How to make Namak aur Ajwain ka Parantha -
Parantha flavoured with carom seeds.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Wholewheat flour, Carom seeds
Cuisine : Indian
Course : Breads
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For more recipes related to Namak aur Ajwain ka Parantha checkout Barfi Parantha With Rose And Rabdi , Onion Parantha, Peethiwali Poori , Rajasthani Bati . You can also find more Breads recipes like Kulcha Garlic Bread Skewers With Cheese And Herb Dip Bahurangi Puri Braided Pesto Bread
Namak aur Ajwain ka Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Namak aur Ajwain ka Parantha Recipe
Wholewheat flour 3 cups
Carom seeds 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.
Nutrition Info
Calories : 552.25 Kcal
Carbohydrates : 78 gm
Protein : 13.5 gm
Fat : 20.65 gm
Other : 2.1
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
