How to Make Ajwain parantha

A good breakfast or dinner option, this dish is believed to aid digestion and lactation and cleanse the uterus
  • 1 cup whole wheat flour (gehun ka atta)
  • ½ tsp carom seeds (ajwain)
  • 1 tsp desi ghee
  • Salt to taste
  • Oil or ghee for frying
  1. Knead the flour to make a dough. Keep the dough aside for about 15 minutes.
  2. Then divide the dough into many equal-sized portions.
  3. Roll out each portion, smear a little desi ghee and sprinkle a pinch of carom seeds and salt.
  4. Fold over and roll into a parantha
  5. Roast it on a hot griddle or tawa by applying oil/ghee on both the sides.
  6. Cook until well done. Serve hot with vegetables or dal of your choice or simply with coriander and mint chutney.
Tip: To cut down on additional calories, skip roasting the paranthas with ghee. Make stuffed chapattis instead. 
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