Carrot Paratha

Name: Carrot Paratha
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups wheat flour; 1 cup grated carrot; 1 tsp cumin seeds; 1 tsp ginger paste; 1/2 tsp asafoetida; 1 tsp chat massala; Handful chopped coriander; 1 tbsp oil; Salt to taste; Water for kneading dough

Foram C. Virani @foramvirani

Ahmedabad

#WS

Hot or warm carrot paratha with a dollop of butter or ghee would be a perfect breakfast or brunch in this cold weather.

#WS

Hot or warm carrot paratha with a dollop of butter or ghee would be a perfect breakfast or brunch in this cold weather.

Foram C. Virani @foramvirani

Ahmedabad

#WS

Hot or warm carrot paratha with a dollop of butter or ghee would be a perfect breakfast or brunch in this cold weather.

#WS

Hot or warm carrot paratha with a dollop of butter or ghee would be a perfect breakfast or brunch in this cold weather.

Saved

Ingredients

30 minutes

3 servings

2 cupswheat flour
1 cupgrated carrot
1 tspcumin seeds
1 tspginger paste
1/2 tspasafoetida
1 tspchat massala
Handfulchopped coriander
1 tbspoil
Salt to taste
Water for kneading dough

Saved

Steps

30 minutes

1

Rinse and then peel 2 medium sized carrots.
2

Add grated carrots and whole wheat flour into a thali or mixing bowl.
3

Add water little by little and make a smooth dough.Allow the dough to rest for 10 to 15 minutes.
4

Now add all asafoetida, chat massala, coriander leaves, cumin seeds, ginger paste, oil and salt. Mix everything well.
5

Make small to medium sized balls from the dough.
6

Dust some flour on the ball.
7

Begin to roll with a rolling pin while rolling dust some flour if required.
Roll into medium sized paratha.
8

Place the rolled paratha on a hot tawa. Keep the flame to medium-high or high.
9

Spread some ghee on both sides and also press the edges of the paratha with a spatula so they are cooked evenly from all sides.
10

Once the parathas are roasted and cooked well, remove the parathas. Similarly prepare the remaining parathas.
11

Enjoy with curd or chutney.