Makes: 6-8
How long it takes: 45 minutes
Today I would like to put up Ajwain Paratha to add to the long list of parathas and rotis on this blog. Ajwain is among those not really popular masala ingredient. It is however like many other spices good for digestion and is also given in a small quantities to the babies too. It is of course a little hot like the pepper and is an effective antidote against stomach worms. Growing up we were given a pitch of ajwain, 2 pepper corns and a pinch of salt rolled in a betel leaf if we experienced stomach upset. (If that did not quite help, we went to the doctor!)
What you need to have:
1. Wheat atta – 2 cups
2. Ajwain seeds – 1 and 1/2 teaspoon
3. Cooking oil – 3-4 teaspoons (to make the dough)5. Cooking oil – 2 -4 tablespoons (for frying and to apply to it)
6. Salt – as per taste
Ingredients of ajwain paratha
What you do with what you have:
1. Sieve atta in the atta siever and transfer it to a wide bowl adding salt, ajwain seeds and also cooking oil.
Ingredients being transfered to a bowl
2. Place a bowl and warm up a little water and slowly add it to the mix and make a soft dough so that one should be able to roll it easily. Pinch out lemon sized ball and roll it into 6″ circle dusting it in wheat atta.
Paratha dough and pinched out ball
Rolled roti
3. Apply cooking oil /ghee through out the rolled roti and sprinkle wheat atta so that you get layers on roasting.
Oil and wheat atta coating
4. Just pleet it as it is shown below.
Roti being pleeted
5. Just join the two ends of the pleeted roti as shown in the image below.
Ready to roll roti & roti being pleeted
6. Roll the pleeted roti with the roller to medium thickness.
Rolled paratha
7. Place a roti tawa on medium flame. On heating, sprinkle cooking oil and place the rolled paratha on it.
Paratha being roasted
8. When roasted reverse and roast it on both the sides till brown dots appear on both the sides. Just press with the spatula on all the sides of the roti so that it is fried well all through with brown dots here and there.
Paratha being roasted on the reverse
9. Repeat with the remaining parathas too. Enjoy with any side dish of your choice!!!!
Ready to serve Ajwain paratha with potato bhaji
Good to remember:
1. Atta should be knead to soft dough so that rolling the roti is easier.
2. Pleeting should be done neatly to get layers. Rolling after it is pleeted is also very important .
3. Sprinkling of atta on the roti help get the layers right and prevent the layers from sticking to one another.
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Great photos. I was wondering how these were made. My rolling into a circle is not perfected yet. I just made my own roti recently and was wondering about other breads.
Nice pictures…