Traditional confinement foods: Recipe for Ajwain parantha

Traditional confinement foods: Recipe for Ajwain parantha

An easy to prepare dish, ajwain parantha easily takes the cake as one of the favoured traditional confinement foods

In North India, parantha is considered to be a good breakfast or dinner option. Adding ajwain to roti or parantha helps to aid digestion and improves lactation. Thereby, making it one of the most sought after and easy to prepare traditional confinement foods.

It is a soft and flaky Indian flatbread. And since preparing am ajwain parantha does not take much time, most Indian women recommend it to a new mum. It can be served with dal or with any other vegetarian or non-vegetarian curry.


  • Whole wheat flour 1 cup
  • Carom seeds (ajwain) ½ tsp
  • Desi ghee 1 tsp
  • Salt


  • Ready a dough with wheat flour and water. Keep it aside for 15-20 minutes. Now take small and equal portions of the dough and roll them out into roti.
    Once rolled out, sprinkle ajwain and salt on it and fold and roll again. Now fry or roast the parantha the way you like it. Serve hot with vegetables or dal or pickle and enjoy one of the most popular traditional confinement foods in North India.

Do you know any more traditional confinement foods? Please share in the Comment box below.

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Written by

Deepshikha Punj

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