In an earlier post, we told you about the history of the Paratha (or Parantha) – a traditional flatbread – which has a wide range of variations that have developed across centuries of evolution. To offer variety throughout the year, Indian mothers and grandmothers experimented with various types of stuffing. In vegetarian Parathas, this usually meant making the most of vegetables that were in season at that time. That’s why, across India, there are hundreds of popular variants to satiate the taste-buds of Paratha lovers.
In today’s recipe, we are going to make a Carrot Paratha. This is a traditional north Indian recipe which uses a neat little trick – mixing wheat flour with gram flour to create the perfect consistency for the dough… and the ideal texture for the final Paratha.
The ingredients that you will require are:
Whole Wheat Flour: 250 gram
Gram Flour: 100 gram
Mustard Oil: 100 millilitres
Carrots: 250 gram
Turmeric (Haldi) Powder: Just a pinch
Sugar: 1 teaspoon
Green Chilli: 4
Ginger (Adrak): 5 gram
Salt: 1 teaspoon
Wash, peel and cut the carrots into small pieces.
Wash, peel and cut the ginger into small pieces.
Finely chop the green chillies.
In a Mixer, grind the carrots, chillies and ginger into a thick paste.
Mix the whole wheat flour with the gram flour. Add the turmeric powder, sugar and salt, along with around 60 millilitres of Mustard Oil. Mix and knead.
Now add the carrot-chilli-ginger mixture along with a little water, and continue kneading to create a soft dough.
Tear off small palm-sized portions of the dough and use a rolling pin (Belan) to roll out small round Parathas.
Heat the remaining Mustard Oil in a tava or a frying pan on a Medium flame. Once the oil reaches its smoking point, apply a little oil on each side of the Paratha and shallow-fry till the surface of the Paratha turns light pink. Repeat the process till all your Parathas are done.
Your Carrot Paratha is now ready to be served. Unlike other Parathas that are usually brown in colour, this Paratha is a delicate shade of pink – because of the colour of the carrots. They are pretty attractive – and extremely delicious!