Ajwain paratha - Ajwain or carom seeds belongs to the spice variety and possesses numerous health benefits. It helps in digestion, gives relief to asthma and bronchitis, is a fungicide, and helps in haltering the premature greying of water. It is for all these reasons that our ancestors included this tiny spice in the cooking. Apart from making paratha, ajwain is used in buttermilk gravy, tamarind gravy, rasam, snack or simply consumed as oma water which is readily available in medical stores.
What you need:
Whole wheat flour. Homemade wheat flour has fibre and adds nutritive value to the parantha. I'm using pro-nature organic whole wheat atta.
Spices and spice powders: Ajwain/carom seeds, red chilli powder, pink salt are used.
Oils and fats: Ghee is used. Any neutrally flavoured oil can be used.
Water is used in making the dough.
Method:
Mix wheat flour, ajwain, salt, red chilli powder, water, ghee in a wide bowl.
Knead into a soft dough.
Rest for 30 minutes.
Roll out into parathas.
Cook on both sides.
Accompaniments:
Goes well with dal or any masala.
Storage:
Store it in an airtight container.
Reheat:
Best reheated in tawa till hot.
You may also try:
Equipment used: Tawa, rolling pin and board.
Recipe:
 |
| Ajwain paratha |
Flaky, crispy ajwain flavoured roti
Total time taken: Resting time - 30 minutes+ rolling and cooking time - 30 minutes = 1 hour.
No. of servings: 15 Rotis
Ingredients:
Whole wheat flour - 3 cups
Ajwain - 2 tsp
Salt - to taste
Ghee - 2 tbsp + for smearing
Red chilli powder - 1/2 tsp
Water - for mixing
Directions:
1. Take the ingredients except water in a wide bowl.
2. Add water in stages and knead into a smooth dough.
3. Cover the bowl and allow to rest for 30 minutes
4. Pinch a lemon sized dough and roll it into a circle.
5. Smear some ghee and fold it into a semi-circle.
7. Roll the triangle into slightly bigger circles.
8. Repeat with the remaining dough.
9. Heat a tawa and cook roti on both sides till golden spots appear.
10. Brush ghee while hot and serve..
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