Carrot paratha
CARROT PARATHA
INGREDIENTS
- Wheat flour – 2 or 2 1/2 cup
- Grated carrot – 1 cup
- Finely chopped coriander leaves – 1/4 cup
- Green chilli ginger garlic paste– 1 tsp
- Chaat masala – 1/2 tsp
- Besan – 1 tbsp [optional]
- Jeera pwdr – 1/2 tsp
- Garam masala pwdr – 1/4 tsp
- Salt to taste
- Oil – 1 tsp for kneading the dough
- Ghee/ oil for roasting
PREPARATION
- Peel the carrot and grate it. If it is very juicy then squeeze off the extra juice , else the dough will become wet – making it difficult to roll the parathas.
- Take flour + grated carrot + coriander leaves + chilli pwdr + chaat masala + jeera pwdr + garam masala pwdr + besan salt + 1 tsp oil and mix well hands till all ingredients blend well.
- Gradually add water and knead it into a soft dough .
METHOD
Divide the dough into equal portions .
Roll each portion into a smooth ball.
Heat a tava /pan .
Roll each portions into circles , by dusting flour .
Place it on the hot tava , flip and cook it on both the sides .
Smear little ghee or oil on both the sides
Cook till brown spots appear.
Parathas are ready to be served.
Serve with pickle / curd /chutneys /raita /etc etc of your choice .
I served with Rajkot peanut chutney .
NOTES
- Don’t rest the dough not more than 5 mins ,as the vege can leave water and make the dough loose.
- Adjust masalas /spices as per taste.
- You can try the same recipe for cabbage / radish /beetroot /mashed potato etc
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