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

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

Main Ingredients : Wholewheat flour, Carom seeds

Cuisine : Indian

Course : Breads

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Namak aur Ajwain ka Parantha Recipe Card

Namak aur Ajwain ka Parantha
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Namak aur Ajwain ka Parantha checkout Barfi Parantha With Rose And Rabdi , Onion Parantha, Peethiwali Poori , Rajasthani Bati . You can also find more Breads recipes like Flax Seeds aur Palak ke Paranthe, Simit Bread, Bajra Aloo Roti, Paneer Kulcha.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Namak aur Ajwain ka Parantha Recipe

  • Wholewheat flour 3 cups

  • Carom seeds to taste

  • Carom seeds (ajwain) crushed 1/2 teaspoon

  • Ghee as required

Method

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.