AJWAIN PARATHA

Ajwain Parathas are those which have carom seeds added to the dough. Not only flavourful, they prevent indigestion [always consult a doctor]. They are added to the wheat flour and made into a dough. In many parts of South Asia, flat breads are a staple. Hence we are used to  using various types of ingredients while making chapati or paratha / porota to give them a distinct touch, making them even tastier and flavourful. 

Because carom seeds have digestive properties, using them in various recipes is quite common in many parts of South Asia. In India, it is more common in Northern India. In line with perfect cultural harmony, it is prepared  in other states too. Food has no boundaries, the acceptance depends upon our taste buds. One of my known person is expecting, she is a Punjabi. I get for her various Bengali curries and she happily eats them. I just have to take care of few things, suppose I omit using sugar, make it spicier to suit her taste buds.

With two roti lovers at home, I have to keep on experimenting with the ingredients I use in the flatbreads. They should not get bored of eating the same thing regular, neither should I be a victim of monotony while cooking. A variety in recipes, a bit tweaked, leaves me happier at my den. Ajwain parathas are usually made with ajwain / carom seeds added to wheat flour and fried in ghee. But I made it with mixing refined flour and wheat flour in 2:1 ratio. I used extra virgin olive oil instead of ghee [clarified butter] while frying them. Ghee is commonly used in Indian / South Asian households.

INGREDIENTS :

Whole Wheat Flour : 1/2 coffee mug
Refined Flour : 1 coffee mug
Ajwain [Carom Seeds] : 1 tbsp
Salt : 1/4 tsp
Oil : 1 tbsp + few drops to brush each paratha / flatbread to fry [I used Extra Virgin Olive Oil, preferably to use Ghee / Clarified Butter]

Water : As required

METHOD :

Take both the flours in a wide mouthed vessel. Add carom seeds, salt, a tbsp of oil. Rub well with your palm for about 2 minutes.

Now add water little by little and keep on rubbing until a soft dough is formed. This will take about 10-12 minutes. Keep covered for half an hour. 

Remove cover, knead for a minute, prepare balls that of size of a tennis ball. Roll each ball into a roundel. slit and roll to to cone shape. Flatten and roll again. [Follow the stepwise pictures].

Roll out flatbreads / parathas with help of rolling pins in your desired shapes, square, round or triangular. Make the griddle hot. 

Cook both sides well brushing a bit of oil. You have to constantly keep on changing the temparature. If the griddle gets cooler, parathas will harden, if too hot, they burn. Hence we need to be cautious.