Ajwain Paratha | Healthy Flatbread Recipe

How to Make Ajwain Paratha

Hello Foodies,

Ajwain, or carom seeds, are very common in Indian households. The aromatic seeds are used in adding flavor to a number of Indian drinks, curries, and even to make parathas. The leaves have a number of uses and can be added to dishes of your choice to add a distinctive flavor and taste to them.

Ajwain leaves have a bitter and pungent taste. The leaves are broad, succulent, tender, and soft with an astringent taste from the juice when it is chewed raw.

Video Recipe:

These flaky parathas are made with whole wheat flour and flavored with carom /ajwain leaves paste. They are easy to make and pair well with many Indian sides dishes. There is another way of making these flatbreads where the ajwain leaves are replaced with carom seeds are mixed with the dough. These ajwain parathas are flaky and roasted on a hot tava and then on the Stainless Steel Wire Roaster. Once roasted apply some ghee, which will keep the paratha softer.

Uses and benefits of Ajwain leave:

Use to make fritters/pakoras, a tea time snack
Use to make chutneys, raita, salads, and healthy juices

How to pluck and clean Ajwain leaves?

Pluck or separate the leaves from the stems.
Wash plucked leaves 3 to 4 times to remove the dirt and pat dry them using a kitchen towel.

Some Other Indian Flatbreads to Try:

Preparation Time: 10 Minutes; Cooking Time: 15 Minutes.
Each Methi Paratha Contains 171 Cal.

Ingredients:

To Make Ajwain Paste/Chutney:

Ajwain leaves 12-15
Green Chilies 3-4
Coriander leaves and stems ¼ Cup
Ginger Paste 1 Tsp
Salt to taste
Lemon Juice 2 Tbsp
Water if needed

To Make the Dough for the Parathas:

Whole Wheat Flour 2 Cups
Salt to taste
Red chili powder 1 Tbsp
Prepared Ajwain Paste
Oil 2 Tsp

Instructions:

To Make Ajwain Paste/Chutney:

Wash and pat dry ajwain leaves.
In a grinder jar add green chilies, coriander leaves and stems, ginger paste, salt, lemon juice, and grind to make a paste(if needed add water to make a paste).
Ajwain paste/chutney is ready to make parathas dough.

To Make the Dough for the Parathas:

In a mixing bowl add whole wheat flour, salt, red chili powder, mix all well.
Now add prepared ajwain paste and knead to make a soft dough.
If needed add water and make a soft dough.
Apply oil, cover, and keep the dough aside for about 10 to 15 minutes to set.

To Roll, and Roast the Ajwain Parathas/Phulka:

Divide the dough into equal portions and roll each portion to make a dough ball.
Now, roll the dough ball into the flour (so that it doesn’t stick to the rolling pin) and roll it gently in a circular motion to form a circular shape.
Make it of even thickness from all around.
Meanwhile, heat a tawa on medium-high heat.
Once the tawa is hot, transfer the paratha to the hot tawa and cook until brown spots appear on the base of the paratha.
After 30 seconds, turn the paratha and keep the tawa on a higher flame(roast from another side for 20 seconds).
Now, remove the tawa and keep the roasting grill(High heat) and transfer the paratha on the rack/grill.
Turn the paratha once it puffs up and has a few light brown spots.
Once done, remove the puffed paratha from the grill(you can use a tong to remove it).
Apply some ghee(it's totally optional), but ghee will keep the paratha softer.
Soft and healthy ajwain parathas are ready to serve, hot with Pickle, Sesame Chutney, Curd. or any curry. Enjoy!!!

Dietary Comment:

The calorie count is based on 2000 calories.
Per serving contains 171 calories, along with 32.2 g carbohydrates, 6 g dietary fiber, 4 g fats, and 4.5 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Ajwain Paratha for breakfast, lunch, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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