Carom Seeds Flatbread (Ajwain Parantha)

अजवाइन पराठा

28 Feb 2022

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Let's make this crispy, flaky, quick, flat bread! You can enjoy this with practically any sabzi (cooked vegetables) or curry or even just like that with some Chai! Yummy!

I'm using sunflower oil in this recipe, but you can choose ghee if you prefer that. I'm just not a fan of ghee, but if you are, go for gold!

Double or triple the recipe if you want to make more than 8 paranthas. Also, I've tried my best to explain the instructions here, hope it makes sense. :D

PS: I love eating these hot with some chai.


  • Prep Time: 45-60 minutes
  • Cook Time: 5 minutes
  • Makes: 8 Paranthas


  • 2 Cups Aata (Wholemeal Flour)
  • 1 1/4 Cups Water
  • 1/2 Cup Vegetable oil (for kneading & Frying)
  • 1 tsp Carom /Thyme Seeds
  • 1/2 tsp Salt
  • 1/2 tsp Kashmiri Red Chilli Powder


  • Start by adding the aata (wholemeal flour) in a large bowl.
  • Add water, start by mixing gently (so the flour does go off flying) and knead until the dough is soft and smooth. Add a little oil to help with kneading.
  • Cover the dough with a damp cloth and keep aside for 15-20 minutes.
  • In a small bowl prepare the seasoning, mix carom seeds, salt and chilli powder.
  • Portion the dough into 8 medium sized balls.
  • Grab one dough ball at a time and apply some flour on it.
  • Gently press the ball on palm of your hand and flatten and make it a disc, as you rotate the flattened dough.
  • Sprinkle the rolling area with some flour and roll out the flattened dough disc into a big circle, until it is thin.
  • Pour 1 tbsp of oil in the middle and add 1/4-1/2 tsp of the seasoning mix. Mix and spread the oil and seasoning evenly.
  • Fold 1/3rd way from one side and apply /brush oil on the folded side.
  • Then, fold the other 1/3rd on top of the first fold overlapping it and apply oil.
  • Fold vertically 1/3rd from the other side and continue to fold the last part on top vertically.
  • Press down with your fingers into some flour and roll out with a rolling pin into the thickness you desire. I like my parantha thin and flaky.
  • Heat a flat pan, keep the heat to medium to high.
  • Place the rolled parantha on the hot pan and when one side is slightly cooked, flip the parantha to the other side, apply some oil or ghee and cooked until slightly golden brown. Flip and cook the other side as well.
  • Cook to your desired level of crispy-ness and serve it hot with sabzi (cooked vegetables) or curry of your choice.