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 parathas 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 parathas as an evening snack; sometimes I make him forego rice and give him daal with parathas. We have carrot paratha once a week and this recipe I am sharing in this post is my cook’s paratha recipe. She makes this gajar paratha by mixing the carrots in the dough instead of stuffing the paratha with carrots.
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 carrot paratha recipe really useful. Do comment in if you like it.
Simple carrot paratha recipe useful for making tiffins, healthy breakfast or evening snacks.
- 1 and a half cup wheat flour
- 1 and a half cup grated carrots (approx. 2 medium-sized carrots)
- 1 tsp jeera powder (roasted and powdered cumin seeds)
- 1 tsp dhania powder (roasted and powdered cumin seeds)
- Half tsp red chili powder
- Pinch of haldi (turmeric powder)
- 2 tbsp chopped coriander
- 1 and a 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.