Carrot Paratha

When you are bored of eating rotis or chapathis a nice change would be to make parathas. The parathas that require filling like aloo paratha or gobhi paratha can be time consuming to prepare. Mixing some spices into a dough can enhance the flavour and one can probably get away with making only one side dish or just a raitha or chutney. Adding some grated vegetables like carrot or mooli(radish) makes rotis softer and tastier. I make carrot parathas quite regularly as carrots are rich in dietary fibre. It is important to mix the dough well and allow it to rest for a while before making them. Here’s the recipe with stepwise pictures.

Carrot Paratha

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Soft and bright orange coloured parathas with subtle spices

Author: Vindhya Desai

Recipe type: Main

Cuisine: Indian

Serves: 12

Ingredients

• 2 Cups whole wheat flour
• 1 Cup finely grated carrot
• 1 clove garlic
• 4-5 curry leaves
• 2-3 sprigs of coriander
• ¼ Tsp methi/fenugreek seeds
• 1 Tbsp sesame seeds
• ½ Tsp whole black peppercorn
• ½ Tsp jeera
• ½ Tsp saunf/fennel seeds
• ¼ Tsp ajwain/carom seeds
• ½ Tsp turmeric
• ½ Tsp red chilli powder
• A pinch of hing/asafoetida
• Salt to taste
• Lukewarm water as required to knead dough
• 1 Tbsp oil + extra for roasting parathas

Method

1. Gather all spices methi, sesame, pepper, jeera, saunf, ajwain together
2. Grind them into a coarse powder
3. To the same powder, add roughly chopped garlic, roughly chopped curry leaves
4. Add some chopped coriander
5. Grind into a coarse paste without any water. Keep aside
6. Take whole wheat flour or atta in a mixing bowl
7. Add finely grated carrot
8. To this add the paste made earlier
9. Add turmeric, red chilli powder, hing and salt
10. Mix everything well with your hands. Make sure there are no lumps
11. Add little by little water and start kneading the dough
12. When all dough comes together add oil and knead
13. Keep it covered it in cling wrap. Allow it to rest for atleast an hour
14. To make parathas, pinch small rounds off the dough and shape them into a ball
15. Start rolling out the parathas by dusting some flour on the working area or kitchen counter top
16. Roll into a nice thin paratha
17. Roast them on a hot tawa by applying some oil. Roast on both sides till golden spots appear. Repeat for remaining parathas
18. Serve immediately or wrap them in aluminium foil to eat them later. Serve with thick curd/yogurt, chilli pickle, chutney powder, cucumber pachadi or any chutney or palya of your choice

Notes

The dough can be kept in refrigerator after wrapping in cling film and used to make parathas a few hours later or the next day. This can be stored in refrigerator for 2-3 days

This can be packed for children's lunch boxes by applying some ghee and a little pickle or sprinkle some sugar. They will be absolutely tasty

The dough needs to be rested, this helps in gluten formation and makes parathas very soft

A tbsp of yogurt or a tsp of ghee or some grated coconut can be added to make parathas extra soft

Use the thin plate on your box grater or food processor to grate the carrots. I have used a box grater here and grated them fresh

Any of the six spices can be adjusted or you can leave out one or two if you do not have them on hand

3.5.3208

 Stepwise:

1. Gather all spices methi, sesame, pepper, jeera, saunf, ajwain together
   
   

2. Grind them into a coarse powder
   
   

3. To the same powder, add roughly chopped garlic, roughly chopped curry leaves
   
   

4. Add some chopped coriander
   
   

5. Grind into a coarse paste without any water. Keep aside
   
   

6. Take whole wheat flour or atta in a mixing bowl
   
   

7. Add finely grated carrot
   
   

8. To this add the paste made earlier
   
   

9. Add turmeric, red chilli powder, hing and salt
   
   

10. Mix everything well with your hands. Make sure there are no lumps
    
    

11. Add little by little water and start kneading the dough
      
    

12. When all dough comes together add oil and knead
      
    

13. Keep it covered it in cling wrap. Allow it to rest for atleast an hour
    

14. To make parathas, pinch small rounds off the dough and shape them into a ball
    
    

15. Start rolling out the parathas by dusting some flour on the working area or kitchen top
     
    

16. Roll into a nice thin paratha
    

17. Roast them on a hot tawa by applying some oil. Roast on both sides till golden spots appear. Repeat for remaining parathas
      
    

18. Serve immediately or wrap them in aluminium foil to eat them later. Serve with thick curd/yogurt, chilli pickle, chutney powder, cucumber pachadi or any chutney or palya of your choice