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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.
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