Digestion25 min
Ajwain and Hing Paratha for Gas-Prone Days
Whole-wheat dough kneaded with ajwain, a pinch of hing and a little ghee; a traditional way to make stuffed or plain parathas easier to digest.
The Ayurvedic view of hing
Hing (asafoetida) is a dried resin with a strong smell that softens in hot ghee. A pinch goes into dals and beans across India to make them easier to digest.
Many North Indian homes knead ajwain into paratha dough, especially for heavy fillings like aloo or gobhi. A pinch of hing helps too. Cook with less oil and pair with curd to keep the meal light.
Ingredients
- 2 cups whole-wheat atta
- 1 tsp ajwain
- A pinch of hing
- 1 tsp ghee
- Salt and water
How to prepare
- Crush ajwain between your palms and add to the flour with hing, salt and ghee.
- Knead into a soft dough and rest for 15 minutes.
How to use
- Roll and cook parathas on a hot tawa with minimal ghee.
- Serve with plain curd and a salad.
Helpful habits
- Compounded hing often contains wheat flour; check the label if you avoid gluten.
Precautions
- Fried parathas are still heavy; keep to one or two.
- Only a pinch; large amounts can cause stomach upset. Do not give by mouth to babies.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Can I add this to roti dough too?
- Yes, ajwain roti is common in winter.
Will kids like it?
- Most do; use half the ajwain for a milder taste.
Why fry hing in ghee first?
- Heat mellows its sharp smell and spreads the flavour.
