Carrot, largely a winter vegetable, is used in many savoury dishes, currys and even in salads. Again Carrot halwa is a very popular Indian dessert, perhaps adored by all. For me , I love to use carrot in many of my dishes, just because its colour brings vibrancy in the appearance. However, this time I gave it a completely different treatment and made carrot paratha. When potato, cauliflower, spinach, radish etc. can be used as stuffing for parathas, why can’t be carrot ????? Today I prepared it for the first time and it came out just brilliant.  So, you can try a new version of paratha this winter to make your loved ones happy 🙂

Ingredients for 6 Parathas :

For Dough :

1. Plain flour – 1¼ cup
2. Pinch of salt
3. Sugar – ½ teaspoon
4. Oil – 1 tbspoon

For Stuffing :

1. Carrot (grated) – 2 (medium size)
2. Ginger paste – ½ tbspoon
3. Cumin powder – ½ tbspoon
4. Red chilli powder – ½ teaspoon
5. Garam masala powder – ¼ teaspoon
6. Salt & sugar to taste
7. Cooking oil – 1-2 tbspoon

Procedure :

Mix flour, salt, sugar and oil in a large bowl. Add lukewarm water, little at a time to make a soft dough. Knead the dough for few minutes until it is smooth. Keep it aside in an air tight container for at least 10 minutes.

Heat oil a frying pan over medium flame. Add grated carrot and cook until it becomes soft.

Then add ginger paste, chilli powder, cumin powder, salt and sugar. Cook until oil separates form the mixture.

Then add garam masala powder, give it a good stir and put the gas off. Let the mixture come to room temperature and then divide into 6 equal parts.

Also divide the dough into 6 equal parts and make flat round balls out of them by rolling between palms.

Flatten each ball by pressing with finger and make a cavity at the center of the ball (try to flatten them through edges, don’t let the center too thin). Now place one part of the carrot mixture in this cavity and close it from all sides, again roll between your palms to get a flat round shaped ball. Stuff remaining five balls with carrot mixture the same way.

Now roll each stuffed ball, on an oily work surface, into circle of 13 -15 cm. diameter or in a size of small roti or paratha.

Heat a tawa or flat frying pan over medium flame. Place the paratha on hot tawa/pan and bake for few seconds, flip it and bake the other side for few seconds. Then add 1 tbspoon of oil and fry evenly both sides of paratha till it gets nice golden colour.

Serve hot with Spicy Beetroot Curry.