carrot paratha recipe with step by step photos. healthy and delicious whole wheat parathas made with carrots. 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 parathas 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.
carrot paratha recipe is quick and easy to make. you just have to add grated carrots, chopped onions and some herbs to the dough. knead the dough, roll with a belan and roast the parathas with ghee.
parathas are made in every home and each family has their 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.
if you are looking for more paratha recipes then do check:
carrot paratha
ingredients (1 cup = 250 ml)
- 1.5 cups grated carrots OR 2 medium sized carrots (gajar)
- 1.5 cups whole wheat flour (atta)
- ⅓ cup chopped coriander leaves (dhania patta)
- ⅓ cup finely chopped onion (pyaz)
- 1 teaspoon finely chopped ginger (adrak)
- 12 to 15 curry leaves (kadi patta)
- 1 green chili, finely chopped
- 1 tablespoon ghee 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
how to make carrot paratha
making dough for carrot paratha
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 carrot paratha on a hot tava or griddle.
when one side is partly cooked or about ¼ cooked then flip it.
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 carrot paratha a couple of times. also press the edges of the carrot 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.
recipe notes
- if the dough is sticky then add some flour and knead again.
- you can add any vegetable like bottle gourd of pumpkin instead of carrots in 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.
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how to make gajar ka paratha or carrot paratha
1. rinse and peel 2 medium sized carrots (gajar).
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).
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 carrot 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 gajar paratha with a spatula so they are cooked evenly from all sides.
25. once the carrot 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 with mango pickle or raita.
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/