Namak aur Ajwain Ka Parantha is one of the top contenders for comfort food for me. I grew up eating garam paranthas like this for breakfast or with curries. Even know on days, all I want is comfort of Namak aur Ajwain Ka Parantha dipped in adark chai along side some pickle. Or in summer with some aam ras. The post also has a video on how to roll it to get the perfect layers.
I am going to tell you something funny about Namak aur Ajwain Ka Parantha today, but don’t laugh ok. While growing up one of the favourite food of us sisters used to be something we called “NPKP”. See we were much ahead of times, we were making acronyms 30 years ago. In case you are wondering what NMKP means it is – Namak Mirch ka parantha
Made with the simplest ingredients possible, it can be the definition of simple yet hearty dishes. As far as recipe goes, there is hardly much to it frankly. Salt, chilli powder, ajwain (carom seeds) and dough are the only ingredients required. But the skill comes in on how to roll it. And if you want to learn that, check this video we made. And on that note have you subscribed to the channel yet? I share lots of fun videos with a history or personal anecdotes with recipe.
Even now, some mornings all I want is namak ajwain and mirchi ka parantha. Dipped in adrak chai it has the power to make everything all right in this world. And I promise I am not the only one who thinks like that, I know many folks for whom this spells comfort as well. Every time I share a picture of this on social media, there are many who write in saying the same. On how this is comfort food, on this reminds me them of their grandmothers. So even when there is not much of a recipe to it. This had to be a part of my breakfasts of India series.
Namak aur Ajwain Ka Parantha
- 1 cup chapathi dough
- 2 tsp Oil/Ghee for each parantha
- 1/4 tsp Ajwain seeds (carom seeds) for each parantha
- 1/4 tsp red chilli powder for each parantha
- Salt to taste
- Distribute the dough into 4 equal parts and make smooth round balls out of it
- Roll the balls into a chapathi using dry flour
- Spread half to one tsp ghee on the chapathi, sprinkle salt, chilli powder and ajwain seeds. Sprinkle some dry flour and fold in fan style as shown in the video above.
- Roll again and fry on both sides with ghee or oil.
- Repeat for rest of the dough and serve hot with tea and pickle