As I’ve already explained how much I love paranthas and a bit of history, I won’t go into the whole story all over again. Paranthas have several varieties and today I’m going to share one with ajwain or bishop’s weed as it is called in the Anglophone world. I’ve already discussed the benefits of this medicinal plant in Masala Puri recipe.
1 Cup Wheat flour
1 Tsp Ajwain (bishop’s weed)1 Tsp Salt
Ghee (clarified butter) or Oil
Mix ajwain and salt.
Take a small part of it and roll it into a small ball and ensure that there’s no crack in the ball.Roll this ball in dry flour and flatten it.
Use rolling-pin and flatten the circle further till it is around 4-5 inches in diameter.
Take ½ tea spoon oil and oil the flattened dough.
Sprinkle the ajwain and salt mix on it.
Fold it four times as shown in images.
Roll it in some dry flour and flatten it upside down i.e. the last fold should face the plate.
Use rolling pin to further flatten it and make it into a bigger square.
Put the girdle on fire.
When it is hot, put the flattened square dough on the girdle.
Once it is cooked on one side (it will become somewhat yellowish brown), turn it over and put oil on the cooked side.
After some time, turn it over again and if the other side is cooked oil it as well otherwise turn it back till it is cooked. Once it is cooked, turn it over and oil the other side (that you’ve not oiled earlier).
After around 1 minute turn it over and let it cook for some time.
Serve it with pickle or/and vegetables or/and plain yoghurt and/or raita and/or dahipakodiyan.
I hope that you loved it as much as I do. Enjoy your meal!