Mirch Ajwain Ke Parothe | Ghar Ka Khaana | मम्मी के हाथ की गरम-गरम परोठी | Winter Spl | Kunal Kapur

Chef Kunal Kapur Quick 15-Min Meals 40 Mins 4 Servings 303.6K views Dec 9, 2025

This Mirchi Ajwain Paratha recipe will teleport you to the good old days of childhood where winters brought such amazing aromas. Made by my mom, this used to be my favourite breakfast growing up and now it can be yours too. Try this and it'll become a staple at your home.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For dough

Atta - 2 cup
Salt
Water - ¾ cup

For filling

Salt
Chilli flakes
Coriander powder
Ajwain
Ghee

Step-by-Step Cooking Instructions

1
Begin by kneading a medium-soft dough using salt, water, and whole wheat flour. Let the dough rest for 5 minutes. After resting, cut the dough into small portions (pedas), roll them in dry flour, and let them rest for an additional 2 minutes. Then, roll each portion out into discs with light pressure to ensure they spread evenly.
2
Next, spread ghee on top of each disc and sprinkle it with salt, carom seeds, coriander powder, and chili flakes. Shape the discs as demonstrated in the video.
3
Heat some ghee in a tawa (flat pan), and cook the parathas on both sides until they puff up and turn golden brown. Your mirch ajwain ka parantha is ready to be enjoyed!

Chef Kunal's Pro Secret Tip

Use freshly roasted and hand-ground whole spices for the most vibrant flavor profile. Allow aromatics to bloom gently in fat, and always taste your dish in the final 2 minutes of simmering to balance acidity, salt, and heat.

Recipe FAQs & Expert Advice

How long can I store leftover Mirch Ajwain Ke Parothe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.