How to make Ajwaini Parantha - Carom seed flavour dominates the other masalas in these delicious paranthe.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Wholewheat Flour, Carrom Seeds

Cuisine : Punjabi

Course : Breads

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Ajwaini Parantha Recipe Card

Ajwaini Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Ajwaini Parantha Recipe

  • Wholewheat Flour 3 cups + f

  • Carrom Seeds 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Coriander seeds crushed 1 tablespoon

  • Green chillies finely chopped 3-4

  • Onion finely chopped 1 small

  • Garam masala powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Dried mango powder 1 teaspoon

  • Black salt (kala namak) ½ teaspoon

  • Salt to taste

  • Fresh coriander sprigs 6-8

  • Oil 1 teaspoon

  • Ghee for shallo

  • Fresh thick yogurt for servin small bunch


Step 1

Put wheat flour in a bowl, add ginger, coriander seeds, green chillies, onion, carom seeds, garam masala powder, turmeric powder, dried mango powder, black salt and salt.

Step 2

Finely chop coriander sprigs and add to the bowl. Add sufficient water and knead into soft dough. Add oil and knead again. Set aside for 5-7 minutes.

Step 3

Divide the dough into 8 equal portions, shape them into balls and roll out each portion intothin disc, brush with some ghee, fold into a square and roll out each square into a parantha.

Step 4

Heat anon-sticktawa, place parantha on it, flip and drizzle some ghee. Cook, turning over a few times till evenly cooked and golden brown on both sides.

Step 5

Cut the paranthe into wedges, arrange on a serving plate and serve with yogurt.