Carrot Paratha is a nutritious and flavorful Indian flatbread made by combining grated carrots with whole wheat flour. The dough is seasoned with spices and rolled out into thin circles, then cooked on a griddle until golden brown and crispy. It can be enjoyed as a wholesome breakfast or served as a side dish with yogurt or chutney.
Here’s how you can make it:
Ingredients:
For the dough:
- 1 cup whole wheat flour (atta)
- 1/2 cup grated carrot (raw)
- 1/4 teaspoon turmeric powder
- Salt to taste
- Water, as needed
For the stuffing (optional):
- 1 medium-sized boiled potato, mashed
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped
Other:
- Whole wheat flour for dusting
- Ghee or oil for cooking
Instructions:
Preparing the Dough:
- Grate the Carrot:
- Peel and grate the carrot finely. You can use a box grater or a food processor for this.
- Knead the Dough:
- In a mixing bowl, combine the whole wheat flour, grated carrot, turmeric powder, and salt.
- Gradually add water and knead into a smooth and soft dough. Carrots release moisture, so you might not need much water.
- Cover the dough and let it rest for about 15-20 minutes.
Making the Stuffing (Optional):
- Prepare the Filling:
- In a separate bowl, mix the mashed boiled potato with cumin seeds, garam masala, salt, and chopped coriander leaves. This step is optional, but it adds extra flavor and texture to the paratha.
Assembling and Cooking:
- Divide the Dough:
- After resting, divide the dough into equal-sized balls.
- Rolling Out:
- Take one dough ball and flatten it slightly with your hands. Dip it into dry flour and roll it out into a small circle, about 4-5 inches in diameter, using a rolling pin.
- Stuffing (Optional):
- If using the potato filling, place a spoonful of the filling in the center of the rolled-out dough.
- Sealing:
- Fold the edges of the dough to enclose the filling completely. Press gently to seal.
- Rolling Out Again:
- Dip the stuffed dough ball into dry flour and roll it out again gently into a larger circle, about 6-7 inches in diameter. Be careful not to let the filling come out.
- Cooking:
- Heat a tawa (griddle) or a non-stick pan over medium heat.
- Place the rolled-out paratha on the hot tawa and cook for a minute or until small bubbles start to appear on the surface.
- Flipping and Cooking:
- Flip the paratha using a spatula. Apply some ghee or oil on the cooked side.
- Flip again and apply ghee or oil on the other side as well.
- Press the edges with the spatula to ensure even cooking and crispiness.
- Cook Until Golden Brown:
- Cook the paratha until both sides are golden brown and crispy, pressing gently with the spatula.
- Repeat:
- Repeat the process with the remaining dough balls to make more parathas.
- Serve Hot:
- Serve the Carrot Parathas hot with yogurt, pickle, or any curry of your choice.
Enjoy your flavorful and nutritious Carrot Parathas!
