Ajwain Parantha This version of parantha is triangular in shape and is flavoured with ajwain (carom seeds). This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 Apr 2020 in Recipes Course New Update Main Ingredients Wholewheat Flour, Carrom Seeds Cuisine Uttar Pradesh Course Breads Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Ajwain Parantha 2 cups Wholewheat Flour to taste Carrom Seeds 1/2 teaspoon Carom seeds (ajwain),crushed 4 tablespoons Ghee to shallow fry Oil Method Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water and knead into a stiff dough. Cover and rest it for fifteen minutes. Divide the dough into eight equal portions. Roll in dry flour and roll into a round chapatti. Spread a little ghee on one side and lightly roll that side in dry flour. Fold the chapatti into half and then again into half to make a triangle. Roll into a triangular parantha. It should be a little thick. Heat a tawa. Place the parantha on the tawa and cook for a minute. Flip and apply ghee. Cook for a minute and flip again and apply ghee. Cook till both the sides are golden. Serve hot. Nutrition Info Calories 2434 Carbohydrates 312.3 Protein 54.4 Fat 107.6 #Ghee #Oil Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article