Ajwain Lachha Paratha Recipe – Layered Flatbread with Carom Seeds
When I was a child I used to love making the japanese foldable hand fans out of colored papers. Every time I’m making lachha paratha I remember those moments from my childhood.
I saw other techniques to make lachha paratha, but I prefer this one where you pleat the dough to make multiple folds (like a foldable hand fan) and then roll it into spiral.
Ajwain Lachha Paratha is a healthy and strong flavor paratha, carom seeds give a taste similar to thyme.
Ajwain (carom) seeds are very helpful in digestion, gets you rid of stomach pain and indigestion, good for sinus problems or congestion.
You can serve ajwain paratha for brekfast, tea time or along with your favorite vegetable dish or curry for lunch or dinner.
You may also like Palak Paratha Recipe (spinach paratha).
Step by step how to make Ajwain Lachha Paratha:
In a big bowl make the dough by mixing whole wheat flour with butter and salt. Add water gradually and knead until smooth. Cover and keep aside for 20-30 minutes.
After the resting time, take some dough into your palms and shape it into a ball. Sprinkle some flour and start making paratha using a rolling pin.
Once you made a thin disk out of the dough ball, sprinkle some carom seeds on top and fold from one side, as shown in the picture:
On the folded part apply butter, then fold the other side. Same, apply butter on second side.
Now it’s time to make the Japanese foldable hand fan – pleat the dough to make small folds, stretch a little bit and roll into spiral.
Last step is to roll the spiral to a round flat circle.
Repeat the procedure for the rest of the dough.
Cooking the awjain paratha
Heat a tawa, a frying iron skillet or a pan. Add paratha and splutter some butter on top of it (optional). Fry on both sides. Fry until golden spots appear.
- For the dough:
- 2 cups whole wheat flour;
- ½ tsp salt;
- 2-3 tbsp butter or oil or ghee;
- water as required.
- For paratha:
- 2 tbsp carom seeds;
- butter.
- In a big bowl make the dough by mixing whole wheat flour with butter and salt. Add water gradually and knead until smooth. Cover and keep aside for 20-30 minutes.
- After the resting time, take some dough into your palms and shape it into a ball. Sprinkle some flour and start making paratha using a rolling pin.
- Once you made a thin disk out of the dough ball, sprinkle some carom seeds on top and fold from one side.
- On the folded part apply butter, then fold the other side. Same, apply butter on second side.
- Pleat the dough to make small folds, stretch a little bit and roll into spiral.
- Roll the spiral to a round flat circle.
- Repeat the procedure for the rest of the dough.
- Heat a tawa, a frying iron skillet or a pan. Add paratha and splutter some butter on top of it (optional). Fry on both sides. Fry until golden spots appear.
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