One of the most delectable and healthy breakfast recipes, carrot paratha is a favourite among foodies worldwide. This North Indian recipe consists of sweet carrots folded up in a wheat flour dough that is baked to perfection and is really delectable. Due to the sweetness of the carrots, these parathas, a well-known main dish recipe in the North, are a kid favourite whether served hot with curd, butter, or pickles. These gajar ka paratha are soft inside and somewhat crisp on the outside. These parathas make a great snack to carry in a tiffin box or lunch box because they are tasty and nutritious.This vegetarian meal is great to enjoy at gatherings like kitty parties, potlucks, picnics, or buffets and will quickly win you over your friends. In chilly weather, a warm or hot carrot paratha with a dollop of butter or ghee would be the ideal morning or brunch dish.
Along with being succulent, carrots are nutrients powerhouses. Carrot’s fibre content can assist in maintaining healthy blood sugar levels. Additionally, they are abundant in beta-carotene and vitamin A, both of which have been linked to a decreased incidence of diabetes. They can make your bones stronger. Both calcium and vitamin K, which are found in carrots, are crucial for healthy bones.
Ingredients:
1.5 cups grated carrots
1.5 cups whole wheat flour
⅓ cup chopped coriander leaves
⅓ cup finely chopped onion
1 teaspoon finely chopped ginger
12 to 15 curry leaves
1 green chili, finely chopped
1 tablespoon Ghee or butter or oil
¼ teaspoon salt or add as required
¼ cup water or add as required
Ghee or butter or oil for cooking
Method:
Carrots should be rinsed and peeled. Grate the carrots, then set them aside. Chop the onion, ginger, curry leaves, green chilli, and coriander leaves into fine pieces and keep aside. 1.5 cups of whole wheat flour should be added to the mixing bowl. Salt to taste, up to 1/4 teaspoon. Add 15 chopped curry leaves, 1.5 cups of grated carrots (gajar), 1/3 cup of finely chopped onions, 1/3 cup of chopped coriander leaves, and 1 chopped green chilli. With your finger tips, thoroughly combine everything. The carrots will soon begin to release moisture. Pour a quarter cup of water, or as needed. Carrots release moisture, so add water carefully. Gather the ingredients and start kneading the dough until it is smooth. On the dough, drizzle 1 tablespoon of ghee. Knead the dough again until it becomes smooth and soft. If the dough becomes sticky, add extra flour and knead the dough once more. Use a lid or a linen cloth to cover the dough. Give the dough 10 to 15 minutes to rest. Make balls from the dough that are small to medium-sized. Sprinkle little flour on the ball. Another option is to put the ball in a box with whole wheat flour. Start rolling using a rolling pin (belan). If necessary, add flour while rolling. Round or roll into medium-sized rotis. The rolled paratha should be placed on a heated tava or griddle. Maintain a medium-high or high flame. Avoid roasting the paratha over a low flame since they will turn dense or hard. Use tongs or a spatula to turn the paratha once one side is about one-fourth done. Oil or ghee should be spread on the partially cooked side. With the use of tongs or a spatula, flip once more. The parathas will have a few brown spots on them. Put some ghee or oil on this side as well. Repeat the paratha's flipping. To ensure equal cooking from all sides, use a spatula to press the paratha's edges as well. Remove the parathas once they have been properly cooked, the remaining parathas should be prepared similarly. The parathas can be stacked and kept warm in a casserole. Alternatively, you can serve the carrot paratha warm or hot with pickle, raita, plain yogurt, or butter. They can also be served with a cup of hot tea as a teatime snack.