Ajwain also referred as bishop's weed is a well-known herb. Check out the wonders of one teaspoon of Ajwain on health and get relief from bad breath, migraine and much more.
- Beat indigestion and flatulence
- Keeps the heart healthy
- Improves digestion when you’re pregnant or lactating
- Relieves cough and asthma:
Layers of soft parathas that can be enjoyed with any dish be it for breakfast, lunch or dinner!!!! This recipe employs extremely easy and unique technique and provides detailed instructions to help you make perfectly layered Paratha.
Learn a crispy Paratha, tricky to make but very tasty.
Whole Wheat flour 2 cups
Maida ½ cup
Olive Oil 2 Tsp.
Ajwain(Bishop weed) 1 Tbsp.
Salt ½ Tsp.
Sugar ½ Tsp.
Water to bind dough
Cooking oil to bake and smear
- Take a big bowl. Add flours, ajwain, salt, 1 tsp of olive oil and sugar ,mix than slowly start adding the water until you have a nice soft dough, cover and let rest for 20 minutes.
- Divide into 4-6 balls. Dust the working surface with flour.
- Dip the balls into flour before you start rolling.
- Roll each ball as thinly as possible into a large round.
- Apply a ½ tsp of olive oil evenly on the top of round.
- Make a hole in the center, and start rolling with the help of your hands.
- It will end up in a big ring and break the ring and, apply a small amount of oil on its upper surface.
- Start making a coil it of from both side with the help of both hands.
- And place over each other and then flatten it after pressing by palm.
- Roll like a Swiss roll. Press a little with your fingers. Dip the it dry flour and roll it. Roll it out into a round of about 125 mm. (5") diameter.
- Heat a tava, place a paratha on it and apply some oil on upper layer of the paratha.
- Flit it on again apply some oil on the top. Cook till the parathas are crisp and golden.
- Serve hot with Vegetable kurma and Dals.