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

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.

Recipe

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Ajwain Paratha - Parathas Flavored with Carom Seeds

Course Breakfast

Dish Type Indian Flatbread

Calories 949kcal

Author Srivalli

Ingredients

• 1/2 cup Cornflour
• 1 cup Wheat flour / Atta
• 1/2 cup All purpose flour / Maida
• 1 tsp Carom Seeds Ajwain / Bishop's weed
• Salt to taste
• Ghee/ Oil as required

Instructions

• In a bowl, take all the flours, ajwain, salt, and with water knead to a soft dough.
• Cover the dough with a muslin clout and let it rest for 10 mins.
• When ready to cook, knead it again, pinch out equal size balls. Dust and roll out into 8 inch discs.
• 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

Notes: The recipe called for only all purpose flour, 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.

Nutrition

Calories: 949kcal | Carbohydrates: 204g | Protein: 20g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 10mg | Potassium: 203mg | Fiber: 8g | Sugar: 1g | Calcium: 29mg | Iron: 9mg

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