Carrot Paratha, How to make carrot paratha

Carrot paratha is a wholesome and scrumptious complete wheat flatbread made with grated carrots and herbs. They make for a filling and engaging breakfast when served with a facet of yogurt or butter or pickle.

Sizzling or heat carrot paratha with a dollop of butter or ghee could be an ideal breakfast or brunch on this chilly climate.

These gajar ka paratha are barely crisp from the skin and delicate from inside. Since these parathas are scrumptious in addition to wholesome, they make a really perfect snack to be packed for tiffin field or lunch field.

The recipe is fast and straightforward to make and tastes good as nicely. You simply have so as to add grated carrots, chopped onions and a few herbs to the dough. Knead the dough, roll with a rolling pin and roast the parathas with ghee or oil.

Parathas are made in each residence and every household has its personal means of getting ready parathas. This recipe of carrot paratha comes from my mother. We have been at mother’s place, so she made us these parathas. Since I used to be carrying the digicam, I took the pics additionally and determined to share the recipe.

We often add finely chopped ginger, chopped curry leaves, chopped onions and coriander leaves together with grated carrots within the dough. Carrots impart a candy style that compliments the style and flavors of the herbs used.

I typically make plain paratha together with dishes like combine veg, palak paneer, dal makhani. But when I make carrot paratha or Mooli paratha or any stuffed paratha then we’ve them with plain curd or raita or butter or pickle varieties like Mango Pickle or Lemon Pickle.

These paratha style so good you could have them with none accompaniment additionally.

Step-by-Step Information

The way to make Carrot Paratha

1. Rinse and peel 2 medium sized carrots. You should use any contemporary tender juicy carrots as they are going to be simple to grate.

2. Grate the carrots. Hold apart.

3. Chop onion, ginger, curry leaves, inexperienced chili and coriander leaves. Hold all of the substances prepared for making gajar paratha.

You will want ⅓ cup finely chopped onions, 1 inexperienced chili (finely chopped), ⅓ cup chopped coriander leaves, 1 teaspoon finely chopped ginger and 12 to fifteen curry leaves (chopped).

TIP: It’s important to finely chop the onions and inexperienced chilies. In any other case, they’ll come out whereas rolling the paratha.

4. Take 1.5 cups complete wheat flour into a big plate or a mixing bowl.

5. Add ¼ teaspoon salt or as required.

6. Now add 1.5 cups of the grated carrots.

7. Subsequent add ⅓ cup finely chopped onions and ⅓ cup chopped coriander leaves.

8. Additionally add 1 finely chopped inexperienced chili, 1 teaspoon finely chopped ginger together with 15 curry leaves (chopped).

If making for small youngsters then you possibly can skip or scale back the quantity of inexperienced chilies and ginger.

9. Combine every little thing very nicely together with your fingertips.

10. Quickly the carrots will begin leaving moisture.

11. Pour ¼ cup of water or as required. Since carrots additionally go away moisture so add water correctly.

Whereas kneading any paratha dough it’s a good follow so as to add water in components. By no means add all of the water directly as you don’t understand how a lot water can be wanted. The quantity of water wanted relies upon upon the standard of the flour.

12. Start to collect the combination and begin kneading to a easy dough.

13. Drizzle 1 tablespoon of ghee on the dough.

14. Knead until you get a easy and delicate dough. In case the dough will get sticky then add some flour and knead once more.

15. Cowl the dough with a linen fabric or lid. Enable the dough to relaxation for 10 to fifteen minutes.

Rolling carrot paratha

16. Make small to medium sized balls from the dough.

17. Mud some flour on the ball. Alternatively you possibly can place the ball in a field containing complete wheat flour (atta).

18. Start to roll with a rolling pin. Whereas rolling mud some flour if required.

19. Roll into medium sized rotis or rounds.

Cooking carrot paratha

20. Place the rolled carrot paratha on a scorching tava or griddle. Hold the warmth to medium to medium excessive.

21. When one facet is partly cooked or about ¼ cooked then flip it utilizing a spatula.

22. Unfold some ghee or oil or butter on the partly cooked facet.

23. Flip once more with the assistance of tongs or spatula. You will notice some brown spots on the gajar paratha. Apply some ghee or oil to this facet too. The quantity of oil or ghee to be utilized relies upon upon your style preferences.

24. Flip the parathas a few occasions for even cooking. Additionally press the perimeters of the paratha with a spatula so they’re cooked evenly from all sides.

25. As soon as the paratha are roasted and cooked nicely, take away the parathas. Equally put together the remaining parathas. Whereas making the second paratha regulate the warmth as wanted. If there are any browned or burnt flour particles on the tawa then wipe them with a clear kitchen serviette.

26. If not serving instantly then you possibly can stack and maintain the parathas heat in a casserole or roti basket. It’s also possible to serve the carrot paratha whereas they’re scorching or heat with mango pickle or raita or plain yogurt or butter.

They may also be packed for lunch field. Often, we make them for breakfast however they may also be made as an after-school snack or tea-time snack. They’re filling, wholesome and likewise style good and might be loved as it’s with none accompaniment.

If you’re searching for extra Paratha recipes then do test:

In case you made this recipe, please be sure you price it within the recipe card under. Sign Up for my e mail e-newsletter or you possibly can observe me on Instagram, Facebook, Youtube, Pinterest or Twitter for extra vegetarian inspirations.

This Carrot Paratha publish from the archives (January 2017) has been republished and up to date on 12 October 2021.