Carrot Paratha
Carrot paratha is a simple flatbread of wheat flour, grated red carrots, coriander leaves, grated ginger, and green chili.
Ingredients
- 1 cup wheat flour
- 2 medium sized grated carrots
- 1 tbsp chopped coriander leaves
- 1 tsp chopped ginger
- 2 chopped green chili
- salt to taste
- ghee/oil for roasting
- water for kneading dough
Instructions
- First, take 2 medium-sized fresh carrots rinse them in clean water, and peel them.
- Then grate the peeled carrots with the help of a grater.
- Then, finely chop the coriander leaves, green chili, and ginger. You will need 1 tbsp chopped coriander leaves,1 tsp chopped ginger, and 2 to 3 chopped green chili. If you make it for children, reduce the quantity of green chili.
- Then take a bowl or large plate and add 1 cup of wheat flour to it.
- Add salt to taste and mix well.
- After that add grated carrots in wheat flour.
- Mix them very well.
- Then add chopped coriander leaves, green chili, and grated ginger.
- Mix all of these ingredients well with your fingertips.
- Then add water as required little by little to knead the dough until it becomes smooth. Do not add whole water at a time.
- When the dough is knead completely then cover it with a cotton cloth and rest for 20 minutes. Resting the dough makes it more soft and smooth.
- When the dough rest time completes make a medium size small balls from the dough.
- Then dust some wheat flour on the ball.
- Rolling it with the roller and dust some flour while rolling.
- Then roll into a round shape or make a medium-sized roti.
- Take a skillet heat it on medium heat and place the round roti on it.
- When the paratha is cooked from one side then flip it with a spoon or spatula and spread some ghee or oil in it.
- Flip it from the other side and pour ghee all around it and over its edges.
- Then flip it from side by side and roast it until it has a little brown texture outside.
- When the brown crunchy texture has come on the paratha then remove it to the plate.