coriander leaves

Gajar Parathas( Carrots Parathas)

April 9, 2017
Cuisine
Course

Parathas! An Indian food aficionado’s most favorite recipe..

While Parathas are and can be varied and made almost out of any stuffing,the most popular are the Punjabi Parathas ..absolutely mouth watering these are the quinessential breakfast dish up north with some lipsmacking Choles and Curd

Sumilarly the Gobi Parathas, dal ,Gajar and now a  days of course the multigrain versions of the parathas are a rage too.And then while these are supposed to be oily,it really doesn’t need that much of oil..

Of late the Gajar(Carrots) parathas have been quite frequently appearing in my kitchen for the health benefits of carrots that it attracts.Carrot of course has its nutrient and vitamins in place as it contains vitamin A, a very essential for bones and and good eyesight.Hence there is a conscious effort on my part to include Carrots  as a part of my regular diet be it in salads or perhaps as a paratha. While personally I am not too fond of carrots as a Cooked Vegetable or when the monotony of the same carrot salad evokes a diabolic disregard for the carrot ;that is when I make these Parathas with just minimal oil.Yes, Parathas can be made with just a spoon of oil as well..my mother even makes them with olive oil,however I try and adjust just half a spoon of either refined oil or ghee perhaps..it really doesn’t need too much..

Most often there are two styles or techniques of preparation of a Paratha .While authenticity reeks in the stuffed version,yet for the ease of making,many a households make some of their Parathas especially Gobi( Cauliflower/Cabbage) ,Palak (Spinach),Dal (lentils),gajar(Carrots) as a mix that blends with the wheat flour dough..technically the stuffing or the mix is blended with the wheat-flour and made a dough..no stuffing..

That’s an easier way and equally delicious too..however the original stuffed version of Parathas are the quintessential one..the ones that give you bliss and are indulgent is my opinion.

So for the Carrot Parathas,I often make them as stuffed ones which tastes tad more luxurious and delicious too

 

Absolutely brilliant and scrumptious,these can be your full meal..the stuffing gives out a beautiful flavor and taste that blends do well with the base of the Paratha ..since i often tend to put more then a generous amount of stuffing,it almost oozes out at times making it even more yummy..slightly spicy tangy and the sweetness from the carrots moves over to the overall taste making it one of the most satiating and healthy Parathas. A full meal or your anytime snack i would say..either as breakfast lunch tea time snack or dinner..the heath benefits of carrots intact this is a great way to break carrots into your daily routine if anyone esp kids abhor the sight n taste of carrots ..just with some pickle and curd or a bowl of Chole ( Chickpeas)these are perfect fir your meal..my grocery bag now often has carrots in the.Am sure they will show often more in your larder of kitchen reserves too once you try these amazing Parathas once.

Gajar Parathas( Carrots Parathas)
Print Recipe
Healthy Gajar( carrot) stuffed Parathas filled with the goodness of carrots that provide you with rich nutrients and essential Vitamins. made with minimal oil, these can be your breakfast options , go to ready snack or even a full time meal to be relished with a lipsmacking bowl of Chole and curd
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Gajar Parathas( Carrots Parathas)
Print Recipe
Healthy Gajar( carrot) stuffed Parathas filled with the goodness of carrots that provide you with rich nutrients and essential Vitamins. made with minimal oil, these can be your breakfast options , go to ready snack or even a full time meal to be relished with a lipsmacking bowl of Chole and curd
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Servings Prep Time
2 30
Cook Time Passive Time
20 15
Ingredients
Gajar parathas
For the carrots stuffing
Servings:
Instructions
  1. Knead the wheat flour with salt, oil and little water to form a firm dough. Knead for 4 to 5 mins so that the resultant parathas are soft. Drizzle a little oil over the dough and keep it covered with a damp cloth for 15 minutes
  2. In a bowl prepare the stuffing.Take grated carrots, salt, chopped onions, coriander leaves, chat masala, roasted cumin powder .Mix and keep aside.We use raw carrots since they will get cooked while the paratha is cooking on the tava
  3. knead the dough again briefly and make small equal sized balls out of it
  4. Take one ball , flatten it , dust it with some flour and roll into a 3 inch diameter thick roti
  5. Place a little of the stuffing inside and roll it back again into a ball by sealing all ends
  6. Flatten the ball slightly with the rollling pin, dust in some flour and roll into a thick 6 in diameter sized paratha If you roll out the paratha too thin, the stuffing might ooze out, hence little care needs to be taken
  7. In a preheated tava, place the paratha and cook slightly on low-medium heat for a few secs
  8. Flip it over on the other side.At this stage you can add ghee over the paratha Once you see brown spots appearing, flip it again over and add ghee on the other side. Prepare the other parathas in the same way Cook on both sides until done
  9. Serve with some raita, green chutney. If you wish to relish as a full meal, a bowl of Chole would do justice to the entire meal