Carrot Paratha Recipes
CARROT PARATHA
The Indian flatbread paratha (parontha in Punjabi) is traditionally made with atta flour, the Indian whole wheat flour. You can use regular whole wheat flour instead. Serve with ghee or raita.
Provided by Allrecipes Member
Categories Indian Bread
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Mix together grated carrots and flours in a bowl. Mix in cumin, cilantro, garam masala, and salt. Let sit in the refrigerator for 10 minutes.
- Remove from the refrigerator and form a golf ball-sized piece of dough into a ball. Roll ball out into a thick flatbread (paratha). Repeat with remaining dough.
- Heat a cast iron pan or griddle (or tawa) over medium heat. Add paratha in batches and cook until brown spots appear on both sides, about 5 minutes per side.
- Cook with or without ghee on a tawa or a heavy bottomed pan till brown spots appear on both sides.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 49.4 g, Fat 1.3 g, Fiber 6.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 33.2 mg, Sugar 2.2 g
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- To prepare this breakfast recipe, start by grating the carrots, chopping the onions, ginger, green chillies and coriander leaves and set these aside. Now, take a large bowl and add the wheat flour along with grated carrots, chopped onions, chopped ginger, chopped green chillies, chopped coriander leaves, salt, and water in it. Mix it well and knead them into a dough. Make sure that dough is not too sticky.
- Take small portions from the dough and make round balls from them. Flatten out each of these balls in the shape of round disc, using a rolling pin. Meanwhile, place a non-stick pan over medium flame and add ghee in it. Once the ghee is hot enough, place a paratha on it. Cook the lower side and apply oil in the upper side of it. Once it starts to rise, flip it to the other side and cook it well. Make sure that both sides are crispy and brown in color.
- Repeat this with each rolled out paratha. Once done, transfer these on a plate and serve these hot with curd or pickle to enjoy!
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