Carrot Paratha/Gajar ka paratha

Step by step procedure to prepare an simple and healthy paratha recipe - Carrot Paratha/Gajar ka Paratha. This carrot paratha is soft and spicy and also healthy. The dish is so filling as we are stuffing the cooked and spiced carrots in between two chapathi. This makes really an excellent dinner and also good for lunch tiffin box. The carrot parathas are spicy by itself and it doesn't need a special side-dish. If you like, you can have them with thick curd/yogurt. Enhance the healthy aspects and flavour of your paratha with carrots and with our own Indian spices. Now we will see how to prepare carrot parathas/Gajar ka paratha in detail.

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Preparation time: 25 min
Cooking time: 5 min for each paratha
Serves: 4 parathas
Category: Paratha/Stuffed roti/Stuffed Chapathi
Recipe by Vidhya

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Ingredients

Atta/Wheat flour - 1 1/2 to 2 cups

Carrot - 2 Medium sized grated

Onion - 1 Medium sized finely chopped

Green Chilli - 1 finely chopped

Jeera/Cumin seed - 1 tablespoon

Garam masala powder - 1 spoon

Chilli powder - 1/2 spoon

Coriander powder - 1 spoon

Turmeric powder - 1/2 spoon
Oil - 1 tablespoon
Ghee/butter - to prepare paratha

Salt - As per your taste

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Method

• Make roti dough in your regular procedure and set it aside covered for at least 30 min before start preparing parathas.

Stuffing

• Grate carrots, chop onion and green chilli.
  
  
• In a kadai/pan, add a tablespoon of oil. When it is medium hot add jeera/cumin seed.
  
• Add onion and green chilli and saute till the onion changes colour.
  
• Now add the grated carrot. Stir occasionally and cook the carrots until it is soft and completely cooked. Add turmeric powder at this stage, if you want.
  
• Once the carrots are cooked completely, add 1/2 spoon turmeric powder, 1 spoon garam masala powder, 1/2 spoon chilli powder, 1 spoon coriander powder and salt. Stir it and cook for a minute.
  
•  Now the stuffing is ready.
  

To make Paratha

• Make two medium sized ball with atta dough.
  
• Make two flat rotis for about 5-6 inches diameter with the medium sized atta ball.
• Take one flat roti, take 1 1/2 tablespoon of stuffing and spread it across the roti leaving the edges.
  
• Now with another roti cover the stuffing.
  
• Press the edge with fingers and make sure the stuffing won't spill when you toss the paratha.
  
• Now using roller, roll the stuffed paratha.
  
• Heat the pan and put the roti, when pan is hot.
• Grease the side with butter/ghee (I used ghee). The paratha is ready, when you can see some spots over it and make sure the edges are cooked too. Press the edges while making parathas. I used 1 to 1 1/2 spoon ghee for making each paratha.
  
• Now the paratha is ready to serve.