I am not a big fan of rice and prefer having chapatis with my meals. But I find it boring to eat roti-sabzi for lunch AND dinner; so paratha are an easy way out. Devansh can gladly have his favorite waran bhaat or moong dal-rice for dinner every single day. So mostly I give him paratha as an evening snack; sometimes I make him forego rice and give him daal with the paratha.
We have carrot paratha once a week and this recipe that I am sharing in this post is my cook’s carrot paratha recipe. She makes this paratha by mixing the carrots in the dough instead of stuffing the paratha with carrots which is comparatively easier.
Mixing carrots in the dough makes it easier and faster to roll out the dough. Lot of times I ask my cook to make extra dough and keep some aside. Next day I make one large paratha using that dough and use cookie cutters to make different shapes of paratha to give in Devansh’s tiffin.
On days when I am rushed, I just use a pizza cutter to cut the paratha neatly. I found this recipe for carrot paratha really easy and useful. Do comment in if you like it.
Step by Step Pictures for Carrot Paratha Recipe
Carrot Paratha Recipe
- 1 and half cup wheat flour
- 1 and half cup grated carrots approx 2 medium-sized carrots
- 1 tsp roasted jeera powder roasted cumin seeds powder
- 1 tsp dhania powder roasted coriander seeds powder
- 1/2 tsp red chilli powder
- 1 pinch haldi turmeric powder
- 2 tbsp chopped coriander
- 1 and half tsp sesame seeds
- 1 tbsp curd
- 3-4 tbsp oil
- salt to taste
- Take all ingredients except oil in one large mixing bowl and knead a roti-like dough.
- Add very little water if needed. (Don’t add water in the dough initially. Add 1-2 spoonful only if you feel the dough is dry.)
- Add 1 tbsp oil and knead the dough once more to mix in the oil properly.
- Make lemon-sized balls out of the dough.
- Dust a chakla with a little wheat flour and put one ball of dough in the center. (Chakla is the circular board used for rolling chapatis/rotis.)
- Roll out the dough into a paratha of approx. 6-7 inches in diameter.
- Heat a tava (flat pan) and put the rolled out paratha on it.
- Cook one side till it is almost done then flip.
- Apply a bit of oil across the entire side of paratha which is almost cooked.
- Flip when the other side is almost cooked, and then flip and apply oil on that side.
- Flip again to ensure that both the sides are cooked again after applying oil.
- Make all parathas in a similar manner, and serve hot with curd, chutney, or ketchup.
- Cook the parathas on medium heat. If the heat’s too high black spots will appear on the paratha and low heat will cause the paratha to harden.
- You can add grated ginger and finely chopped green chili in the dough.
- If you want to give parathas to kids in a tiffin, use a pizza cutter to cut the pieces neatly.