Ajwain paratha | ajwain ka square shaped paratha |owa paratha

 Though simple to make these ajwain parathas are very flavorful and goes very well with any type of gravy or vegetable curry.

Ajwain also known as bishop's weed/carom seeds is said to be good for the digestive system and is commonly used in the Indian cuisine. One of the easiest way to include ajwain in the diet is adding them to these parathas, so simple and tasty..

 

A paratha/parantha/parauntha (Urdu: پراٹھا‎) is a flatbread that originated in the Indian subcontinent. It is quite prevalent in the Pakistani and Indian region of Punjab, Northern India and Bangladesh. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough.

It is one of the most popular unleavened flat breads in Punjabi North Indian cuisine and Pakistani cuisine and is made by pan frying whole wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha.

The paratha can be round, heptagonal, square or triangular.

When I don’t get any ideas of what to cook then ajwain parathas come to rescue and most of the time when I cook for guests

todays paratha is square shaped ajwain paratha but you can even make it triangular or round shape.
 
Ingredients :

Dough
     whole wheat flour/ gehu ka atta 2 cups
     oil or ghee 2 tsp
    salt and water as required
     1 tbsp carom seeds/ajwain

 Making paratha:
      oil or ghee as required
      salt as required
      1 tbsp carom seeds/ajwain

Method:

1.Take wheat flour, ajwain seeds, salt and oil in a bowl.Rub it with your hands so that the oil is mixed all over the dough.

2.Add water slowly and make the dough. Knead it for 5 mins.

3.Drizzle some oil over the dough and cover it with a bowl. Let it rest for 15-20 mins.

 

4.Divide the dough into equal portions.

5.Take one dough out and start rolling into a chapati. Drizzle a tsp of oil or ghee over the chapati.sprinkle ¼ tsp or less of the ajwain seeds 

 


6.Start folding from all sides so that it for a small folded square as seen in the below images.

7.Now roll this into a larger square.Make all the parathas like this and set aside. Now time to fry the parathas.





8.fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.

 

9.serve hot with some pickle or raita.