Carrot and Carrom Paratha

Name: Carrot and Carrom Paratha
Cuisine: Indian
Ingredients: for dough; Wheat flour 1 Cup (16 tbs); Carrot 1⁄2, grated; Carom leaves 5, finely chopped; To Taste Salt; Water 1⁄2 Cup (8 tbs); 2 Tablespoon Refined oil; Wheat flour 2 Tablespoon (for dusting)

Apoorva Gaurav @cook_6350411

Carom is a great ingredient, it is nutritious and extremely good for digestion. In this recipe, carrot and carom leaves are mixed in dough to make layered triangular parathas.

Apoorva Gaurav @cook_6350411

Carom is a great ingredient, it is nutritious and extremely good for digestion. In this recipe, carrot and carom leaves are mixed in dough to make layered triangular parathas.

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Ingredients

for dough
Wheat flour 1 Cup (16 tbs)
Carrot 1⁄2, grated
Carom leaves 5, finely chopped
To TasteSalt
Water 1⁄2 Cup (8 tbs)
2 TablespoonRefined oil
Wheat flour 2 Tablespoon (for dusting)

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Steps

1

In a mixing bowl, mix all ingredients of the dough. Knead for about 5 minutes to a soft dough. Allow to sit for at least 15 minutes.
2

Divide the dough into 4 equal portions. Roll each dough to a 4 to 5 inch circle, brush with oil, fold in half, brush again, fold further in half and roll into 8-9 inch triangles.
3

On a heated griddle, place one of the paratha, allow to cook over high flame for 30 seconds. Flip and reduce the heat to medium, brush the top side with oil, flip again brush the other side with oil, cook until light golden patches are seen. Repeat for making other 3 parathas.
4

Serve with pickle or tea.