New Update
Main Ingredients | Wholewheat Flour, Carrom Seeds |
Cuisine | Uttar Pradesh |
Course | Breads |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Ajwain Parantha
- 2 cups Wholewheat Flour
- to taste Carrom Seeds
- 1/2 teaspoon Carom seeds (ajwain),crushed
- 4 tablespoons Ghee
- to shallow fry Oil
Method
- Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water and knead into a stiff dough.
- Cover and rest it for fifteen minutes. Divide the dough into eight equal portions. Roll in dry flour and roll into a round chapatti.
- 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.
- 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.
- Flip and apply ghee. Cook for a minute and flip again and apply ghee. Cook till both the sides are golden. Serve hot.
Nutrition Info
Calories | 2434 |
Carbohydrates | 312.3 |
Protein | 54.4 |
Fat | 107.6 |
Advertisment