How To Make Paratha (2 Ways) In 15 Minutes! Ajwain Paratha + Beetroot Paratha | Recipes in English
Prep. : 15
Cook. : 15
Total Time :
30
Cuisine : Indian
Servings : 2-4
Recipe 01: Ajwain Paratha (Plain Paratha)
Ingredients:
Whole wheat flour (atta) – 1 cup
Salt – a pinch
Ajwain (carom seeds) – ½ tsp
Oil – a dash (for dough)
Ghee – for cooking
Water – as required (to knead dough)
Recipe 02: Beetroot-Stuffed Paratha
For the Filling:
Boiled potatoes – 2 to 3 (mashed)
Grated beetroot – ½ cup (squeeze out excess water)
Green chilies – 1 to 2 (finely chopped, adjust to taste)
Onion – 1 medium (finely chopped)
Chaat masala – ½ tsp or juice of ½ lime
Coriander leaves – 1 tbsp (chopped)
Salt – to taste
For the Dough:
Whole wheat flour (atta) – 1 cup
Ajwain – ½ tsp
Salt – to taste
Oil – a dash
Water – as required (to make a soft dough)
Method for Ajwain Paratha (Plain Paratha):
1. In a bowl, mix atta, salt, ajwain, and oil.
2. Add water gradually and knead into a soft dough.
3. Cover and rest for 5–10 minutes.
4. Roll the dough into a thin circle, brush a little ghee, fold into a square, and roll again into a square paratha.
5. Heat a pan (tawa), place the paratha, and cook until small bubbles appear.
6. Flip and apply ghee on top.
7. Press the edges gently to cook evenly from all sides until golden brown and crisp.
8. Serve hot with curd or pickle.
Method Beetroot-Stuffed Paratha:
1. In a bowl, mix atta, ajwain, salt, and oil. Add water gradually to make a soft, smooth dough. Rest for 10 minutes.
2. In another bowl, combine all filling ingredients and mix well.
3. Divide the dough into balls. Roll one ball into a small disc.
4. Place a spoonful of filling in the center. Bring the edges together, pinch off any extra dough, and seal tightly.
5. Gently roll into a round paratha using light pressure.
6. Heat a tawa, place the paratha, and cook one side until small bubbles appear.
7. Flip, apply ghee, and cook both sides until golden spots appear and the paratha is crisp.
8. Serve hot with curd, mint chutney, or raita.
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