By Rajan Bhattacharya
November 10, 2024
Carrot paratha is a nutritious whole wheat flatbread with grated carrots and herbs. This delightful paratha pairs well with yoghurt, butter, or pickle, making it ideal for a satisfying breakfast or snack.
1.5 cups grated carrots (about 2 medium carrots) 1.5 cups whole wheat flour ⅓ cup chopped coriander leaves ⅓ cup finely chopped onion 1 tsp finely chopped ginger 12-15 curry leaves, chopped 1 green chilli, finely chopped 1 tbsp ghee, butter, or oil ¼ tsp salt (adjust as needed) ¼ cup water (as required) Ghee or oil (for roasting)
Rinse, peel, and grate the carrots. Set aside the grated carrots. In a mixing bowl, add whole wheat flour and salt. Stir to combine.
Add grated carrots, chopped onions, coriander leaves, green chili, ginger, and curry leaves to the flour.
Mix all ingredients well, allowing the carrots to release moisture. Add water gradually to form a smooth dough.
Add a tablespoon of ghee to the dough. Knead until smooth and cover it. Let it rest for 10 minutes.
Divide the dough into balls, dust with flour, and roll each into a medium-sized flatbread.
Cook each paratha on a heated griddle, occasionally flipping and adding ghee until golden brown.
Serve warm carrot parathas with yoghurt, butter, or pickle. They’re also ideal for packing in a tiffin box.