How to make 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.
Main Ingredients : Wholewheat Flour, Carrom Seeds
Cuisine : Uttar Pradesh
Course : Breads
For more recipes related to Ajwain Parantha checkout Barfi Parantha With Rose And Rabdi , Onion Parantha, Peethiwali Poori , Rajasthani Bati . You can also find more Breads recipes like Crisp Puris Pesto Garlic Bread With Cheese Rajgira And Banana Puri Malai Na Paratha
Ajwain Parantha Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ajwain Parantha Recipe
Wholewheat Flour 2 cups
Carrom Seeds to taste
Carom seeds (ajwain),crushed 1/2 teaspoon
Ghee 4 tablespoons
Oil to shallow fry
Method
Step 1
Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water and knead into a stiff dough.
Step 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.
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 312.3 gm
Protein : 54.4 gm
Fat : 107.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
