Carrot Parathas With Capsicum Filling Recipes

CARROT PARATHA

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.

PARATHAS 2 WAYS

Steps:

• For the dough: Mix the flour and salt to taste together in a large bowl. Begin adding about 1 cup water, adding the water until you have a soft dough. You can use a stand mixer fitted with a dough hook if you like. Knead the dough until smooth, 2 to 3 minutes.
• For the carrot-ginger filling: Combine the carrot, onion, chiles, cilantro, ginger, cumin, chaat masala and salt to taste in a medium bowl. Set aside.
• For the green pea-cumin filling: Heat about a teaspoon of oil in a cast-iron skillet over medium heat. Add the cumin seeds and cook until they start to crackle. Stir in the ginger. Add the fenugreek, coriander, chili powder, garam masala, chat masala and salt and pepper to taste. Add the peas. Mash coarsely with the back of a spoon and set aside.
• To assemble the parathas: Pull off a piece of dough about the size of a lemon and roll it into a ball. Roll the ball out with a rolling pin until it is about as thin as a tortilla. Place 2 to 3 tablespoons of the filling of choice in the center. Bring all the edges up to the center to enclose the filling and then pinch to seal. Tear off any excess dough.
• Flatten the filled dough with your hands. Then use the rolling pin to roll the paratha out to a circle 7 to 8 inches in diameter; use flour as needed to keep the dough from sticking.
• Spoon oil or ghee onto a griddle set over medium heat. Cook the paratha on both sides until golden brown, about 2 minutes. Repeat with the remaining dough and filling, adding more oil to the griddle as necessary. Serve hot with butter, plain yogurt and Indian pickles.

PARATHAS

Steps:

• Mix all-purpose flour and whole wheat flour in a bowl. Sprinkle salt on top. Add butter, sugar, garlic powder, and dried herbs. Mix together with your fingers. Pour water in gradually; continue to mix by hand until a soft dough is formed.
• Knead dough until smooth and elastic, about 7 minutes. Cover with a damp cloth; let rest for 30 minutes.
• Divide dough into 8 equal portions. Shape into smooth balls; lightly flatten. Dust with flour and roll into thin circles about 1/16-inch thick and 7 inches in diameter.
• Heat oil in a large saucepan over medium heat. Fry each dough circle until golden, about 2 minutes per side. Drain on paper towels.

MOUTH WATERING CARROT AND CHEESE PARATHAS

Steps:

• Sieve flour and salt in a large bowl.
• Add water, a little at a time, and knead well to make a dough.
• Cover.
• Keep aside for 30 minutes.
• Now mix all the ingredients listed under carrot and cheese filling in a bowl.
• Divide the dough into 8 balls.
• Roll each ball into a paratha.
• Place spoonfuls of the carrot-cheese filling on each paratha.
• Bring together the edges of the paratha and seal completely.
• Roll out the parathas, one at a time.
• Heat a tsp.
• or two of ghee/oil on a flat bottomed pan (tava).
• Shallow fry the paratha with ghee on one side.
• When light brown specs begin to appear,flip the side, and shallow fry on the other side also briefly.
• Remove from tava.
• Wipe off excess oil on clean kitchen paper napkins.
• Likewise, repeat for all the parathas.
• Serve hot!