Carrot Paratha (Flatbread)
Carrot Paratha is a simple, nutritious, and delicious Indian flatbread. You can have it for breakfast, lunch, or dinner. It is a wholesome meal in itself. It is also a brilliant way to trick your children into eating carrot without them ever getting to know!
Servings: 3 people
Ingredients
- 2 cups Carrot (finely minced or grated)
- 1½ cup Red Onion (finely chopped)
- 2 tsp Minced Garlic
- 2 Green Chillies (finely chopped)
- ½ cup Chopped Fresh Cilantro
- 2 tsp Oil (and some more for cooking paratha)
- 1½ tsp Salt (or as per taste)
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 & ½ cup Wheat Flour
- 2 tbsp Water (or as required)
- 1 tsp Butter (for glazing)
Instructions
- In a non-stick pan, heat 2 tsp oil. Once the oil is hot, add 1 tsp cumin seeds and 2 tsp minced garlic.
- Once the cumin seeds splutter, add 2 finely chopped green chillies, 1 & 1/2 cup finely chopped red onions, 2 cups finely minced carrots, 1 tsp salt, 1 tsp turmeric powder and mix well. Let it cook until the onions become translucent and carrots soften (approx 5-7 mins).
- Now add 1 tsp garam masala, 1/2 cup fresh chopped cilantro and mix well. Transfer the prepared mixture into a deep mixing bowl and let it cool down to room temperature.
- Little by little, add 1 & 1/2 cup of Wheat flour along with 1/2 tsp salt into the prepared mixture and start kneading a soft dough. You may drizzle little water and oil if required, to knead the dough.
- Incase the dough gets sticky, then add some flour and knead again. Cover the dough with a linen cloth and let it rest for 20 mins.
- Make medium sized balls from the dough. Dust some flour on a rolling board, place one dough ball on the board, flatten it with your palm, dust some flour on the ball and roll out into approx 6 inch diameter round using a rolling pin. Try rolling the parathas as thin as you can.
- Place the rolled paratha onto a hot non-stick griddle or a pan. Apply some oil on the paratha using a spoon or a brush. Cook it until brown spots appear on both sides.
- Flip paratha a couple of times, and press the edges with the back of the spatula to make sure the paratha is evenly cooked.
- Remove the paratha onto a plate and glaze some butter over it. Serve hot with some chilled yogurt and green chutney.
Notes
- Use a food processor or chopper to mince carrots. It saves time and ensures even texture.
- Squeeze out all the water from the minced carrot before cooking.
- This recipe yields 8 parathas. If you wish to make more, simple double the measurements.
- You can prepare the dough in advance and refrigerate it for up to 2 days. Thaw it at room temperature for 1 hour before using it to make parathas.