Ajwain Parantha

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

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