Ajwain Parantha with Aloo Bhujia

Ingredients

For the ajwain parantha

• 2 cups whole wheat flour
• 1 tsp ajwain
• 1/2 tsp kalonji (optional)
• Salt, to taste
• Water, as needed
• Oil or ghee, for cooking

For the aloo bhujia

• 3–4 medium potatoes, cut into thin strips
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1–2 green chillies, chopped
• 1/4 tsp turmeric powder
• Salt, to taste

Method

1. In a bowl, mix whole wheat flour with ajwain, kalonji, and salt. Add water gradually and knead into a soft dough. Let it rest for 15–20 minutes.

2. Divide the dough into equal portions. Roll each portion into a circle, apply a little oil or ghee, then fold into layers (like folding into a square) and roll out again into a square-shaped parantha.

3. Cook on a hot tawa, applying a little oil or ghee, until both sides are golden with light brown spots.

4. Heat oil in a pan. Add mustard seeds and cumin seeds and let them splutter.

5. Add green chillies and the thinly sliced potatoes. Mix well so they are coated in oil.

6. Cook on medium heat, stirring occasionally, until the potatoes soften and start to get slightly crisp on the edges.

7. Add turmeric and salt only at the end, once the potatoes are cooked. This keeps the slices separate and prevents sticking.

8. Serve the hot square ajwain paranthas with the aloo bhujia.

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Tips: Folding into layers gives the parantha a soft, slightly flaky texture. Thinly sliced potatoes cook faster and get a better texture. Adding salt at the end keeps the bhujia non-sticky. Square paranthas not only look nice but also cook evenly.