These shallow-fried wholewheat Punjabi-style Ajwain Paratha are crispy and flaky, making perfect for dipping into Indian curries or these side dishes for paratha .
Parathas are an Indian style flatbread and are hugely popular in North India. They are prepared with wholewheat flour and roasted on a skillet with oil or ghee until you get light golden spots on both sides.
Plain paratha without any spices or vegetable pair well with spicy curries such as Matar Paneer or Chana Masala
Add some basic spices and vegetables to the dough to make tasty and flavourful paratha like these Masala Lachha Paratha or Dal Paratha . They make a heavenly pair with Fruit and Nut Raita or Instant Raiti Gor Keri pickle.
On the other hand, stuffed parathas make a filling and delightful meal. You can fill parathas with a savoury stuffing such as potatoes or paneer . We can’t get enough of our Potato and Onion Paratha and Paneer Paratha .
You can have very soft or crispy paratha depending on what type of side dish you pair them with.
Ajwain paratha, pronounced AJH-WINE is a variation of the basic plain paratha where a tiny amount of carom seeds are added to the dough. Indian recipes that are a bit heavy such as Puri , Pakora, Raab or Ratlami Sev are made using carom seeds.
Ajwain makes these parathas really tasty and inviting and give a flavour that is similar to thyme.
Serve these namak ajwain paratha for breakfast, lunch, in a lunch box or dinner.
You can also make methi ajwain paratha by adding either fresh methi (fenugreek leaves) or kasoori methi to the dough.
Tips
Do not compromise in adding oil to make them flaky and crispy
Rest the dough for at least 10 minutes to soften it
They are best served warm
Make plain like roti, triangle with layers or as laccha paratha
Frying in ghee makes them authentic punjabi paratha, but vegans can use oil.
How to make Triangle Paratha
In a parat (big and wide plate) or large bowl combine flour, salt, ajwain and little oil.
Knead, soft and pliable dough using water.
Cover the dough with a clean kitchen towel or kitchen cloth and leave it for 10 minutes.
When you are ready to make paratha, once again knead the dough for one or two minutes.
Divide the dough in equal sizes and make round dough balls.
Dust the flour on working surface or rolling board , first roll one ball into a small circle using rolling pin.
Now apply a little oil and dust some flour on the top side (this step will give you flaky layers).
Fold the circle into a semi-circle and once again apply little oil and flour and fold it again.
You will now have small triangle paratha, roll into a bigger triangle without giving too much pressure and if needed dust some more flour and roll paratha.
Heat griddle or tawa on medium heat.
Place a paratha on the hot griddle and cook for 20 seconds, or until the bottom side starts to brown and the top slightly bubble.
Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until golden brown spots appear.
Flip it over one more time and, using the spatula and apply oil, carefully press down all over. Turn over again and repeat on the other side until you reach the desired crispiness.
Keep each paratha warm, while you repeat to cook them all. Serve hot.
What to serve with Crispy Ajwain Paratha
These parathas are pair so well with any Indian style curry, sabji, daal and pickle or chutney.
Serve it at breakfast with a cup of masala chai , plain yogurt and aloo tamatar ki sabji .
These parathas taste great with dal tadka too.
We love them with Ringan Bateta Nu Saak (potato and aubergine curry) and chaas.
Storage
Once the paratha reach room temperature, store them in an airtight container. Reheat on the stove or in the microwave.
You can also freeze paratha – keep each one separate with a piece of parchment paper then store flat in freezer safe bags. You can reheat directly from frozen on a tawa.
Other Indian Flatbread Recipes
Gujarati Rotli
Spinach Roti
Methi Paratha
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Ajwain Paratha
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Griddle or tawa
Ingredients
- 1 cup whole wheat flour chapatti flour + extra for dusting
- ½ teaspoon Carom seeds ajwain
- 2 tablespoon oil + for shallow frying
- ½ teaspoon salt
Instructions
- Place flour, salt, ajwain and oil in a big bowl and mix with your hand till you get a crumbly mix.
- Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes.
- When you are ready to make paratha, once again knead the dough for one or two minutes.
- Then divide the dough in equal sizes and make round balls.
- Dust the flour on working surface, first roll one ball into a small circle
- Now apply little oil and dust some flour on it (this step will give you flaky layers)
- Fold the circle into a semi-circle and once again apply little oil and flour and fold it again.
- You will have small triangle paratha, roll into a bigger triangle without giving too much pressure if needed dust some flour and roll paratha.
- Heat griddle or tawa on medium heat.
- Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
- Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
- Flip it over one more time and, using the spatula and apply oil, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness.
- Keep each paratha warm, while you repeat to cook them all. Serve hot.
