Ajwaini Roti

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Added to 114 cookbooks   This recipe has been viewed 63537 times

Ajwain has such a tantalising aroma and flavour that it can pep up a dish as a standalone spice! You will realise this when you try this mouth-watering Ajwaini Roti. Quick and easy, all it takes it the addition of carom seeds to the flour when making the roti dough, but it makes such a notable difference to the end product. When you cook the rotis with ghee, the aroma that comes out is so luring that you will want to eat it right off the tava. And you can do that if you choose to – because a cup of curds is all you need to serve with this aromatic roti!

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Preparation Time:    Cooking Time:     Makes 4 rotis
Show me for rotis


1 cup whole wheat flour (gehun ka atta)
1/2 tsp carom seeds (ajwain)
2 tsp oil
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

For Serving
curd (dahi)

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Add enough water and knead into a soft dough. Cover the dough with a lid and keep aside for 15 minutes.
  3. Roll out each portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook the roti using a little ghee, till golden brown spots appear on both the sides.
  5. Serve immediately with curds.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 11 Apr 15 04:22 PM

I love this ajwaini roti, flavourful, have it hot straight from the tava, with curd. Also can be had with any subziz.
 on 15 Jan 14 11:16 AM

Excellent , Thank you very much