Ingredients
- 2.0 cup Wheat Flour
- 1.0 tsp Butter
- 6.0 tbsp Ghee
- 1.0 tbsp Carom Seeds
- 1.0 tbsp Salt
- 1.0 cup Water
Cooking Steps
- Mix the salt with the flour. Add the oil/ghee and some water.
- Knead into a smooth and soft dough. Add some more water if required.
- Keep the dough covered for 20 to 30 minutes.
- Take a medium sized ball from the dough.
- Roll it into a small disc/round of about 4 inches in diameter.
- Apply or brush oil or ghee on the surface.
- Sprinkle ¼ teaspoon or less of the ajwain seeds along with 1 to 2 pinches of salt.
- Fold the dough into a triangle applying ghee or oil.
- Roll into a paratha of approx 6 to 7 inches diameter.
- On a hot tawa (skillet or griddle) place the rolled paratha. The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Keep the flame to medium-high to high.
- Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.
- You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. Also make sure that the paratha edges are cooked well. If not then press them with a spatula for even cooking. Make all parathas this way.
- You can serve them hot or stack them in a roti basket to be served later.
- Serve these ajwain parathas hot or warm with some lemon pickle or mango pickle or raita or with a cup of hot tea.
- Ajwain paratha can also be served with a side indian veggie dish.