Carrot Paratha Recipe| Stuffed Carrot Paratha step by step recipe

Another interesting and different carrot paratha .In winters we get a lot of delhi carrots .do try this flavourful healthy paratha packed with vitamin A .

This is stuffed carrot paratha .we are going to cook carrot slightly so that stuffing becomes dry & doesnt come out while rolling paratha

earlier i have blogged about stufed green peas & carrot paratha also.good option for breakfast or lunch or kids lunch box.enjoy it with curd or pickle

Ingredients:

For the Stuffing:

1 cup Grated Carrot

1-2 green chillies chopped

1 tsp cumin /jeera

half inch ginger grated

1 tsp Coriander Powder

1/2 tsp Cumin Powder

1/4 tsp Garam Masala

1/2 tsp Carom Seeds / Ajwain

1/8 tsp Turmeric Powder

1 tsp amchoor powder/chat masala

1/2 tsp Red Chilli Powder or as needed

1 tbsp Chopped Coriander Leaves

Salt to taste

2 tsp Oil

 For the Outer Layer:

1 cup Wheat Flour

1 tsp Oil

Salt to taste

Method:

1. Take the wheat flout, salt and a teaspoon of oil in a mixing bowl and combine well.
2. Add water little by little and knead into a soft and pliable dough.(do not make dough too tight or too soft)
3. Cover the dough and keep it aside till you make the stuffing
4. Heat 2 teaspoons of oil in a pan. Add the jeera,carom seeds ,hing,ginger and green chilli and fry for a few seconds.
5. Add the grated carrot and fry for a couple of minutes or till the raw smell leaves.(remember we are just going to cook it slightly may be one or 2 minutes
6. Add the coriander powder, cumin powder, garam masala, turmeric powder, salt ,amchoor powder/chat masala and red chilli powder and mix well.switch off gas
7. Add the coriander leaves and combine.
8. 
9. Let it cool completely.now lets prepare paratha
10. Divide the prepared dough into equal sized balls.Also divide the carrot stuffing into round shaped balls .
11. Roll each dough ball into a thick circle, place the carrot stuffing ball in the center and bring the edges together and seal it
12. Dust some flour on the board and roll it into a thin paratha.
13. Heat a pan / tawa. Carefully place the paratha on the pan.
14. Drizzle some oil/ghee /butter and cook the parathas on both sides until brown spots appear.
15. Remove from the pan . Keep covered to maintain softness.
16. Serve hot with plain curd / raita and pickle.