Carrot Paratha
Carrot Paratha is an Indian flatbread made by kneading grated carrots into whole wheat dough and cooking on a skillet.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for the dough) | 500 | Grams |
| Carrot (grated) | 300 | Grams |
| Water (for kneading the dough) | 250 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Cumin Seeds (for flavor) | 1 | Tsp |
| Green Chili (finely chopped) | 1 | Count |
| Coriander Leaves (finely chopped) | 2 | Tbsp |
| Ghee (for cooking) | 5 | Tbsp |
| Ginger (grated) | 1 | Inch |
Instructions
- In a large bowl, combine whole wheat flour, grated carrots, salt, cumin seeds, chopped green chili, coriander leaves, and grated ginger.
- Gradually add water to the mixture and knead into a soft dough. Cover and let it rest for 15 minutes.
- Divide the dough into equal portions and roll each portion into a ball.
- Flatten each ball and roll it out into a circle about 6 inches in diameter using a rolling pin.
- Heat a skillet over medium heat. Place the rolled paratha on the skillet.
- Cook for about 1-2 minutes on each side, applying ghee, until golden brown spots appear.
- Repeat the process for the remaining dough balls. Serve hot with yogurt or pickle.
Kitchen equipment
Rolling PinSkillet