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

1. 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.
2. 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.
3. 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

1. Don’t rest the dough not more than 5 mins ,as the vege can leave water and make the dough loose.
2. Adjust masalas /spices as per taste.
3. You can try the same recipe for cabbage / radish /beetroot /mashed potato etc

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