Gajar Stuffed Paratha Recipe | Carrot Paratha Recipe

Uploaded by NishaMadhulika on 23.03.2012

Namaskar Welcome to
Carrots are used for preparing curries, halwa etc.
Today we will make Stuffed Gajar Parathas which are very tasty and healthy.
Ingredients required :
Wheat flour - 2 cups
Carrots - 1 cup (grated)
Green coriander - 2 to 3 tbsp (finely chopped)
Oil/Ghee - 3 to 4 tbsp
Green chilly - 1 (finely chopped)
Ginger - 1" long piece or 1 tsp ginger paste
Salt - less than 1 tsp or add to taste
Jeera (cumin seeds) - 1/4 tsp
Red chilly powder - half of 1/4 tsp
Coriander powder - 1/2 tsp
Amchur (mango) powder - 1/4 tsp
First we will knead the flour to prepare Stuffed Gajar Parathas.
Pour 2 tsp oil in flour, also put in 1/2 tsp salt.
Mix the ingredients properly.
Gradually add water and knead soft dough.
We used around 1 cup water to knead this amount of flour.
It take half cup of water to knead plain flour.
Cover the dough and keep aside to ferment for 15-20 minutes.
Till the dough is set we will prepare Gajar filling for paratha.
Heat a pan, pour 2 tsp oil in it.
Put Jeera in hot oil
after it is roasted put green chilly and ginger paste in the pan.
Slightly fry the spices then add coriander powder, grated carrots, the remaining salt, red chilly powder and Amchur powder.
Stir fry carrots in this manner for 2-3 minutes, the carrots should not have any moisture.
The carrots are fried and drained of water.
Add coriander and mix. Turn off the gas.
Carrot Pitthi/stuffing is ready.
Now that 20 minutes are completed, our dough must have been set.
Apply some oil to your hand making it smooth then press the dough a little.
The dough is ready to make parathas, so let us begin.
Take some dry flour. Turn on the gas to heat the pan(tawa).
Break a lemon sized piece from the dough
(or according to how big paratha you want to make)from the dough and shape into a ball.
Wrap this piece with dry flour and roll the piece into 3-4 inches in diameter initially.
Apply very little oil on this parantha and spread evenly.
Place 2 spoons filling/Pitthi
(we can increase or decrease the amount of the filling, but not more than the piece of dough) on the parantha
and wrap it up from all sides, hence closing it.
Press this stuffed parantha gently with your fingers from all sides to spread the filling evenly in the parantha.
Now coat the stuffed ball in dry flour
again press gently with your fingers.
With little pressure on the rolling pin, roll a thin parantha 6-7 inches diameter.
Keep the paratha a little thick as stuffed parathas need to be rolled a bit thick.
The paratha is rolled and ready.
Pour some oil in the pan and spread evenly.
Place paratha on the heated pan.
The parantha is cooked on the lower side as its upper surface has become dark.
Overturn the parantha, we can see that parantha is cooked on both sides.
Apply some oil on the parantha and spread out with a spoon.
Again turn the parantha over and apply oil to this side as well.
Cook parantha on a medium flame by gently pressing it with a spoon, till brown spots appear on both its sides.
Parathas become very soft and crispy when cooked on a medium flame.
Now that the parantha is brown on both sides
take it out on a bowl on a plate or a plate covered with foil/napkin paper or serve as you remove it from the pan.
Parantha seems more delicious when served directly from the pan to one's plate.
Repeat this process with all of the remaining dough.
You can make 6 paranthas with 2 cups of flour.
Stuffed Gajar Parathas are ready.
Serve Stuffed Gajar Parathas with curd, raita, chutney, pickle, Aloo-Tamatar curry, Aloo Rasa or your favorite curry.
Try this recipe and share your experiences with us.
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