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carrot paratha Recipe

Recipe By mallickpujarani22

Carrot paratha is a healthy and delicious whole wheat flatbread made with grated carrots and herbs. They make for a filling and tasty breakfast when served with a side of yogurt or butter or pickle.

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20minstotal
20m.total
carrot paratha
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Ingredients for carrot paratha Recipe

  • As required Carrot
  • As required Onion
  • As required gingeer
  • As required green chilli
  • As required Salt
  • As required coriender leafs
  • As required wheat flour
  • As required Oil

Directions: Carrot Paratha Recipe

  • STEP 1.Rinse and peel 2 medium sized carrots. You can use any fresh tender juicy carrots as they will be easy to grate.
  • STEP 2.Grate the carrots. Keep aside.
  • STEP 3.Chop onion, ginger, curry leaves, green chili and coriander leaves. Keep all the ingredients ready for making gajar paratha.
  • STEP 4.You will need ⅓ cup finely chopped onions, 1 green chili (finely chopped), ⅓ cup chopped coriander leaves, 1 teaspoon finely chopped ginger and 12 to 15 curry leaves (chopped).
  • STEP 5.Take 1.5 cups whole wheat flour into a large plate or a mixing bowl.
  • STEP 6.Add ¼ teaspoon salt or as required.
  • STEP 7.Now add 1.5 cups of the grated carrots.
  • STEP 8.Next add ⅓ cup finely chopped onions and ⅓ cup chopped coriander leaves.
  • STEP 9.Also add 1 finely chopped green chili, 1 teaspoon finely chopped ginger along with 15 curry leaves (chopped).
  • STEP 10.If making for small kids then you can skip or reduce the amount of green chilies and ginger.
  • STEP 11.Also add 1 finely chopped green chili, 1 teaspoon finely chopped ginger along with 15 curry leaves (chopped).
  • STEP 12.Mix everything very well with your fingertips.
  • STEP 13.Soon the carrots will start leaving moisture.
  • STEP 14.x
  • STEP 15.1 second of 2 minutes, 21 seconds
  • STEP 16.01:56
  • STEP 17.Next
  • STEP 18.Stay
  • STEP 19.Hot or warm carrot paratha with a dollop of butter or ghee would be a perfect breakfast or brunch in this cold weather.
  • STEP 20.These gajar ka paratha are slightly crisp from the outside and soft from within. Since these parathas are delicious as well as healthy, they make an ideal snack to be packed for tiffin box or lunch box.
  • STEP 21.The recipe is quick and easy to make and tastes good as well. You just have to add grated carrots, chopped onions and some herbs to the dough. Knead the dough, roll with a rolling pin and roast the parathas with ghee or oil.
  • STEP 22.Parathas are made in every home and each family has its own way of preparing parathas. This recipe of carrot paratha comes from my mom. We were at mom’s place, so she made us these parathas. Since I was carrying the camera, I took the pics also and decided to share the recipe.
  • STEP 23.We usually add finely chopped ginger, chopped curry leaves, chopped onions and coriander leaves along with grated carrots in the dough. Carrots impart a sweet taste that compliments the taste and flavors of the herbs used.
  • STEP 24.I generally make plain paratha along with dishes like mix veg, palak paneer, dal makhani. But if I make carrot paratha or Mooli paratha or any stuffed paratha then we have them with plain curd or raita or butter or pickle varieties like Mango Pickle or Lemon Pickle.
  • STEP 25.These paratha taste so good that you can have them without any accompaniment also.
  • STEP 26.Step-by-Step Guide
  • STEP 27.How to make Carrot Paratha
  • STEP 28.1. Rinse and peel 2 medium sized carrots. You can use any fresh tender juicy carrots as they will be easy to grate.
  • STEP 29.
  • STEP 30.2. Grate the carrots. Keep aside.
  • STEP 31.
  • STEP 32.3. Chop onion, ginger, curry leaves, green chili and coriander leaves. Keep all the ingredients ready for making gajar paratha.
  • STEP 33.You will need ⅓ cup finely chopped onions, 1 green chili (finely chopped), ⅓ cup chopped coriander leaves, 1 teaspoon finely chopped ginger and 12 to 15 curry leaves (chopped).
  • STEP 34.TIP: You have to finely chop the onions and green chilies. Otherwise, they can come out while rolling the paratha.
  • STEP 35.
  • STEP 36.4. Take 1.5 cups whole wheat flour into a large plate or a mixing bowl.
  • STEP 37.
  • STEP 38.5. Add ¼ teaspoon salt or as required.
  • STEP 39.
  • STEP 40.6. Now add 1.5 cups of the grated carrots.
  • STEP 41.
  • STEP 42.7. Next add ⅓ cup finely chopped onions and ⅓ cup chopped coriander leaves.
  • STEP 43.
  • STEP 44.8. Also add 1 finely chopped green chili, 1 teaspoon finely chopped ginger along with 15 curry leaves (chopped).
  • STEP 45.If making for small kids then you can skip or reduce the amount of green chilies and ginger.
  • STEP 46.
  • STEP 47.9. Mix everything very well with your fingertips.
  • STEP 48.
  • STEP 49.10. Soon the carrots will start leaving moisture.
  • STEP 50.
  • STEP 51.11. Pour ¼ cup of water or as required. Since carrots also leave moisture so add water wisely.
  • STEP 52.While kneading any paratha dough it is a good practice to add water in parts. Never add all the water at once as you don’t know how much water will be needed. The amount of water needed depends upon the quality of the flour
  • STEP 53.Begin to gather the mixture and start kneading to a smooth dough.
  • STEP 54.Cover the dough with a linen cloth or lid. Allow the dough to rest for 10 to 15 minutes.Make small to medium sized balls from the dough.Roll into medium sized rotis or rounds.Place the rolled carrot paratha on a hot tava or griddle. Keep the heat to medium to medium high.
  • STEP 55.. When one side is partly cooked or about ¼ cooked then flip it using a spatula.Spread some ghee or oil or butter on the partly cooked side.Flip the parathas a couple of times for even cooking. Also press the edges of the paratha with a spatula so they are cooked evenly from all sides.serving immediately then you can stack and keep the parathas warm in a casserole or roti basket. You can also serve the carrot paratha while they are hot or warm with mango pickle or raita or plain yogurt or butter.
Nutrition
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By mallickpujarani22