​
Methi Ajwain Paratha/Poori Masala is a spice blend that is used to enhance the flavor and aroma of Methi Ajwain Parathas and Pooris, which are popular Indian breakfast dishes. Methi Ajwain Parathas and Pooris are made by kneading together a dough of wheat flour, fenugreek leaves (methi), carom seeds (ajwain), and other spices. The dough is then rolled out and either pan-fried (parathas) or deep-fried (pooris) until crispy and golden brown. The Methi Ajwain Paratha/Poori Masala is made from a combination of spices that are ground together to create a perfect balance of flavors. The spice blend typically includes ingredients such as coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, and ajwain (carom seeds), along with some dried herbs such as dried mint leaves and dried fenugreek leaves. The Methi Ajwain Paratha/Poori Masala adds a unique flavor and aroma to the Methi Ajwain Parathas and Pooris, which makes them taste even more delicious. The combination of fenugreek leaves and carom seeds in the spice blend gives the Parathas and Pooris a distinct aroma and flavor. Fenugreek leaves have a slightly bitter taste, while carom seeds have a pungent and slightly bitter taste. To use the Methi Ajwain Paratha/Poori Masala, you simply need to add it to the dough while making the Parathas or Pooris. The spice blend should be added in small quantities to ensure that the flavor does not overpower the other ingredients. A small amount of the spice blend can also be sprinkled on top of the Parathas or Pooris while serving to enhance the flavor even further. Apart from Methi Ajwain Parathas and Pooris, the Methi Ajwain Paratha/Poori Masala can also be used in other dishes such as pakoras, chaats, and vegetable curries to add a unique flavor and aroma. The spice blend is also known for its digestive and medicinal properties and is often used as a home remedy for digestive problems. In summary, Methi Ajwain Paratha/Poori Masala is a flavorful spice blend that is perfect for adding a unique taste and aroma to Methi Ajwain Parathas and Pooris, and other Indian dishes. Its blend of aromatic spices and herbs creates a perfect balance of flavors that enhances the overall taste of the dish. It is also known for its digestive and medicinal properties, making it a popular ingredient in Indian cuisine. 

Cooking Instructions.

Using Ashok Methi Ajwain Paratha / Poori Masala to make delicious and flavorful Indian flatbreads is easy and quick. Here are some general instructions: 

• In a mixing bowl, combine 2 cups of wheat flour and a pinch of salt. Gradually add water and knead the dough until it becomes smooth and pliable.

• Add a teaspoon of Ashok Methi Ajwain Paratha / Poori Masala to the dough and knead it in for even distribution of the spices.

• Divide the dough into equal-sized balls and roll them into circles using a rolling pin. The thickness of the flatbreads can vary according to personal preference.

• Heat a flat skillet or tawa over medium-high heat and place the rolled-out flatbreads onto it.

• Cook the flatbreads for 1-2 minutes on each side, applying some oil or ghee to both sides until they are golden brown and crispy.

• Serve the parathas or pooris hot with your favorite side dish, such as vegetable curry, chutney, or raita.

The Ashok Methi Ajwain Paratha / Poori Masala adds a unique and delicious flavor to the flatbreads, making them more aromatic and flavorful. It is also versatile and can be used for various other Indian dishes. The spice blend can be stored in a cool, dry place, and should be used before the expiration date for maximum flavor and freshness.