carrot parantha recipe

Written By Kimberley Soni

Recipe for 4-6 paranthas

Filling Ingredients:

  • 4 carrots- peeled & grated

  • 1 onion- finely diced

  • Half an inch of ginger- grated

  • 1 green chilli- finely chopped

  • Quarter bunch of coriander finely chopped

  • 1 ts coriander powder

  • 0.5 ts turmeric powder

  • 0.5 ts cumin seeds & 0.5 ts fennel seeds

Making the parantha dough

Make the parantha dough by putting around 1 cup of whole wheat 'atta' into a deep bowl.

Slowly add cold water, mixing all the time until the flour comes together. Let the dough stand for 10 minutes, then knead again for around 30 seconds: it should be the same consistency as that of bread dough (before having been proven).

Cooking Instructions:

Let the dough stand in the fridge for at least 30 mins before filling and cooking.

To make the filling, dry roast the fennel and cumin seeds and then pound until they are a powder like consistency. Set aside.

Dry roast the carrots on a skilled for around 5-10 minutes to extract most of the water.

Once the carrots are at room temperature, add the pounded spices and all of the other filling ingredients.

Pre-heat a 'tawa' (flat chapati skillet)

Take a ball of the dough, roll it on a flat surface until it's round and around 2mm in thickness & 10cm diameter. In the centre of this dough, place a handful of the carrot mixture leaving around 1 inch space around the circumference of the mixture. Sprinkle some salt on top of the filling, then gradually fold all sides into the centre until the ball is securely closed.

Dip the parantha in flour on both sides, flour the rolling pin and gently roll out, dipping in flour as and when necessary.

Once the parantha is around 1cm thick and around 20-25 cm in diameter, dust off the excess flour and place onto the tawa.

Once the colour has slightly browned (around 30 seconds), flip over with your hands or with a fish slice.

Once the other side has slightly browned, spoon a thin layer of ghee or oil of your choice over the entire surface, then turn over and reduce the flame to a low heat. Once this side is nice and brown, repeat on the other side (around 3 minutes each side).

Take off the skillet, drizzle with a little ghee and serve with homemade yoghurt and a seasonal pickle or chutney

Kimberley Soni
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