Carrot paratha recipe with step by step photos. This is a healthy and delicious whole wheat flatbread made with grated carrots and herbs.
Hot or warm carrot paratha with a dollop of butter or ghee would be a perfect breakfast or brunch in this cold weather.
These gajar ka paratha are slightly crisp from outside and soft from within. Since these parathas are delicious as well as healthy, they make an ideal snack to be packed for tiffin box or lunch box.
The recipe is quick and easy to make and tastes good as well. You just have to add grated carrots, chopped onions and some herbs to the dough. Knead the dough, roll with a rolling pin and roast the parathas with ghee or oil.
Parathas are made in every home and each family has its own way of preparing parathas. This carrot paratha recipe comes from my mom. We were at mom’s place, so she made us these parathas. Since I was carrying the camera, I took the pics also and decided to share the recipe.
We usually add finely chopped ginger, chopped curry leaves, chopped onions and coriander leaves along with grated carrots in the dough. Carrots impart a sweet taste which compliments the taste and flavors of the herbs used.
I generally make plain paratha along with dishes like mix veg, palak paneer, dal makhani. But if I make carrot paratha or Mooli paratha or any stuffed paratha then we have them with plain curd or raitas or pickles.
These paratha taste so good that you can have them without any accompaniment also.
If you are looking for more Paratha recipes then do check:
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Carrot Paratha
By Dassana Amit
Ingredients
- 1.5 cups grated carrots or 2 medium sized carrots
- 1.5 cups whole wheat flour
- ⅓ cup chopped coriander leaves (cilantro leaves)
- ⅓ cup finely chopped onion
- 1 teaspoon finely chopped ginger
- 12 to 15 curry leaves
- 1 green chili, finely chopped
- 1 tablespoon Ghee (clarified butter) or butter or oil
- ¼ teaspoon salt or add as required
- ¼ cup water or add as required
- Ghee or butter or oil – add as required for roasting parathas
Instructions
making dough
- Rinse and then peel 2 medium sized carrots.
- Grate the carrots and place aside.
- Finely chop onion, ginger, curry leaves, green chili and coriander leaves. Keep all the ingredients ready for the parathas.
- Add 1.5 cups of whole wheat flour into a thali or mixing bowl.
- Add ¼ teaspoon salt or as required.
- Now add 1.5 cups grated carrots (gajar), ⅓ cup finely chopped onions, ⅓ cup of chopped coriander leaves, 1 chopped green chili, 1 teaspoon finely chopped ginger along with 15 chopped curry leaves.
- Mix everything very well with your finger tips.
- Soon the carrots will start leaving moisture.
- Pour ¼ cup of water or as required. Since carrots leave moisture add water wisely.
- Begin to gather the mixture and start kneading to a smooth dough.
- Drizzle 1 tablespoon of ghee on the dough.
- Knead till you get a soft and smooth dough. In case the dough gets sticky then add some flour and knead again.
- Cover the dough with a linen cloth or lid.
- Allow the dough to rest for 10 to 15 minutes.
rolling the gajar paratha
- Make small to medium sized balls from the dough.
- Dust some flour on the ball. Alternatively you can place the ball in a box containing whole wheat flour.
- Begin to roll with a rolling pin (belan). while rolling dust some flour if required.
- Roll into medium sized rotis or rounds.
making carrot paratha
- Place the rolled paratha on a hot tava or griddle. Keep the flame to medium-high or high. Don't roast the paratha on a low flame as then they will become hard or dense.
- When one side is partly cooked or about ¼ cooked then flip the paratha using tongs or a spatula.
- Spread some ghee or oil on the partly cooked side.
- Flip again with the help of tongs or spatula. You will see some brown spots on the parathas. Apply some ghee or oil to this side too.
- Flip the paratha a couple of times. Also press the edges of the paratha with a spatula so they are cooked evenly from all sides.
- Once the parathas are roasted and cooked well, remove the parathas. Similarly prepare the remaining parathas.
- You can stack and keep the parathas warm in a casserole. Or you can also Serve the carrot paratha while they are hot or warm with pickle or raita.
- They will taste good without any accompaniment also. You can also serve them as a tea time snack with a cup of hot tea.
- It can also be packed in a tiffin box or lunch box.
Notes
- If the dough is sticky then add some flour and knead again.
- You can add any vegetable like a bottle gourd of pumpkin instead of carrots to this recipe.
- If using veggies with a high water content like bottle gourd or zucchini, then do not add water while kneading the dough or add very little water.
- The recipe can be doubled or tripled.
- Remember to finely chop the onions and green chillies. Otherwise, they can come out while rolling the paratha.
- For best taste always have any paratha variety hot or warm.
Nutrition Info Approximate values
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How to make gajar ka paratha or carrot paratha
1. Rinse and peel 2 medium sized carrots.
2. Grate the carrots. Keep aside.
3. Chop onion, ginger, curry leaves, green chili and coriander leaves. Keep all the ingredients ready for making gajar paratha.
You will need ⅓ cup finely chopped onions, 1 green chili (chopped), ⅓ cup chopped coriander leaves, 1 teaspoon finely chopped ginger and 12 to 15 curry leaves (chopped).
TIP: You have to finely chop the onions and green chilies. Otherwise they can come out while rolling the paratha.
4. Take 1.5 cups whole wheat flour into a thali or a mixing bowl.
5. Add ¼ teaspoon salt or as required.
6. Now add 1.5 cups of the grated carrots.
7. Next add ⅓ cup chopped onions and ⅓ cup chopped coriander leaves.
8. Also add 1 chopped green chili, 1 teaspoon finely chopped ginger along with 15 curry leaves (chopped).
9. Mix everything very well with your finger tips.
10. Soon the carrots will start leaving moisture.
11. Pour ¼ cup of water or as required. Since carrots also leave moisture so add water wisely.
12. Begin to gather the mixture and start kneading to a smooth dough.
13. Drizzle 1 tablespoon of ghee on the dough.
14. Knead till you get a smooth and soft dough. in case the dough gets sticky then add some flour and knead again.
15. Cover the dough with a linen cloth or lid. allow the dough to rest for 10 to 15 minutes.
Rolling carrot paratha
16. Make small to medium sized balls from the dough.
17. Dust some flour on the ball. Alternatively you can place the ball in a box containing whole wheat flour (atta).
18. Begin to roll with a rolling pin (belan). While rolling dust some flour if required.
19. Roll into medium sized rotis or rounds.
Cooking carrot paratha
20. Place the rolled paratha on a hot tava or griddle.
21. When one side is partly cooked or about ¼ cooked then flip it.
22. Spread some ghee or oil or butter on the partly cooked side.
23. Flip again with the help of tongs or spatula. You will see some brown spots on the gajar paratha. Apply some ghee or oil to this side too.
24. Flip the parathas a couple of times. Also press the edges of the paratha with a spatula so they are cooked evenly from all sides.
25. Once the paratha are roasted and cooked well, remove the parathas. Similarly prepare the remaining parathas.
26. You can stack and keep the parathas warm in a casserole. You can also serve the Carrot paratha while they are hot or warm with mango pickle or raita or plain yogurt.
They can also be packed for lunch box.
Carrot paranthas …. Amazing taste, great for lunch box. All at home loved it.
Thanks for this recipe.
thanks for sharing this lovely feedback and the rating. welcome and happy cooking.
Your recipes are awesome!!! Thank you for sharing. I prepared carrot paratha’s today morning, it really tasted good.
Have you got wheat free recipes?
Joyce, if you mean gluten free recipes then here is category link for them – https://www.vegrecipesofindia.com/recipe/gluten-free/