Ajwain Parantha; Aloo Gobi Parantha; Aloo Palak Parantha; Aloo Parantha; Baida Roti; Chana Dal Methi Paratha; Chana Dal Parantha; Cheese Parantha; Gobi Parantha; Kerala Parantha; Kuttu Ka Parantha; Lachedar Parantha; Methi Missi Roti; Methi Parantha; Palak Parantha; Paneer Parantha; Plain Parantha; Punjabi Aloo Parantha; Punjabi Mooli Parantha; Pyaaz Ka Parantha; Rajgira Parantha; Sugar Parantha; Vegetable Parantha

Ingredients:

Procedure:

Mix the salt with the flour; add the oil/ghee and some water; knead it to make smooth dough; add some more water if required. Keep the dough covered for 15-20 minutes.

Take a medium sized ball from the dough; roll it into a small disc/round of about 3 - 4 inches in diameter; apply or brush oil or ghee on the surface; sprinkle ¼ teaspoonful or less of the ajwain seeds along with a pinch of salt; fold the dough applying ghee or oil; roll into a Parantha of approx 6 to 7 inches diameter; fry on a hot tava or griddle with a teaspoon of oil/ghee or more as required till both sides become well browned.

Serve ajwain Parantha hot with some pickle or raita. Ajwain Parantha can also be served with a side indian veggie dish.

Note: A variation to this recipe is to add some cumin (jeera) along with the ajwain. It is sufficient for 3 – 4 servings.