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.