Namak Ajwain Parantha - SK Khazana

The khapli atta adds fibre and also makes the paranthe crisp and delicious This is a Sanjeev Kapoor exclusive recipe.

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Namak Ajwain Parantha - SK Khazana

Main Ingredients Khapli atta, Salt to taste
Cuisine Indian
Course Breads
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Namak Ajwain Parantha - SK Khazana

  • 1 1/2 cups + for dusting Khapli atta
  • Salt to taste
  • 1/4 teaspoon carom seeds
  • 2 tablespoons + for applying ghee
  • Oil for drizzling
  • Sabzi to serve


  1. Take khapli atta in a large plate and add salt. Crush the carom seeds between your palms and add. Add 2 tbsps ghee and mix well. Add sufficient water and knead into soft dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
  2. Divide the dough into equal portions and shape each into balls. Dust the worktop with flour and place a dough ball on it and press slightly. Dust with more khapli atta and roll into a disc. Apply a little ghee and fold in half and fold again to form a triangle.
  3. Roll the prepared triangle into a parantha. Make more paranthe similarly.
  4. Heat a non-stick tawa, place each parantha on it and cook for 1 minute, flip and cook for another minute. Apply oil on one side, flip and apply oil on the other side too. Cook, turning sides, till evenly cooked on both sides.
    Arrange them on serving plates and serve hot with a sabzi of your choice.