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!
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.