Ajwaini Parantha

Carom seed flavour dominates the other masalas in these delicious paranthe. This recipe is from FoodFood TV channel

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Ajwaini Parantha
Main Ingredients Wholewheat Flour, Carrom Seeds
Cuisine Punjabi
Course Breads
Prep Time 0-5 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Ajwaini Parantha

  • 3 cups + f Wholewheat Flour
  • 1 teaspoon Carrom Seeds
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon Coriander seeds crushed
  • 3-4 Green chillies finely chopped
  • 1 small Onion finely chopped
  • 1 teaspoon Garam masala powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Dried mango powder
  • ½ teaspoon Black salt (kala namak)
  • to taste Salt
  • 6-8 Fresh coriander sprigs
  • 1 teaspoon Oil
  • for shallo Ghee
  • for servin small bunch Fresh thick yogurt


  1. Put wheat flour in a bowl, add ginger, coriander seeds, green chillies, onion, carom seeds, garam masala powder, turmeric powder, dried mango powder, black salt and salt.
  2. Finely chop coriander sprigs and add to the bowl. Add sufficient water and knead into soft dough. Add oil and knead again. Set aside for 5-7 minutes.
  3. Divide the dough into 8 equal portions, shape them into balls and roll out each portion intothin disc, brush with some ghee, fold into a square and roll out each square into a parantha.
  4. Heat anon-sticktawa, place parantha on it, flip and drizzle some ghee. Cook, turning over a few times till evenly cooked and golden brown on both sides.
  5. Cut the paranthe into wedges, arrange on a serving plate and serve with yogurt.

Nutrition Info

Calories 2042
Carbohydrates 328.1
Protein 58.4
Fat 55.2