This instructable will describe a way to make a healthy & yummy parantha using Carrot Stuffing.
Parantha is a a type of Indian flat bread that is cooked in a pan or baked in a tandoor. There are various types of parantha that you can make using different combination of vegetable stuffing.
This parantha , by the virtue of its colour , is one of best ways to motivate children to eat healthy vegetables like carrot.
Lets get started !!
- Category: Vegetarian
- Course: Main Course/Breakfast
- Cuisine: Indian
- Technique: Tawa Roasting
- Level of difficulty: Beginner
- Prep Time: 10 mins
- Cook Time: 5 mins
- Servings: 1 Persons
- Learnings: Tawa Roasting
- Wheat Flour
- Carrot, 1 piece-100gm
- Salt, 1Teaspoon
- Red Chilli
- Olive oil/ghee 1 tablespoon
- Non –stick pan/tawa
Step 1: Prepare Carrot Stuffings
1. Prepare carrot Stuffings
Take a carrot and peel the puter layer using a peeler. Shred the carrot using a shredder.
Step 2: Preparing Dough
Take wheat and add water to it.Now 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.
Step 3: Preparing Stuffing for the Paranthas.
Now combine the grated carrots, green chillies, coriander leaves, cumin powder and salt. Stir to combine the ingredients well. We fill be using the raw carrots as a stuffing as they will get cooked while cooking the parathas.
Step 4: Filling Stuffing
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. Place 1-2 tsp stuffing over rolled parantha and lift the parantha from all sides to close the stuffing.
Step 5: Making Carrot Parantha
Grease the tawa with some oil and 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).
Proceed the same way with the remaining dough portions and serve the Gajar Paratha with Raita and Sweet Lime Pickle