For the first week, I have chosen Cooking from the BackPack. Over the years I have saved up so many cutouts from food packets, ingredients, masala packets, etc. On many occasions, I have written down the recipes, but after a while, I started saving up the clippings hoping to cook from them and keep or discard them based on the results. If you want to have an idea of how vast my recipe collection based on these paperbacks or pack recipes, read on my recipe collection.
But for this theme, I wanted us to concentrate mostly on the pack backs. So now I have the opportunity to browse through the collection I have. I have collected many such papers from milkmaid, cocoa, macaroni, etc. But I also wanted to make sure I don't repeat the main ingredient or the packet. Like there is no point if I make 7 different recipes from Milkmaid back recipes using condensed milk. So I have tried my best not to repeat the ingredient and selected different recipes with different main ingredients. Hope you will enjoy as much as I enjoyed making them or my family eating them.
I know I know I have to get to the recipe..:)
In a bowl, take flour, wheat flour, cornflour, ajwain, salt
Knead to a soft dough
Roll out and apply ghee
Close and roll out again as a disc.
Cook on hot tawa.
I took this for my lunch paired with Chettinadu Sorakkai Kurma
Ajwain Paratha - Parathas Flavored with Carom Seeds
Brown & Polson Cornflour - 1/2 cup
Wheat flour / Atta - 1 cup
All purpose flour / Maida - 1/2 cup
Ajwain / Carom Seeds / Bishop's weed - 1 tsp
Salt to taste
Ghee/ Oil as required
Method to prepare:
In a bowl, take all the flours, ajwain, salt, and with water knead to a soft dough.
As you do your regular parathas roll out as a disc. Apply ghee on top, fold into a triangle or into pleats and roll out again after dusting with flour.
Heat a tawa and cook the parathas on both sides.
Serve with pickle and curds or as I served with Chettinadu Sorakkai Kurma
Notes: The recipe called for complete flour, so I made it healthy by adding more atta than maida.
I love ajwain as adding that gives a whole new taste, I add it to puris, samosas, etc.
Hari Chandana says
Wowwwwwwww.. Looks so tempting and perfect.. thanks for sharing 🙂
Vardhini says
Parathas look so soft and tasty. I like the flavor of ajwain more than cumin.
Mom Chef says
very interesting Valli --- cornflour to Parathas.
Vidhya says
Parathas look perfect.. Hope you got my second entry for the sandwich event..
Jane says
This looks like one I would like to try cooking. I reckon my husband would like them a lot. Great photos too!
jayasree says
I have made parathas by adding various flours but has never tried with corn flour. Sounds interesting.
harini-jaya says
Sounds interesting! I have never made parathas out of cornflour. You surely have a unique hobby of collecting the recipes from the packs!
ANU says
adding corn flour sounds new...but I usually make ajwain parathas..cos it's nice for cold, congestion and best way to make kids eat.
Rujuta says
Unusual and interesting recipe…cornflour,wheat and maida with ajwain…will try it def…
Your recipe collection is lovely…
Happy Blogging
The Pumpkin Farm says
Corn flour is really interesting twist. My MIL also makes these parathas. She has an interesting technique though..she crushes the ajwain seeds along with a pinch of sugar and cumin seeds in a mortar before adding to the parathas. I will pass back the corn flour tip to her.
Gayathri Kumar says
Parathas look so inviting...
Veena Aravind says
Never have i tried parathas with cornflour..this looks interesting and the parathas looks just great !!
Paaka Shaale says
hmmm The parathas with corn flour is new to me. I will try these soon as Ajwain parathas is my favourite 🙂
Lavanya Selvaraj says
Very nice step by step procedure!
Aarthi says
this sounds really unusual..should give it a try
Ambreen says
Sounds like a new type of paratha.
I use Ajwain in most of the dishes, but never tried in a paratha. Looks fantastic!
Swati Sapna says
Hey Srivalli! Am totally impressed by your blogging marathon 🙂 all the best.. im looking forward to all the dishes.
My mom-in-law makes amazing Ajwain ke Parathe. But only with wheat flour or atta. And her trick is to roll out the plain dough into a chapati kinda shape first, then sprinkle salt and ajwain on the disc, then fold into pleats and roll out again. Try it some time!
divya says
Wowww... So simple and delicious recipe.. looks absolutely perfect.. thanks for the recipe dear !!
Cooks says
Corn starch in parathas is new to me.. Ajwain flavored parathas look yumm. Looking forward to your back of the pack recipes.
Suma Gandlur says
I make the regular wheat rotis with ajwain. Your addition of corn flour to parathas is somewhat new to me.
Sin-A-Mon (Monika) says
I asbolutely love the flavour of ajwain
MEC - Potato Feast