carrot parantha

Gajar Stuffed Paratha Recipe – Carrot Paratha Recipe – Gajar Paratha Recipe

Gajar Stuffed Paratha Recipe | Carrot Paratha – Gajar Paratha Recipe

Carrot parantha are prepared by stuffing the paranthas with mildly spicy carrot filling. Paranthas are the most loved breakfast in India and they are prepared in different ways with several stuffing. Carrot is loaded with nutrients and they are used for making several sweet and savory dishes.

Make gajar paranthas for breakfast or any meal. The contrasting flavor of sweet carrot and spicy masala will surely make you drool!So, why making the same old paranthas daily? Try out this sumptuous carrot stuffed paranthas with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add ½ tsp salt and 2 tsp of oil into it. Mix it really well. Add water in small portions and knead soft dough. Dough is ready. Cover the dough and keep it aside for 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.

carrot parantha

Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger.

carrot parantha

Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously so that the its juice gets evaporated. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.

carrot parantha

20 minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.

carrot parantha

Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

carrot parantha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin.

carrot parantha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

carrot parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

carrot parantha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.

carrot parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.

carrot paranthaServing:

Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.

carrot parantha

  • For 6 paranthas

Gajar Stuffed Paratha Recipe - Carrot Paratha Recipe - Gajar Paratha Recipe carrot parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Carrot – 1 cup (grated)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Green chilly – 1 (finely chopped)
  • Ginger – 1 inch (grated) or 1 tsp
  • Salt – less than 1 tsp or to taste
  • Cumin seeds - ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Coriander powder - ½ tsp
  • Dry mango powder - ¼ tsp
Instructions
  1. Take wheat flour in a big mixing bowl and add ½ tsp salt and 2 tsp of oil into it. Mix it really well. Add water in small portions and knead soft dough. Dough is ready. Cover the dough and keep it aside for 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.
  2. Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger. Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.
  3. minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.
  4. Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  7. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.
  8. Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.

 

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