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    Home » Flatbreads, Quick Breads and Yeasted Breads » Ajwain Ka Paratha - Parathas Flavored with Carom Seed | Step by Step Recipe

    Ajwain Ka Paratha - Parathas Flavored with Carom Seed | Step by Step Recipe

    Published: Jul 16, 2011 · Modified: Oct 5, 2020 by Srivalli · 21 Comments

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    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.

    The first in the series is made with cornflour as the star. My stint with cornflour started during my college days when I was making American Chopsuey very frequently. Those were the days when Cauliflower Manchurian or homemade soups were a hit. Amma used to buy the Brown & Polson brand most and the recipes are listed at the back. They also give about couple more recipes. I have collected so many of these and always wanted to try. I was really happy finally making something from it.
    Memories are really something, they make you feel light and carefree. Like I visited Konda's sports day function at her school. She was getting a gold medal. Seeing all those kids, yelling, running around, made me remember my own school days. Just yesterday I was talking to my schoolmate who studied with me since class 5 and we were remembering our own school days and now we have kids of that age. I know I sound so cliched, but where did the days vanish. The memories are still so fresh. At times I feel it's a big play that I am watching, and I am going to wake up and get ready for school!

    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.

    Print Pin

    Ajwain Ka Paratha - Parathas Flavored with Carom Seed | Step by Step Recipe

    Course Breakfast
    Dish Type Indian Flatbread
    Author Srivalli
    Tried this recipe?Mention @Cooking4all or tag #Cooking4all!
    Previous Post: « Punjabi Mango Pickle | Indian Cooking Challenge for June | How to make Punjabi Mango Pickle Step By Step Recipe!
    Next Post: Spicy Tomato Macaroni with Cheese | Curried Macaroni, Indian Style with Step by Step Recipe »

    Reader Interactions

    Comments

    1. Hari Chandana says

      July 16, 2011 at 2:52 am

      Wowwwwwwww.. Looks so tempting and perfect.. thanks for sharing 🙂

      Reply
    2. Vardhini says

      July 16, 2011 at 3:45 am

      Parathas look so soft and tasty. I like the flavor of ajwain more than cumin.

      Reply
    3. Mom Chef says

      July 16, 2011 at 5:31 am

      very interesting Valli --- cornflour to Parathas.

      Reply
    4. Vidhya says

      July 16, 2011 at 1:57 am

      Parathas look perfect.. Hope you got my second entry for the sandwich event..

      Reply
    5. Jane says

      July 16, 2011 at 2:54 am

      This looks like one I would like to try cooking. I reckon my husband would like them a lot. Great photos too!

      Reply
    6. jayasree says

      July 16, 2011 at 3:51 am

      I have made parathas by adding various flours but has never tried with corn flour. Sounds interesting.

      Reply
    7. harini-jaya says

      July 16, 2011 at 4:06 am

      Sounds interesting! I have never made parathas out of cornflour. You surely have a unique hobby of collecting the recipes from the packs!

      Reply
    8. ANU says

      July 16, 2011 at 4:18 am

      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.

      Reply
    9. Rujuta says

      July 16, 2011 at 9:52 am

      Unusual and interesting recipe…cornflour,wheat and maida with ajwain…will try it def…
      Your recipe collection is lovely…
      Happy Blogging

      Reply
    10. The Pumpkin Farm says

      July 16, 2011 at 5:32 am

      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.

      Reply
    11. Gayathri Kumar says

      July 16, 2011 at 5:54 am

      Parathas look so inviting...

      Reply
    12. Veena Aravind says

      July 16, 2011 at 6:37 am

      Never have i tried parathas with cornflour..this looks interesting and the parathas looks just great !!

      Reply
    13. Paaka Shaale says

      July 16, 2011 at 6:48 am

      hmmm The parathas with corn flour is new to me. I will try these soon as Ajwain parathas is my favourite 🙂

      Reply
    14. Lavanya Selvaraj says

      July 16, 2011 at 8:31 am

      Very nice step by step procedure!

      Reply
    15. Aarthi says

      July 16, 2011 at 9:58 am

      this sounds really unusual..should give it a try

      Reply
    16. Ambreen says

      July 16, 2011 at 10:42 am

      Sounds like a new type of paratha.
      I use Ajwain in most of the dishes, but never tried in a paratha. Looks fantastic!

      Reply
    17. Swati Sapna says

      July 16, 2011 at 12:18 pm

      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!

      Reply
    18. divya says

      July 16, 2011 at 6:05 pm

      Wowww... So simple and delicious recipe.. looks absolutely perfect.. thanks for the recipe dear !!

      Reply
    19. Cooks says

      July 17, 2011 at 6:22 pm

      Corn starch in parathas is new to me.. Ajwain flavored parathas look yumm. Looking forward to your back of the pack recipes.

      Reply
    20. Suma Gandlur says

      July 18, 2011 at 3:04 am

      I make the regular wheat rotis with ajwain. Your addition of corn flour to parathas is somewhat new to me.

      Reply
    21. Sin-A-Mon (Monika) says

      July 18, 2011 at 4:30 pm

      I asbolutely love the flavour of ajwain

      MEC - Potato Feast

      Reply

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