Ajwaini Parantha


Wholewheat Flour 3 cups

Carrom Seeds 1 teaspoon

Ginger finely chopped 1 tablespoon

Coriander seeds crushed 1 tablespoon

Green chillies finely chopped 3-4

Onion finely chopped 1 small

Garam masala powder 1 teaspoon

Turmeric powder ½ teaspoon

Dried mango powder 1 teaspoon

Black salt (kala namak) ½ teaspoon

Salt to taste

Fresh coriander sprigs 6-8

Oil 1 teaspoon

Ghee for shallo

Fresh thick yogurt for servin small bunch


1) Put wheat flour in a bowl, add ginger, coriander seeds, green chillies, onion, carom seeds, garam masala powder, turmeric powder, dried mango powder, black salt and salt.

2) Finely chop coriander sprigs and add to the bowl. Add sufficient water and knead into soft dough. Add oil and knead again. Set aside for 5-7 minutes.

3) Divide the dough into 8 equal portions, shape them into balls and roll out each portion intothin disc, brush with some ghee, fold into a square and roll out each square into a parantha.

4) Heat anon-sticktawa, place parantha on it, flip and drizzle some ghee. Cook, turning over a few times till evenly cooked and golden brown on both sides.

5) Cut the paranthe into wedges, arrange on a serving plate and serve with yogurt.

Pic Source: Google

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