Are you looking for a recipe to make Ajowan Paratha, the delicious bread from India?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Ajowan Paratha recipe and variations.
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Ajowan Paratha is a type of flatbread that originated in India. It is made using whole wheat flour and is flavored with ajowan, also known as carom seeds. These seeds give the flatbread a distinct taste and also provide digestive benefits. The flatbread is typically cooked on a griddle or tawa and can be enjoyed on its own or with various accompaniments such as curries or chutneys. It is a popular choice for breakfast or as a side dish in Indian cuisine.
The history of Ajowan Paratha dates back to ancient times in India. The use of ajowan seeds in cooking can be traced back to Ayurvedic practices, where they were believed to aid digestion and provide other health benefits. Over time, the combination of ajowan seeds and whole wheat flour was developed into a recipe for making flatbread. Today, Ajowan Paratha is enjoyed not only in India but also in various parts of the world where Indian cuisine is popular. Its unique flavor.
The estimated cost to make this recipe for Ajowan Paratha is relatively low. The main ingredients required are whole wheat flour, ajowan seeds, water, and salt. These ingredients are commonly available and affordable. Additionally, the recipe does not call for any expensive or hard-to-find items. Therefore, the estimated cost to make this flatbread is minimal.
In terms of time, making Ajowan Paratha is a relatively quick process. The preparation time is approximately 10 minutes, which includes mixing the dough and letting it rest. After that, the dough is divided into small portions, rolled out, and cooked on a griddle or pan. The cooking time for each paratha is around 2-3 minutes per side. Overall, from start to finish, it should take about 30 minutes to make this flavorful and nutritious flatbread.
The main ingredients for Ajowan Paratha are whole wheat flour, ajowan (carom seeds), water, and salt. Whole wheat flour is used as the base for the flatbread, providing a nutty and wholesome flavor. Ajowan, also known as carom seeds, is added to the dough to give the flatbread a distinct taste and aroma. Water is used to bind the dough together, and salt is added for seasoning.
The tools needed for making Ajowan Paratha include a mixing bowl, a rolling pin, a flat griddle or tawa, and a spatula. The mixing bowl is used to combine the whole wheat flour, ajowan, water, and salt to form the dough. The rolling pin is used to roll out the dough into thin, round flatbreads. The flat griddle or tawa is heated on the stovetop and used to cook the flatbread. The spatula is used to flip the flatbread and ensure even cooking on both.
To prepare Ajowan Paratha, start by gathering all the necessary ingredients: whole wheat flour, ajowan seeds, salt, and water. In a mixing bowl, combine the flour, ajowan seeds, and salt. Gradually add water to the mixture and knead it into a soft dough. Let the dough rest for about 15 minutes to allow the flavors to meld together.
After the resting period, divide the dough into small portions and roll each portion into a round shape using a rolling pin. Heat a griddle or a non-stick pan over medium heat. Place the rolled dough on the hot griddle and cook it for a minute or until small bubbles start to form. Flip the flatbread and cook the other side until it turns golden brown. Repeat the process with the remaining dough portions. Serve the Ajowan Paratha hot with your favorite curry or enjoy it on its own…(full recipe on the way)
To cook Ajowan Paratha, start by heating a non-stick pan or griddle over medium heat. Take a small portion of the dough and roll it into a ball. Flatten the ball with your hands and dust it with flour. Roll the dough into a thin, round shape using a rolling pin. Sprinkle some ajowan seeds on one side of the rolled dough and fold it in half. Sprinkle more ajowan seeds on the folded side and fold it in half again to form a triangle. Roll the triangle gently to make it thinner. Place the rolled paratha on the heated pan and cook for about a minute or until small bubbles start to appear. Flip the paratha and cook the other side for another minute. Apply some ghee or oil on both sides and cook until golden brown. Repeat the process with the remaining dough. Serve the Ajowan Paratha hot with your favorite curry or chutney.
Note: The cooking time may vary depending on the thickness of the par…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor and a slightly denser texture to the flatbread.
2. Rice flour: Produced from finely ground rice, this flour is light and delicate, resulting in a crispy and tender flatbread.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It imparts a rich, earthy flavor and a soft, chewy texture to the flatbread.
4. Quinoa flour: Derived from ground quinoa seeds, this flour is high in protein and adds a slightly nutty taste and a light, fluffy texture to the flatbread.
5. Almond flour: Made from finely ground almonds, this flour is gluten-free and adds a subtly sweet and nutty flavor, as well as a moist and tender texture to the flatbread
1. Ajowan Bread
2. Indian Ajowan Flatbread
3. Carom Seed Paratha
4. Digestive Paratha
5. Ajwain Paratha
6. Indian Carom Bread
7. Flavored Wheat Flatbread
8. Ajowan Seed Paratha
9. Ajowan Infused Flatbread
10. Indian Digestive Bread
11. Carom Seed Bread
12. Ajwain Flavored Paratha
13. Whole Wheat Ajowan Bread
14. Indian Ajwain Flatbread
15. Digestive Wheat Paratha
1. Begin by preparing your sourdough starter, allowing it to ferment and become active.
2. In a mixing bowl, combine whole wheat flour, ajowan seeds, and a pinch of salt.
3. Gradually add the sourdough starter to the flour mixture, kneading it until a smooth dough forms.
4. Cover the dough with a damp cloth and let it rest for a few hours, allowing the sourdough to work its magic.
5. Divide the dough into small portions and roll them out into thin, round flatbreads.
6. Heat a skillet or griddle over medium heat and cook the flatbreads on both sides until golden brown spots appear.
7. Serve the sourdough ajowan parathas warm with your favorite curry or chutney.
8. Enjoy the unique taste and digestive benefits of this Indian-inspired sourdough flatbread!…(full sourdough recipe on the way)
1. Start by substituting the whole wheat flour with a gluten-free flour blend, such as a mix of rice flour, tapioca flour, and potato starch.
2. Instead of using ajowan seeds, you can add other herbs or spices of your choice to enhance the flavor.
3. Mix the gluten-free flour blend with water, a pinch of salt, and the chosen herbs/spices to form a dough.
4. Divide the dough into small portions and roll them out into thin circles using a rolling pin.
5. Heat a non-stick pan or griddle over medium heat and cook the gluten-free flatbread on both sides until golden brown spots appear.
6. Serve the ajowan-flavored gluten-free flatbread hot with your favorite accompaniments or as a side dish to a delicious meal…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Ajowan Paratha at home above but I’ll be updating this page to include links to the best Ajowan Paratha recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
