Paranthas (Savoury Pancakes)
Namak Ajwain ka Parantha
(Carom or Caraway seeds savoury pancake)
This parantha has a simple and quick preparation with few ingredients. It is a tasty breakfast idea. In my family it is usually made as a stand alone dish to be enjoyed with a dollop of butter or tomato sauce. Whole wheat flour should be used for this recipe. Donot use refined white flour (maida). Refined white flour causes the parantha to harden and it becomes leathery as it cools. I used Patanjali brand whole wheat flour for this recipe.
Ajwain seeds, known as Carom or Caraway seeds in English, are the highlight of this parantha. They give out a lovely aroma as th
e parantha cooks.
Ingredients for one parantha
Whole Wheat flour knead into a soft dough with water. 1 cup of this dough is enough for four paranthas.
Ajwain seeds - 2 pinches
Coriander powder - 1/2 teaspoon
Salt - one pinch
Ghee (clarified butter) - 1 tablespoon
Method
Using a rolling pin (belan) roll out the dough into a circle about two millimeter thick and with a diameter as wide as your palm.
Put two drops of ghee in the center of this circle. Use your finger to spread the ghee all over the dough.
Now sprinkle salt all over the dough. The salt will stick to the ghee and the dough. Sprinkle the ajwain seeds all over the dough followed by the coriander powder.
Start rolling the dough from one side into a cylinder.
After completing the cylinder apply a little ghee to the cylinder surface.
This is how it will look. Flatten out this wheel into a circular shape using a rolling pin.
The parantha base is ready, it can be cooked on a tawa or in a pan. Shallow fry it using the remaining ghee. Apply the ghee to the surface of the paratha after it is half cooked. Don't apply ghee to the raw dough. Lightly fry on both sides.
The parantha is ready. I ate mine with tomato sauce.
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