Simple, practical, and full of everyday flavour, Ajwain Paratha is a vegetarian North Indian breakfast made with simple everyday ingredients in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 10 · 10 Ajwain Paratha
  • Category: Breakfast
  • Cuisine: North Indian

Ingredients

  • 2 cups whole wheat flour
  • 1 to 2 teaspoons oil (or ghee (clarified butter))
  • salt (as required)
  • water (as required for kneading the dough)
  • 1 tablespoon ajwain ((carom seeds or thymol seeds or bishops weed or omam or owa or ajmo))
  • oil (or ghee as required for roasting)
  • salt (as required)

Method

  1. Mix the salt with the flour. Add the oil/ghee and some water.
  2. Knead into a smooth and soft dough. Add some more water if required.
  3. Keep the dough covered for 20 to 30 minutes.
  4. Take a medium sized ball from the dough.
  5. Roll it into a small disc/round of about 4 inches in diameter.
  6. Apply or brush oil or ghee on the surface.
  7. Sprinkle ¼ teaspoon or less of the ajwain seeds along with 1 to 2 pinches of salt.
  8. Fold the dough as shown in the step by step photos above applying ghee or oil.
  9. Roll into a paratha of approx 6 to 7 inches diameter.
  10. 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.
  11. Fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.
  12. 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.
  13. You can serve them hot or stack them in a roti basket to be served later.
  14. Serve these ajwain parathas hot or warm with some lemon pickle or mango pickle or raita or with a cup of hot tea.
  15. Ajwain paratha can also be served with a side indian veggie dish.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.