Ajwain Paratha Recipe

Last Updated On: Aug 1, 2026 by Aarthi

Ajwain Paratha, also known as carom seeds flatbread made with whole wheat flour, ghee, carom seeds and salt. It is consumed all over India specially for its health benefits like digestion and bloating. Even though it is had for its benefits, adding Ajwain to your paratha dough imparts so much flavour to the flatbread specially when had with just curd and mint chutney.

I love the flavour of carom seeds in my parathas. For those folks who are new to carom seeds, it has a flavour very similar to oregano, but very strong spice. So you only need a little amount. If you add a ton of it in your paratha, It ruins the whole thing. So be careful about it.

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But the cool thing is the paratha stays so soft and it has so many layers. It is actually a simple paratha flavoured with carom seeds I am going to give a clear step by step picture to show you how to make the perfect square paratha.

About Ajwain Paratha Recipe

When I was little, and had stomach pain or bloating issues. My Aachi (grand mother) grabs her omam water (carom seed water) and gives me. I hated it at that time because it was bitter. But it did magic and gave me immediate relief. I follow that remedy for my kids these days.

I try to include carom seeds on our diet regularly. Remember the oma podi recipe and this ajwain fish curry. Those were a staple in our home. You can check my Ajwain kalonji nimki. Now coming to this recipe.

Ajwain paratha is also known as carom seed paratha or carom seed flat bread. It is one of the popular paratha recipe out there. Mainly consumed for its health benefits. Carom seeds is known for relieving gas, bloating and digestive issues.

But for me, it is more about the taste than the health benefits. Carom seeds adds a earthy aniseed aroma and taste to the paratha which elevates it. Some recipe calls for adding carom seeds directly into the dough.

I love carom seeds in my paratha, but my kids were not a fan of it. So what I do is, use carom seeds when layering the paratha. So I don’t have to make paratha dough twice.

Sometimes I even sprinkle some chilli powder, cumin powder, chaat masala powder when sprinkling carom seeds. It adds so much flavour. You can even have this with a cup of tea as evening snack.

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Ingredients

Wheat flour – use whole wheat flour for health benefits. You can use homemade or store bought.
Salt – you have to use salt when making the dough. Salt enhances the taste of the paratha.
Ghee – a little ghee is added into the dough, while rolling and cooking paratha.
Water – water helps make the dough. Usually you need ¾ cup to 1 cup of water for 2 cups of wheat flour. Depending on your wheat flour, you might need to add more or less.
Ajwain – carom seeds is added for flavouring the paratha.

Step by Step Pictures

1)Start by making the dough. Take wheat flour, salt in a bowl. Mix well so the salt is evenly combined.

2)Add water slowly and knead to form the dough. Knead it for 5 mins.

3)Drizzle 1 teaspoon oil or ghee over the dough and knead once.

4)Now cover it with a plate and let it rest for 30 minutes. This makes the dough soft.

5)Once the dough has rested for 30 minutes. Knead it once more and Divide the dough into 8 equal portions.

6)Take one dough ball, dust it with flour and start rolling into a chapati.

7)Drizzle a teaspoon of ghee over the chapati. Sprinkle 1 teaspoon carom seeds.

8)Sprinkle 1 teaspoon wheat flour all over the chapati.

9)Now lets fold the chapati. First fold from bottom and top.

10)Next from the sides.

11)This way you get perfect square.

12)Now roll this into a larger square. Make all the parathas like this and set aside. Now time to cook the parathas.

13)Heat a tawa on high heat and place the paratha over that. Cook the paratha for 30 seconds on one side till the top portion of the paratha looks slightly dry,

14)Flip on other side. Apply ghee as needed.

15)Flip the paratha again and cook again till the paratha is golden on both sides. At this time the parathas will puff up a lot. Cook the paratha till they are golden on both sides.

18)Remove it and serve hot with raita and pickle.

Expert tips

Some recipes uses carom seeds when making the dough. You can add it that way too.
You can use oil instead of ghee, but I prefer ghee for its health benefits.
You can shape the paratha into triangles instead of square.
Always cook paratha on high heat so it puffs up and cooks evenly.

Serving and Storage

You can cook and store Ajwain paratha at room temperature for 6 to 10 hours. Store in fridge for upto a week, reheat in tawa just before serving.

Serve Ajwain paratha with curd, pickle and mint chutney.

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