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.

Naan Without A Tandoor

naan with keerai curry

Mum made some keerai curry last night for dinner and I thought I would make some chapathi to go along with it. Unfortunately we ran out of atta flour and I only had some wheat flour and plain flour in stock. So, I dug up my recipe book and started searching for some sort of a roti recipe which uses wheat flour or plain flour. At last I found a simple naan recipe. However, I was feeling rather lazy to bake the naan in the oven, so I went online and did some research on how to cook naan on a stove instead. I must say that I did stumble upon many ingenious methods to cook naan without a tandoor or even a oven. 

I started off with a cup of wheat flour and started stirring in some yogurt. The recipe called for 1/2 cup of yogurt, but I ended up using less than that. The amount of yogurt needed to bring together the dough may vary, so stir in the yogurt bit by bit.

adding in the yogurt

Once the dough is brought together, knead the dough with a little butter and let it rest about 1-2 hours.

kneaded dough with butter

Once the dough has rested, flour it and knead again. Divide the dough into desired size.

Flour your board/workspace, take one portion of the divided dough and stretch it using your fingers. Brush one side of it with water and place it on a hot pan/skillet, wet side down. Cook for about 30-45 seconds in high heat. Turn over and continue cooking.

flatten dough using fingers

brush one side with water

Once cooked, remove from heat and spread some butter on the hot naan.

spread a little butter

hot yummy naan

NAAN

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Ingredients:

1 cup wheat flour

1/2 cup yogurt

1/4 tsp salt

1/2 tsp sugar

1/4 tsp baking powder

1/4 tsp butter

Directions:

1)Combine flour, salt, sugar and baking powder in a bowl and make a well.

2) Add yogurt into the mixed dry ingredients and make a dough.

3) Once combined into a dough, knead the dough with 1/4 tsp butter.

4) Once kneaded let the dough rest for 1-2 hours covered with a damp tea towel.

5) After 1-2 hours, flour the dough with 1 tsp of flour and knead and divide into desired portions.

6) Dust some flour on the board/workplace, take one portion of the dough and flatten using fingers.

7) Brush one side with water. Place wet side down on a hot skillet. Cook on high heat for 30-45 seconds, turn over and cook the other side for another 30-45 seconds.

8) Once cooked remove from heat and spread some butter while the naan is still hot. 

Note:

1) Add the yogurt a little at a time to ensure you get the right consistency of dough. If you added too much yogurt, add in more flour.

2) Make sure pan/skillet is really hot when you cook the naan.

3) Stack up the cooked naans to keep it warm longer.