Carrot Paratha

We usually have chapathi for dinner, but instead of the plain, old chapathi, I thought I would make some carrot parathas. I've previously made aloo paratha and sugar paratha, but never carrot. Initially this recipe just started out an an experiment but thankfully it turned out delicious.

I begin by kneading the dough for the paratha. You just need to mix atta flour (I used Pillsbury Atta Flour) with water to make the dough. Once the dough comes together, divide it into desired portion and keep aside.

Go on to grate the carrot using a mandolin or food processor. 

Prepare other ingredients for the filling.

L-R: fresh coriander, onion and red chilli

Heat some oil in a pan and saute ginger garlic paste till fragrant. Then, add the diced onion and red chilli and continue to saute for a about a minute or so.

Add the grated carrot and saute till the carrot is soft. Once the carrot is cooked and soft. Sprinkle chopped coriander and toss for a few seconds and remove from heat.

Take one portion of the kneaded dough and roll it out slightly and place the filling in the middle. Gather all the sides and roughly make it into a ball and roll it out flat. Make sure you don't roll it out too thin.

Heat non stick pan and cook the paratha on both sides. Once cooked remove from heat and spread some butter/ghee. Serve hot with curry or its even good on its own!

CARROT PARATHA

+PRINT RECIPE HERE

INGREDIENTS:

For Dough:

1 cup atta flour

Water (approx 1/2 cup)

For Filling:

1 medium carrot, grated

1 tsp ginger garlic paste

1 onion, finely diced

1/2 red chilli, finely chopped

1 tbsp fresh coriander, finely chopped

1 tbsp oil 

Method:

1. Combine atta flour and water to make dough. Add water little by little. 

2. Knead the dough and divide it into portions of desired size and keep aside.

3. Heat 1 tbsp oil in a pan and saute ginger garlic paste till fragrant.

4. Add onion and red chilli and saute for a minute or so.

5. Add in the grated carrot and saute till the carrot is cooked/soft.

6. Once the carrot is cooked, sprinkle fresh coriander and toss well for a few seconds and remove from heat.

7. Dust your board with flour and slightly roll out a portion of the kneaded dough using a rolling pin.

8. Place about 1 tbsp of the filling in the middle of the rolled out dough.

9. Gather all sides of the dough and roughly make it into a ball shape and roll it flat.

10. Repeat step 7-9 for the rest of the dough.

11. Heat a non stick pan and cook the paratha on both sides.

12. Once the paratha is cooked, remove from heat and spread a little butter/ghee while its still hot.