Ajwain Paratha on Tawa
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Atta dough speckled with crushed ajwain, rolled and cooked on a hot tawa — a simple paratha that aids heavy meals.
Ajwain paratha is the flaky, flavoured paratha many Indian homes make for breakfast or travel. The crushed ajwain gives a sharp, almost thyme-like taste. It also holds up well in a tiffin, because the layers stay flaky for a few hours.
Ingredients
How to Make It
Mix atta, ajwain, salt and a little oil; knead soft.
Rest 15 minutes; roll parathas.
Cook on tawa with light ghee until spotted brown.
Nutrition per serving
* Approximate values per serving
Health Benefits
Ajwain supports digestion after rich meals. Whole-wheat base beats maida parantha for everyday plates.
Ajwain is a traditional flavouring for heavier breads in Indian cooking, and the layered paratha uses only a little ghee.
Pro Tips
- →Crush ajwain lightly for aroma.
- →Don’t over-oil.
- →Serve with dahi or pickle.
- →Crush the ajwain between your palms before adding, to release the oil.
- →Rest the dough for 15 minutes so it rolls easily.
- →Fold into a triangle, brush with ghee and roll again for flaky layers.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); Whole wheat flour: about 340 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add jeera.
- 2Stuffed with mashed potato sparingly.
- 3Add a little chopped coriander or green chilli to the dough.
Frequently Asked Questions
You Might Also Like
Get a Personalised Diet Plan
4.9★ on Google • 7,000+ clients helped
