parantha. It should be a little thick. Heat a tawa. Place the parantha on the tawa and cook for a minute.

Step 5

Flip and apply ghee. Cook for a minute and flip again and apply ghee. Cook till both the sides are golden. Serve hot.

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