Carrot paratha or gajar ka paratha is a simple and healthy option for breakfast. This can be made as stuffed paratha too but I prefer to mix grated carrot and all the ingredients while making dough.
Here in the ingredients I have used grated carrots, onions, chopped curry leaves and some herbs to give a perfect taste with the sweetness of carrot.
Try out these yummy and healthy parathas and I am sure you can add it to your breakfast menu or kids tiffin. I often make it in dinner and serve it with raita and coriander chutney.
Preparation time – 20 mins
Cooking Time- 15 mins
Serve – 4
2 cups grated carrot
2 cups whole wheat flour
½ cup onions finely chopped
15-20 curry leaves, finely chopped
1/3 cup coriander, finely chopped
1 teaspoon finely chopped ginger
1 green chilli, chopped
1 teaspoon cumin powder
½ teaspoon coriander powder
1/3 teaspoon turmeric powder
1 teaspoon ghee
Salt to taste
¼ cup water or as required (to make dough)
Ghee or oil to roast parathas
How to go about it –
How to make dough-
- Wash and peel the carrots and onions. Grate carrots and keep aside.
- Finely chop the onions, coriander leaves, curry leaves, green chilli and ginger. Keep aside.
- In a mixing bowl add whole wheat flour; to it add salt, cumin powder, coriander powder, turmeric powder.
- Now add grated carrots, onions, coriander leaves, curry leaves, green chili, ginger and mix well.
- Once you will mix all the ingredients carrot will start leaving water.
- Now add water accordingly to form soft dough. (Be careful while adding water)
- Drizzle 1 teaspoon of ghee on the dough and kneed till you get the soft dough.
- Cover the dough with muslin cloth and let it rest for 10 – 15 mins.
How to make paratha-
- To begin making the paratha, divide the dough into lemon sized balls.
- Dust the balls with flour and begin to roll with the rolling pin. While rolling dust with flour if required.
- Roll it to a medium sized chapattis.
- Take a non stick pan or tawa, heat it. Once it is medium hot place the carrot paratha on the tawa or pan.
- When one side is partly cooked, flip it.
- Now smear some ghee or oil and cook the paratha both the sides by flipping it in between till you see golden brown spots.
- Proceed the same way with the remaining dough.
- Serve carrot paratha with curd, pickle or any gravy. Last week made carrot paratha & veg korma for dinner and loved the combo.
- Be careful when you add water while making dough as carrot leaves it moisture.
- Allow the dough to rest for 10 – 15 mins.
- While preparing parathas, press the edges with spatula so that the paratha is cooked both the side.
- You can replace any other vegetables like cabbage, bottle gourd, raddish and pumpkin. While adding vegetables with high water content do not add water while making dough as the moisture released by these veggies is sufficient to form smooth soft dough.
- If your dough is sticky, add some flour and bind it.