Ajwain Paratha

🔥 Prep

• Measure 200 g wheat flour into a mixing bowl.
• Measure 1 tsp carom seeds (ajwain) and set aside.
• Measure 2.5 tbsp ghee, reserving it for folding and cooking.
• Measure 0.75 tsp salt.
• Measure 100 ml lukewarm water and keep ready.

🔥 Cook

• 1. Combine the measured 200 g wheat flour, 1 tsp carom seeds, and 0.75 tsp salt in a bowl; mix evenly.
• 2. Gradually add the 100 ml water and knead into a smooth, firm dough; let rest for 10 minutes covered with a damp cloth.
• 3. Divide the rested dough into 6 equal portions (≈35 g each) and shape each into a ball.
• 4. Flatten a ball, drizzle ~½ tsp of the reserved ghee onto the center, sprinkle a pinch of carom seeds, then fold the edges to enclose the ghee and reshape into a ball.
• 5. Roll the stuffed ball into a thick disc (~6‑inch diameter) using a rolling pin; dust lightly with flour if needed.
• 6. Heat a tawa or skillet over medium heat until hot.
• 7. Place the rolled paratha on the hot tawa; cook for ≈30 seconds until tiny bubbles appear, then flip.
• 8. Spread ~½ tsp ghee on the cooked side, press lightly with a spatula, and cook for another ≈30 seconds; flip again.
• 9. Repeat spreading ghee on the second side, press, and cook until both sides show golden‑brown spots, about 1‑2 minutes total per side.
• 10. Remove the paratha from the tawa and keep warm; repeat steps 4‑9 with the remaining dough balls.

🔥 Serve

• Serve hot, straight from the tawa, with a dollop of plain yogurt or raita.
• Pair with tangy mango pickle or lemon‑chili achar for extra zest.
• Accompany with a side of dal tadka or chana masala for a complete meal.
• Optionally, drizzle a little extra melted ghee on top before serving for added richness.