Ajwain Parantha

This version of parantha is triangular in shape and is flavoured with ajwain (carom seeds). This recipe has featured on the show Khanakhazana.

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


  1. Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water and knead into a stiff dough.
  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.
  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.
  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.
  5. 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