Everybody loves eating paranthas in breakfast and if these paranthas are prepared differently then flavor is enhanced. Paranthas prepared with carrots tastes very delicious.
Ingredients for Gajar Stuffed Paratha Recipe
Wheat flour - 2 cup
Carrots - 1 cup (grated)
Green coriander - 2 tbsp (finely chopped)
Oil or ghee - 4 tbsp
Green chilly - 1-2 (finely chopped)
Ginger - 1 inch piece (grated)
Salt - less than 1 tsp (as per taste)
Cumin seeds - 1/4 tsp
Red chilly powder - less than 1/4 tsp
Coriander powder - 1/2 tsp
Mango powder - 1/4 tsp
How to make Carrot Paratha Recipe
Sieve wheat flour in a big bowl. Add 1/2 tsp salt and 2 tsp oil into it. With help of 1/2 cup water knead soft dough (for kneading dough, half the amount of water than flour is used. It depends on the quality or variety of flour). Cover and keep the dough aside for 20 minutes to set.
Meanwhile prepare stuffing for the paranthas.
Preheat oil in a pan. When oil is sufficiently hot add cumin seeds and saute for while. After sauteing cumin seeds, add green chilly, ginger, coriander powder and saute the spices for few minutes. Now add salt, red chilly powder in grated carrots and saute the carrots for 2-3 minutes until water evaporates. Carrot filling is now ready.
Dough is also ready. Take little amount of dough (equal to the size of lemon) and roll in round shape. Dust the dough ball in dry flour and roll into 3-4 inch diameter parantha. Preheat tawa. Place 1-2 tsp stuffing over rolled parantha and lift the parantha from all sides to close the stuffing. Flatten the dough ball with your fingers so that stuffing gets spread evenly inside the parantha. Dust with dry flour and flatten some more with your fingers. Now roll into 6-7 inch diameter parantha.
Grease the tawa with some oil and with utter care place the parantha over the tawa. Cook until its roasted from beneath. When its roasted from beneath, spread some oil on the upper side and flip the parantha. Spread some oil on this side as well. Press the parantha with ladle gently and roast until it gets brown spots evenly on both the sides (Keep the flame medium. Increase the flame whenever required. This way you can prepare nicely roasted paranthas).
Take off the parantha and place it over a bowl kept above a plate. Likewise prepare all paranthas. Serve carrot stuffed paranthas with chutney, pickle, raita, aloo-tomato curry o any other sabzi you relish eating the most.
Time - 30 minutes
For 3-4 members
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