How to make Namak aur Ajwain ka Parantha Recipe - Parantha flavoured with carom seeds.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Whole wheat flour (atta) + for dusting, Salt (नमक)

Cuisine : Punjabi

Course : Breads

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Namak aur Ajwain ka Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Breads recipes like Fresh Herb Bread, Aloo ke Paranthe, Oriental Style Stir-Fried Veg Parantha, 5 Seeds Bread. Or try out these recipes from Punjabi Cuisine like Lahori Style Aloo, Palak Chole, Vegetable Samosa, Mutton Chops.

Namak aur Ajwain ka Parantha Recipe Card

Namak aur Ajwain ka Parantha

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Namak aur Ajwain ka Parantha

  • Whole wheat flour (atta) + for dusting 3 cups

  • Salt to taste

  • Carom seeds (ajwain) crushed 1/2 teaspoon

  • Ghee as required


Step 1

Add salt and carom seeds to wheat flour and knead into a stiff dough with enough water.

Step 2

Divide into 8 equal portions and shape into pedas. Dust with a little dry flour and roll out into chapattis.

Step 3

Spread a little ghee on a chapatti and fold into half, spread a little ghee again and fold into half again to form a triangle. On another chapatti, spread a little ghee and make a threefold, and once again make a threefold to form a square. On yet another chapatti, spread a little ghee, make a slit on one side upto the centre of the chapatti and then keep rolling till you reach the other end to make a cylinder. Coil it up to make a round.

Step 4

Roll out each into a triangular, a square and a round parantha respectively. Similarly make more paranthas of the shape you want.

Step 5

Heat a non stick tawa, place a parantha on it, drizzle a little ghee all around and cook, turning sides, till both sides are lightly browned. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.