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Namak aur Ajwain ka Parantha

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Parantha flavoured with carom seeds.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Namak aur Ajwain ka Parantha

Main Ingredients

Whole wheat flour (atta) + for dusting, Salt

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Calories

552.25

Carbohydrates

78

Protein

13.5

Fat

20.65

Fibers

2.1

Ingredients

  • Whole wheat flour (atta) + for dusting
    3 cups
  • Salt
    to taste
  • Carom seeds (ajwain),crushed
    1/2 teaspoon
  • Ghee
    as required

Method

Step 1


Add salt and carom seeds to wheat flour and knead into a stiff dough with enough water.

Step 2


Divide into 8 equal portions and shape into pedas. Dust with a little dry flour and roll out into chapattis.

Step 3


Spread a little ghee on a chapatti and fold into half, spread a little ghee again and fold into half again to form a triangle. On another chapatti, spread a little ghee and make a threefold, and once again make a threefold to form a square. On yet another chapatti, spread a little ghee, make a slit on one side upto the centre of the chapatti and then keep rolling till you reach the other end to make a cylinder. Coil it up to make a round.

Step 4


Roll out each into a triangular, a square and a round parantha respectively. Similarly make more paranthas of the shape you want.

Step 5


Heat a non stick tawa, place a parantha on it, drizzle a little ghee all around and cook, turning sides, till both sides are lightly browned. Serve hot.

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