Gajar ka paratha or carrot paratha is a healthy and delicious whole wheat flatbread made with carrots.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 people
- 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
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.
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 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.
Tips for making gajar ka paratha
- 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.