23 March, 2021
Carrot stuffed Paratha |
ಕ್ಯಾರಟ್ ಪರಾಠಾ
Today what I have for you is yet another healthy, yummy Paratha recipe made using carrots, created in my own idea. Just assumed the ingredients that go together well with each other, gathered them together and made this nutrient rich Paratha. Everything was instant – just can’t believe !!
Besides having the goodness of carrots, this paratha also contains little amount of fresh coconut, coriander leaves and curry leaves as well in it. I’m well pleased that my idea got transformed into not so difficult to make, yet healthy & quick Paratha recipe.
I’m glad that carrots are one of the most favorite vegetable, which everyone consume without any objection at my place. For the outer cover I have used sharbati whole wheat flour – personally milled by myself. The dough also contains carom seeds/ajwain which enhances the overall taste of the Paratha.
By the way I have some really good recipe which uses carrots, you can go through those here – carrot almond milk shake , carrot juice , carrot phulka – video , dates carrot soup , carrot ottu shavige/string hoppers , spicy carrot rice
And some more recipes here – carrot Kesari , carrot saaru/rasam , carrot halwa using jaggery , carrot custard pudding , carrot/winter carrot sheera , carrot Poori , carrot beans matawadi palya , carrot Lentil Payasa/kheer , carrot yellu/sesame seeds ragi rotti , carrot soup , beetroot carrot soup
Ingredients : measuring cup used – 200 ml
For the dough :
- Whole wheat flour – 2&1/2 cups
- Carrom seeds/ajwain – 1 tsp (crush between your palms while adding to the dough)
- Salt – to taste
- Water to knead the dough
For stuffing :
- Carrots – 4 to 5 medium sized
- Oil – 2 tsp
- Cumin seeds – 1 tsp
- Grated fresh coconut – 1/2 cup
- Curry leaves – a fist full
- Coriander leaves – 1/3 cup
- Green chilies – 2 to 4 (I have put 4)
- Salt – to taste
PROCEDURE :
- Gather the first three ingredients listed below the heading ‘ for the dough ‘, mix well and knead into a soft stiff dough using water as needed, cover and set aside
- Rinse well the carrots, cut into small cubes and cook by adding little water until slightly soft. Keep it firm only, drain the remaining water, let it cool completely. Then smash well or grind coarsely in a mixie jar
- Assemble coconut, curry leaves, coriander leaves, green chilies and salt in a mixie jar, grind coarsely without adding water and add it to the cooked and ground carrot (see above)
- Heat oil in a pan/kadahi, put cumin seeds, when they splutter add in the ground paste and saute until all the moisture evaporates and the mixture turns dry and leaves the edges of the pan/kadahi
- Remove from the heat and let the mixture cool completely
- Make equal portions of both dough and stuffing place a portion of the stuffing in a portion of the dough, cover properly from all the sides, roll into a slightly thick circles and roast them on a heated tawa on both the sides
- Serve with any kind of raita or curry. Today I paired the carrot Parathas along with Shahi Paneer – the recipe of which is going to come next here on my blog
And the most recent one is – EGG FREE WINTER CARROT – ORANGE LOAF CAKE…wheat flour tea time cake by adding milk masala powder, which has a VIDEO demonstration as well
