Gajar ka paratha or carrot paratha is a healthy and delicious whole wheat flatbread made with grated carrots and herbs.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 4 · 4 people
  • Category: Breakfast
  • Cuisine: Indian

Ingredients

  • 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)

Method

Making dough

  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 carrot 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 paratha on a hot tava or griddle. Keep the flame to medium-high or high. Don't roast the paratha on a low flame as then they will become hard or dense.
  2. When one side is partly cooked or about ¼ cooked then flip the paratha using tongs or a spatula.
  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 paratha a couple of times. Also press the edges of the 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 paratha while they are hot or warm with pickle or raita or plain yogurt or butter.
  8. They will taste good without any accompaniment also. You can also serve them as a tea time snack with a cup of hot tea.
  9. It can also be packed in a tiffin box or lunch box.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.