INGREDIENTS:
- Wheat flour (Gehu ka atta) – 1 + 1/2 cup
- Carom seeds (Ajwain) – 1 + 1/2 tsp
- Salt – 1 tsp
- Oil – 1 tbsp
- Water – 1/2 cup or as required
DIRECTIONS:
- To Make Ajwain Paratha Dough
- Take the entire wheat flour (gehu ka atta) in a mixing bowl and add oil in it.
- Add ajwain (carom seeds) in the wheat flour.
- Season the flour by adding salt according to the taste as you would prefer.
- Presently while adding water in the batter begin blending it utilizing your hands.
- Mould the flour into paratha batter which isn’t excessively firm and not very free.
- Leave the batter aside for 5 min to rest.
- Divide the paratha batter into little lemon size balls. Keep aside.
- To Roll the Ajwain Paratha
- Take paratha mixture ball on rolling board (Chakala) and press it.
- Apply some wheat flour whenever required and begin rolling into round paratha.
- Roll the paratha into roughly round disc of 5-6 inch diameter.
- To Roast the Ajwain Paratha
- Preheat the tawa or iron pan and once hot spot the move the rolled paratha on it.
- When air pocket begins framing on top, flip the paratha and roast on the opposite side.
- Apply oil on the two sides and roast till paratha turns brilliant earthy coloured in shading.
- Delectable ajwain paratha is ready to be served. Serve the ajwain paratha with pickle, raita or masala dahi.
