Carrot Paratha Recipe – Authentic Indian Flatbread with Spices

Last Updated on 2 months by Neha Deshmukh

Carrot Paratha Recipe – Authentic Indian Flatbread with Spices

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And let me tell you, these Carrot Parathas are perfect for that! They’re flavorful, comforting, and a fantastic way to enjoy a veggie-packed breakfast, lunch, or dinner. I first made these when my little one was being a bit picky with her veggies, and she absolutely devoured them – success!

Why You’ll Love This Recipe

These Carrot Parathas aren’t just healthy; they’re seriously delicious. The slight sweetness of the carrots combined with the warm spices is a match made in heaven. Plus, they’re surprisingly easy to make, even if you’re new to making parathas. They’re a wonderful introduction to Indian flatbreads, and I promise you’ll be making these again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these tasty parathas:

• 2 cups wheat flour (approx. 240g)
• Salt, to taste
• 1 pinch turmeric powder (approx. 1/4 tsp)
• 1 tsp red chili powder (adjust to your spice preference)
• 1 tbsp oil
• 1 tsp cumin seeds
• 0.25 tsp garam masala powder
• 1 cup grated carrot (approx. 100g)
• 4 tbsp garlic paste
• Cooking oil for brushing

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality whole wheat flour (atta) is key for that authentic paratha texture. It gives them a lovely nutty flavor and a slightly chewy bite.

Now, about that garam masala – every family has their own blend! Feel free to use your favorite. I like a blend that’s heavy on cardamom and cloves.

And finally, spice levels! I’ve suggested 1 tsp of red chili powder, but you can totally adjust this. My friend’s grandmother makes hers super mild, while my aunt loves a fiery kick. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the wheat flour, salt, turmeric, red chili powder, oil, cumin seeds, and garam masala powder. Mix everything well.
2. Now, add the grated carrots and mix again. Gradually add warm water, a little at a time, and knead into a smooth, soft dough. It should be pliable but not sticky.
3. Once you have a smooth dough, cover it with cling film (or a damp cloth) and let it rest for about 20 minutes. This allows the gluten to relax, making the parathas easier to roll.
4. Divide the dough into 10 equal balls.
5. Take one ball and roll it into a circle, about 4-5 inches in diameter. Brush it lightly with garlic paste.
6. Fold the circle in half to form a semi-circle, then apply more garlic paste. Fold it again into a quarter triangle.
7. Gently re-roll the folded dough to form a triangular paratha. Don’t worry if it’s not perfect – rustic is beautiful!
8. Heat a tawa (flat griddle) or a non-stick pan over medium heat. Place the paratha on the hot tawa.
9. Cook for a minute or two until you see golden-brown spots appear on both sides.
10. Brush lightly with oil and cook for another 30 seconds per side, pressing gently with a spatula.
11. Serve hot with your favorite accompaniment!

Expert Tips

• Don’t over-knead the dough. Over-kneading can make the parathas tough.
• Use warm water. Warm water helps the dough come together more easily.
• Roll evenly. Try to roll the parathas to an even thickness for consistent cooking.
• Don’t overcrowd the pan. Cook one paratha at a time for best results.

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the oil for ghee when kneading the dough and brushing the parathas.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for roti or paratha. You might need to adjust the water quantity slightly.
• Spice Level: For a milder flavor, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper!
• Festival Adaptations: These are fantastic for Holi – the vibrant orange color is perfect! They also make a hearty and satisfying breakfast any day of the week. My family loves them with a side of yogurt during the cooler months.

Serving Suggestions

Carrot Parathas are incredibly versatile. Here are a few of my favorite ways to serve them:

• Raita: A classic pairing! Cucumber raita is especially refreshing.
• Pickle: Mango pickle or lime pickle adds a tangy punch.
• Yogurt: Plain yogurt is a simple and healthy option.
• Chutney: Mint chutney or coriander chutney are both delicious.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. What type of wheat flour is best for making parathas?

Whole wheat flour (atta) is the traditional choice. It gives the parathas a lovely texture and flavor.

2. Can I make the dough ahead of time? How long will it keep?

Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just wrap it tightly in cling film.

3. What is the best way to prevent the parathas from becoming hard?

Don’t over-knead the dough, and don’t cook them for too long. Brushing with oil also helps keep them soft.

4. Can I use pre-grated carrots, or is freshly grated better?

Freshly grated carrots are always best, as they have more moisture and flavor. However, pre-grated carrots will work in a pinch!

5. What is a good raita recipe to serve with Carrot Paratha?

Here’s a super simple cucumber raita: Grate 1 cucumber, mix with 1 cup of plain yogurt, a pinch of cumin powder, and salt to taste. Garnish with chopped coriander leaves. Enjoy!