Carrot paratha, or Gajar ka paratha, comprises a stuffing made with grated carrots mixed with finely chopped pieces of ginger, garlic, coriander leaves, and green chilies along with a variety of spices like coriander powder, chaat masala powder and more. This mixture is stuffed inside the dough ball and rolled into a paratha which is fried on a low to medium flame with ghee or cooking oil until soft and golden. Continue reading my recipe to learn the steps to make gajar ka paratha at home.
KEY TAKEAWAYS
- Carrot paratha is a very popular flatbread widely consumed in the northern parts of India.
- Serve it with raita, any chutney, dry sabji, non-veg side dishes, fresh salad, and yogurt dip.
- Carrot paratha tastes slightly spicy, earthy, and savory.
- Other similar recipes are paneer paratha, palak paratha, mooli paratha, gobi paratha, and aloo paratha.
The Ingredients:
To make the paratha stuffing:
- 500 grams carrot
- 1 tsp salt
- 1 tbsp garlic (finely chopped)
- 1 tbsp ginger (finely chopped)
- 1 tbsp green chilies (finely chopped)
- ½ tsp cumin seeds
- ½ tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp salt
- ½ tsp chaat masala powder
- Coriander leaves (a handful)
To make the paratha dough:
- 3 cups wheat flour (atta)
- ½ tsp salt
- 1 tbsp cooking oil
- Water as required
To fry the parathas:
- 1 tsp cooking oil (to grease the paratha)
- 1 tbsp ghee (clarified butter, to grease the tawa)
Lockdown due to Covid-19 taught people several new things, and I learned new recipes. Stuck inside the house, I used to watch recipe shows on TV, and one day I came across a show where a lady was making these lovely parathas. I noted down the ingredients and the steps along with the expert tips and made it the next day.
Both my sons were happy to get restaurant-like food at home, and my husband said I did a great job and was utilizing my time very nicely. These compliments made me proud. Since then, these parathas often feature in our dinner menu and also at small gatherings at home, and every time I am appreciated.
How to Make Carrot Paratha? (Step by Step Guide with Images)
Step 1: Peel and grate 500 grams of carrots.
Step 2: Transfer it to a bowl and mix 1 tsp of salt. Cover and keep aside for 10 minutes.
Step 3: Take 2 cups of wheat flour (atta) and add ½ tsp of salt and 1 tbsp of cooking oil. Make a soft dough adding water gradually as required. Grease it with a little bit of cooking oil, cover it with a piece of cotton cloth and let it rest for about 10 minutes.
Step 4: Squeeze the moisture out from the grated carrots. Keep them on a plate.
Step 5: Mix finely chopped pieces of 1 tbsp of garlic, 1 tbsp of ginger, and 1 tbsp of green chilies along with ½ tsp of cumin seeds, ½ tsp of Kashmiri red chili powder, 1 tsp of coriander powder, ½ tsp of salt, ½ tsp of chaat masala powder, and a handful of finely chopped coriander leaves.
Step 6: Shape medium size pedas of the dough like a container, put the carrot stuffing, and seal it.
Step 7: Dust it with dry wheat flour and roll it like a paratha.
Step 8: Put the paratha on a preheated tawa greased with 1 tbsp of ghee or clarified butter over a medium flame. Put 1 tsp of cooking oil or ghee on the surface.
Step 9: Spread the ghee evenly and flip it. Flip it a couple of times, and remove it when both sides are golden and cooked nicely.
Step 10: Your tasty and soft homemade carrot paratha is ready.
Recipe Card
Carrot Paratha | Gajar Ka Paratha
Ingredients
To make the paratha stuffing:
- 500 grams carrot
- 1 tsp salt
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 1 tbsp green chilies finely chopped
- ½ tsp cumin seeds
- ½ tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp salt
- ½ tsp chaat masala powder
- Coriander leaves a handful
To make the paratha dough:
- 3 cups wheat flour atta
- ½ tsp salt
- 1 tbsp cooking oil
- Water as required
To fry the parathas:
- 1 tsp cooking oil to grease the paratha
- 1 tbsp ghee clarified butter, to grease the tawa
Instructions
- Peel and grate 500 grams of carrots.
- Transfer it to a bowl and mix 1 tsp of salt. Cover and keep aside for 10 minutes.
- Take 2 cups of wheat flour (atta) and add ½ tsp of salt and 1 tbsp of cooking oil. Make a soft dough adding water gradually as required. Grease it with a little bit of cooking oil, cover it with a piece of cotton cloth and let it rest for about 10 minutes.
- Squeeze the moisture out from the grated carrots. Keep them on a plate.
- Mix finely chopped pieces of 1 tbsp of garlic, 1 tbsp of ginger, 1 tbsp of green chilies along with ½ tsp of cumin seeds, ½ tsp of Kashmiri red chili powder, 1 tsp of coriander powder, ½ tsp of salt, ½ tsp of chaat masala powder and a handful of finely chopped coriander leaves.
- Shape medium size pedas of the dough like a container, put the carrot stuffing, and seal it.
- Dust it with dry wheat flour and roll it like a paratha.
- Put the paratha on a preheated tawa greased with 1 tbsp of ghee or clarified butter over a medium flame. Put 1 tsp of cooking oil or ghee on the surface.
- Spread the ghee evenly and flip it. Flip it a couple of times, and remove when both sides are golden and cooked nicely.
- Your tasty and soft homemade carrot paratha is ready.
