Gajar Paratha (Carrot Stuffed Flat Bread)

In the days of our childhood, my mom's constant pursuit was to include vegetable in our diet. As we were picky eaters, she had to put much more effort in her cooking and try out different varieties of recipes. One of her specialties used to be stuffed Parathas, I learned few from her and try them out in my kitchen. This Gajar Paratha(Carrot Stuffed Flat Paratha) served with Dahi (Yogurt) makes an excellent dinner for us.

Ingredients: Gajar Paratha (Carrot Stuffed Flat Bread)

• 6-7 Baby Carrots
• 1 tsp Roasted Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Amchur Powder(Dried Mango Powder)
• Chopped Cilantro
• Chopped Green Chilli (according to taste)
• 1 cup All Purpose Flour (Maida)
• 1 tsp of Kasuri Methi (Dried Fenugreek Powder) [Optional]
• 1 tsp salt
• Oil

  
I prepare the dough mixing the flour, Kasuri Methi, salt, 1tsp oil and warm water, set it aside for about 30 minutes. I like to add the Kasuri Methi to the dough as it enhances the flavor. I mostly mix wheat flour along with the All Purpose Flour to make it more nutritious.

Next grate the Baby Carrots and to it add the Cumin, Coriander and Amchur powder and 1/2 tsp salt. Mix well and then add the chopped cilantro and if you like it hot add some finely chopped green chillies. I had Baby Carrots at home so used them, if you do not have them just use carrots.

Make small balls of the dough, fill with the carrot stuffing and roll them out using a rolling pin. Be careful when rolling them, and do not make the paratha too thin. Dust with flour if it is sticking.

Now heat a tawa or the flat surface of the griddle and put the Paratha on it. When you see bubbles on the top, you can flip the Paratha using a spatula. Lightly oil the surface and flip it on the other side and cook. I try to keep it low calorie so use less oil you can even use Butter/Ghee to make these Parathas. Serve these Gajar Parthas with yogurt and achar on the side.