carrot paratha recipe

carrot paratha recipe with step by step photos. healthy and delicious whole wheat parathas made with carrots. hot or warm carrot parathas 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.

carrot paratha recipe

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 parathas along with dishes like aloo matar, 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 recipe card below:

carrot paratha recipe
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carrot paratha recipe | gajar ka paratha recipe

carrot paratha recipe - healthy and delicious whole wheat parathas made with carrots.

course breakfasts
cuisine indian
prep time 20 minutes
cook time 10 minutes
total time 30 minutes
servings 4 people
author dassana amit

ingredients (1 cup = 250 ml)

  • 1.5 cups grated carrots OR 2 medium sized carrots (gajar)
  • 1.5 cups whole wheat flour (atta)
  • cup chopped coriander leaves (dhania patta)
  • 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 recipe?

making dough for carrot paratha :

  1. rinse and then peel 2 medium sized carrots.

  2. grate the carrots and place aside.

  3. finely chop onion, ginger, curry leaves, green chili and coriander leaves. keep all the ingredients ready for the parathas. 

  4. add 1.5 cups of whole wheat flour into a thali or mixing bowl. 

  5. add ¼ teaspoon salt or as required.

  6. 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.

  7. mix everything very well with your finger tips.

  8. soon the carrots will start leaving moisture. 

  9. pour ¼ cup of water or as required. since carrots leave moisture add water wisely.

  10. begin to gather the mixture and start kneading to a smooth dough.

  11. drizzle 1 tablespoon of ghee on the dough.

  12. knead till you get a soft and smooth dough. in case the dough gets sticky then add some flour and knead again.

  13. cover the dough with a linen cloth or lid.

  14. allow the dough to rest for 10 to 15 minutes.

rolling the gajar paratha:

  1. make small to medium sized balls from the dough. 

  2. dust some flour on the ball. alternatively you can place the ball in a box containing whole wheat flour.

  3. begin to roll with a rolling pin (belan). while rolling dust some flour if required.

  4. roll into medium sized rotis or rounds.

making carrot paratha:

  1. place the rolled carrot paratha on a hot tava or griddle.

  2. when one side is partly cooked or about ¼ cooked then flip it.

  3. spread some ghee or oil on the partly cooked side.

  4. 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.

  5. flip the carrot parathas a couple of times. also press the edges of the carrot paratha with a spatula so they are cooked evenly from all sides.

  6. once the parathas are roasted and cooked well, remove the parathas. similarly prepare the remaining parathas. 

  7. you can stack and keep the parathas warm in a casserole. or you can also serve the carrot parathas while they are hot or warm with pickle or raita. 

recipe notes

few tips for making gajar ka paratha recipe:

  1. if the dough is sticky then add some flour and knead again.
  2. you can add any vegetable like bottle gourd of pumpkin instead of carrots in this recipe.
  3. 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. 


how to make gajar ka paratha or carrot paratha recipe:

1. rinse and peel 2 medium sized carrots (gajar).

carrot paratha recipe

2. grate the carrots. keep aside.

carrot paratha recipe

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).

carrot paratha recipe

4. take 1.5 cups whole wheat flour into a thali or a mixing bowl.

carrot paratha recipe

5. add ¼ teaspoon salt or as required.

carrot paratha recipe

6. now add 1.5 cups of the grated carrots.

carrot paratha recipe

7. next add ⅓ cup chopped onions and ⅓ cup chopped coriander leaves.

carrot paratha recipe

8. also add 1 chopped green chili, 1 teaspoon finely chopped ginger along with 15 curry leaves (chopped).

carrot paratha recipe

9. mix everything very well with your finger tips.

carrot paratha recipe

10. soon the carrots will start leaving moisture.

carrot paratha recipe

11. pour ¼ cup of water or as required. since carrots also leave moisture so add water wisely.

carrot paratha recipe

12. begin to gather the mixture and start kneading to a smooth dough.

carrot paratha recipe

13. drizzle 1 tablespoon of ghee on the dough.

carrot paratha recipe

14. knead till you get a smooth and soft dough. in case the dough gets sticky then add some flour and knead again.

carrot paratha recipe

15. cover the dough with a linen cloth or lid. allow the dough to rest for 10 to 15 minutes.

carrot paratha recipe

16. make small to medium sized balls from the dough.

carrot paratha recipe

17. dust some flour on the ball. alternatively you can place the ball in a box containing whole wheat flour (atta).

carrot paratha recipe

18. begin to roll with a rolling pin (belan). while rolling dust some flour if required.

carrot paratha recipe

19. roll into medium sized rotis or rounds.

carrot paratha recipe

20. place the rolled carrot paratha on a hot tava or griddle.

carrot paratha recipe

21. when one side is partly cooked or about ¼ cooked then flip it.

carrot paratha recipe

22. spread some ghee or oil or butter on the partly cooked side.

carrot paratha recipe

23. flip again with the help of tongs or spatula. you will see some brown spots on the gajar parathas. apply some ghee or oil to this side too.

carrot paratha recipe

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.

carrot paratha recipe

25. once the carrot parathas are roasted and cooked well, remove the parathas. similarly prepare the remaining parathas.

carrot paratha recipe

26. you can stack and keep the parathas warm in a casserole. you can also serve the carrot parathas while they are hot with pickle or raita.

carrot paratha recipe




24 thoughts on “carrot paratha recipe, how to make carrot paratha | gajar ka paratha recipe”

  1. Shweta Sachdeva

    Your receipes are awesome , my kid prefers only parantha for school lunch . I searched ur site n saw so many options for parantha with almost all vegetables . Lovely . Can u suggest any way wherein parantha a are soft for quite a Long time like 3-4 hours . I pack for her lunch using extra ghee n wrap foil

    1. Thanks Shweta. for making parathas, knead the dough very well. use a good quality atta which will give you nice soft paratha. applying ghee you are already doing which is good. wrap them well in aluminium foil or you can keep in a air tight steel tiffin box.

  2. Your recipes are so well described. Step by step. I appreciate your effort and thanks a lot

  3. I only had carrots in the fridge and searched carrots on your website and came up with this recipe. They were delicious, thanks so much..You have an amazing collection of recipes..

  4. Made these parathas today and they were really delicious. Ginger imparts a very nice flavour to these parathas. Even my kids who are fussy eaters liked them .

  5. I made this for breakfast today and they tasted great. But the colour was not as good as yours. Wanted to check if you used the orange carrots or the red ones. I used the normal carrots…so not sure if it was the carrots or maybe i didn’t use enough of it? They were delicious and got over in no time…so no complaints there…just wanted that lovely colour like yours!!

    1. Yogita, i used the delhi red carrots. they are juicy, tender and with a nice red color. color will depend upon type of carrots used. we use this delhi red carrots to make carrot halwa also. it only comes in the winter –

  6. Hello,

    I tried this and it turned out delicious ….my husband loved it … … they tasted somewhere like thalipeeth…thanks for ur recipes…

  7. Lucy J VanNorstrand

    I lost it when my finger accidentally touched something on the page, but this time, knowing where the beets recipe booklet turned out to be, I found it right away. Knowledge is always so helpful.
    Lucy

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