- Enjoy with any curry, raita or Chutney.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on June9th 2013 but I have updated the post since with helpful content.
Ajwain Paratha
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Griddle or tawa
Ingredients
- 1 cup whole wheat flour chapatti flour + extra for dusting
- ½ teaspoon Carom seeds ajwain
- 2 tablespoon oil + for shallow frying
- ½ teaspoon salt
Instructions
- Place flour, salt, ajwain and oil in a big bowl and mix with your hand till you get a crumbly mix.
- Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes.
- When you are ready to make paratha, once again knead the dough for one or two minutes.
- Then divide the dough in equal sizes and make round balls.
- Dust the flour on working surface, first roll one ball into a small circle
- Now apply little oil and dust some flour on it (this step will give you flaky layers)
- Fold the circle into a semi-circle and once again apply little oil and flour and fold it again.
- You will have small triangle paratha, roll into a bigger triangle without giving too much pressure if needed dust some flour and roll paratha.
- Heat griddle or tawa on medium heat.
- Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
- Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
- Flip it over one more time and, using the spatula and apply oil, carefully press down all over. Turn over again and repeat on the other side until you have the desired crispiness.
- Keep each paratha warm, while you repeat to cook them all. Serve hot.
- Enjoy with any curry, raita or Chutney.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This luxurious creamy saffron pasta recipe, made with tagliatelle, saffron cream sauce and asparagus, is perfect for a special occasion. It is quick, easy to make and you can customise the veggies in this pasta dish to make it your own!
- Creamy Saffron Pasta Ingredients
- Vegan Saffron Pasta
- How to make Saffron Pasta
- Serving Suggestion
- Storage
- Other saffron recipes
For a decadent pasta recipe with amazing flavor, look no further than this Saffron Pasta.
Garlic and asparagus are cooked in butter, then tossed through cooked pasta and a silky saffron sauce.
The creamy sauce is made with single or heavy cream and is infused with the flavor of saffron and garlic.
Prepare this One Pot Lemon Ricotta Pasta , Masala Pasta or Air Fryer Pasta Bake for a perfect weeknight dinner.
Creamy Saffron Pasta Ingredients
All ingredients are available in local grocery stores.
Pasta – you can pick any pasta shape but I love long pasta with white cream sauces. I’ve used tagliatelle, you could try pappardelle.
Creamy saffron sauce – made with garlic, cream and high-quality saffron threads.
Asparagus – I love British asparagus when in season. I chop it into 2 inch pieces. You can use other vegetables such as trimmed green beans or courgettes (zucchini).
Garlic – you need fresh minced garlic for the best results. Garlic powder is not a good substitute here.
Salt and black pepper
Olive oil or butter
Optional additions:
Lemon zest
You may wish to add in cherry tomatoes
Vegan Saffron Pasta
You can make this recipe dairy-free by using plant based butter and cream for the sauce.
For an option without cream, use coconut milk.
How to make Saffron Pasta
Prepare the saffron sauce and set aside.
Add the dried pasta to a large pot of salted water and cook to packet instructions or until al dente.
Meanwhile, in a sauté pan, heat oil or butter on medium heat and add the minced garlic. After a few seconds, tip in the asparagus and sauté for 1-2 minutes.
Add the saffron sauce and simmer on a low heat for a minute.
Tip in the cooked pasta, season with salt and pepper and stir well.
Serve immediately.
As the pasta cools, it will significantly thicken so reserve a cup of pasta water and stir through as needed.
Serving Suggestion
For a complete delicious meal, serve with a side salad such as Zucchini Ribbon Salad . A simple green salad would also go good with saffron pasta.
Pair with a white wine or non alcoholic sparkling wine.
Serve for date night, a dinner party, Valentine’s Day or Mother’s Day.
Storage
Store leftover pasta that has reached room temperature in an airtight container and keep in the fridge for up to 2 days.
Reheat in the microwave or on the stove on low heat.
I do not recommend freezing this recipe.
Other saffron recipes
Saffron Milk
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Creamy Saffron Pasta
Equipment
- 1 pan
Ingredients
- 2 cup pasta dried
- 1 cup asparagus cut into 2 inch pieces
- 2 cup creamy saffron sauce
- 2 tablespoon garlic minced
- salt to taste
- pepper
Instructions
- Prepare the saffron sauce and set aside.
- Add the dried pasta to a large pot of salted water and cook to packet instructions or until al dente.
- Meanwhile, in a sauté pan, heat oil or butter on medium heat and add the minced garlic. After a few seconds, tip in the asparagus and sauté for 1-2 minutes.
- Add the saffron sauce and simmer on a low heat.
- Tip in the cooked pasta, season with salt and pepper and stir well.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on May 18th 2017 but I have updated the post since with helpful content.
