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Ajwain is known as caraway, bishop’s weed or carom, it’s originated in India. Both the leaves and seeds like fruit of the plant are consumed by humans. Ajwain are small oval shaped, seed like fruits are pale brown schizocarps which resemble the seeds such as cumin, fennel and caraway. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They are more aromatic and subtle in taste.
The fruits are rarely eaten raw; they commonly dry roasted or fried in ghee before using further as tempering in Indian Cuisine. These seeds are used to make popular snacks such as pakoras, dal or chutney. Some bakers are sprinkled over bread and biscuits.
Ajwain is used in Ayurvedic Medicine for stomach disorders like indigestion, diarrhea and colic.
This time I prepared Ajwain Paratha under Breakfast recipe from different countries… its very common and popular breakfast recipe which made in every kitchen.
To prepare this paratha, just knead the dough with carom seeds, chili powder and salt, and cooked on tawa or giddle with little oil or ghee. You can serve this paratha along with masala curd and mango pickle. Perfect breakfast especially in winter….
Ajwain Paratha is quick, flaky and crisp paratha made with carom seeds and flour, served with curd and pickle.
- 2 Tbsps. Carom Seeds
- 2 Cups Wheat Flour
- Salt to Taste
- Red Chili Powder to Taste
- 1 Tsp. Ghee/ Oil
- Ghee for Frying
- Wheat Flour For Dusting
- Curd For Serving
Combine flour, salt, ghee and enough water to knead semi soft dough. Keep aside to set for 10 Minutes.
Now divide the dough into equal portions and make a round ball.
Roll the ball using rolling pin into circle form, grease little ghee, sprinkle carom seeds and red chili powder. Fold the edges and again roll it using little flour.
Heat the tawa and cook the paratha on medium flame from both sides using ghee.
Serve hot parathas with curd and pickle.
Even you can stuff carom seeds also as stuffed parathas.
Did you make this recipe?
If yes, do let us know how it turned out in the comments below.
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21 thoughts on “Ajwain Paratha | Punjabi Ajwain Paratha Recipe”
The parathas look so yummy and inviting Preeti, your new layout looks very classic. Very good job on it!
Preeti your new layout looks cool gal.. Ajwain paratha makes me hungry, how aromatic this parathas will be na.
I love the flavor of ajwain in general, so i’m sure that i will love this paratha. Simple yet delicious paratha!!!
Parathas look soo yummy.
I always add ajwain to my everyday parathas and rotis as they are really good for digestion. Lovely tempting parathas.
I love the smell and taste of ajwain. Your clicks look beautiful. The pickle that you’ve served with the parathas looks so good. What kind of pickle is it?
Thanks dear.. i used homemade pickle with mustard seeds tempering, it includes carrot, reddish and green chilies…
Love the new look and those parathas sound so flavorful.
Parathas looks so yummy and nice presentation. Like the new layout of the blog.
I sometimes add ajwain to the dough. But stuffing it in paratha sounds very flavorful. Shall try it soon.
We love adding aijwain for breakfast parathas. This one looks delicious and the new layout is beautiful too.
Ajwain is a nutritious and delicious addition to paratha. They look amazing with that pickle on top.
I usually add a bit of ajwani while make paratha dough. Love teh flavor. Yours looks so good Preeti.Love the pickle on top of teh paratha.
I love ajwain and add it to poori dough! I have never thought of making parathas with it. I am bookmarking this to try. Looks awesome Preeti. Congratulations on your migration!
Looks very tempting preeti, love your styling, rustic compostiion!!!
beautiful bread and I love the new look of your blog…very clean