Carrot Methi Paratha Recipe – Easy Indian Flatbread with Besan

Last Updated on 6 months ago by Neha Deshmukh

Carrot Methi Paratha Recipe – Easy Indian Flatbread with Besan

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. Today, I’m sharing my go-to recipe for Carrot Methi Paratha – a vibrant, flavorful flatbread packed with goodness. It’s surprisingly easy to make, and the combination of sweet carrots and fragrant methi (fenugreek) is just divine. I first made this when I was trying to sneak more veggies into my kids’ diet, and it was a huge hit!

Why You’ll Love This Recipe

This Carrot Methi Paratha isn’t just tasty; it’s a winner for so many reasons. It’s a fantastic way to use up leftover carrots, it’s relatively quick to put together (perfect for a weeknight meal!), and it’s a great introduction to Indian cooking if you’re just starting out. Plus, the besan (chickpea flour) adds a lovely nutty flavor and a slightly crispy texture.

Ingredients

Here’s what you’ll need to make these delightful parathas:

• 1 cup wheat flour (atta) – about 150g
• 0.25 cup chickpea flour (besan) – about 40g
• 1 tsp caraway/cumin seeds (jeera)
• 1 pinch garam masala powder – about 0.5g
• 1 tsp oil
• 1 handful fresh methi leaves, chopped – about 30g
• 1 handful fresh coriander leaves, chopped – about 20g
• As needed carrot filling (about 1-1.5 cups)
• As needed ghee/oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Wheat Flour & Besan Blend

We’re using a mix of wheat flour (atta) and besan. The atta gives the paratha structure, while the besan adds a lovely flavor and helps with crisping up. You can find atta at most Indian grocery stores, or online.

Caraway Seeds (Jeera) – Regional Variations & Flavor Profile

I love the earthy, slightly bitter flavor of caraway seeds (jeera) in this recipe. In some regions of India, especially in North India, people also use ajwain (carom seeds) for a slightly different, more pungent flavor. Feel free to experiment!

Methi (Fenugreek) Leaves – Fresh vs. Dried

Fresh methi leaves are amazing in this recipe. They have a unique, slightly bitter flavor that complements the sweetness of the carrots beautifully. If you can’t find fresh, you can use 2-3 tablespoons of dried methi leaves, but rehydrate them in warm water for about 10 minutes before using.

Garam Masala – Homemade vs. Store-Bought

Garam masala is a blend of warming spices. You can use a good quality store-bought garam masala, or make your own! Homemade garam masala is incredibly fragrant, but store-bought works perfectly well in a pinch.

Oil & Ghee – Choosing the Right Fat for Flavor

Traditionally, ghee (clarified butter) is used for cooking parathas. It imparts a wonderful richness and flavor. However, you can also use oil – I often use a neutral-flavored oil like sunflower or canola.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, combine the wheat flour, besan, caraway seeds, garam masala, oil, chopped methi, and chopped coriander. Gradually add water, kneading until you form a soft, pliable dough. Rest the dough for about 10 minutes – this allows the gluten to relax, making the parathas easier to roll.
2. Divide and roll: Divide the dough into lemon-sized balls. On a lightly floured surface, roll each ball into a small circle, about 4-5 inches in diameter.
3. Stuff and seal: Place a spoonful of the carrot filling in the center of each circle. Bring the edges of the dough together to seal the filling, and gently reshape into a ball.
4. Roll out the paratha: Gently roll the stuffed ball into a 6-7 inch paratha, being careful not to press too hard and burst the filling.
5. Cook to perfection: Heat a hot tava (flat griddle) or frying pan over medium heat. Place the paratha on the hot tava and cook for a minute or two, until you see golden brown spots appear on both sides.
6. Ghee/Oil & Crisp: Add a teaspoon of ghee or oil around the edges of the paratha and cook until it’s golden brown and crispy. Serve hot with yogurt or your favorite curry!

Expert Tips

• Don’t overknead the dough: Overkneading can make the parathas tough.
• Resting is key: Letting the dough rest is crucial for soft parathas.
• Gentle rolling: Roll the parathas gently to avoid bursting the filling.
• Hot tava: A hot tava is essential for getting those beautiful golden brown spots.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite plant-based oil.
• Gluten-Free Adaptation (Using Alternative Flours): Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the amount of water.
• Spice Level Adjustment: Add a pinch of red chili powder to the dough for a little heat. My friend, Priya, loves adding a dash of green chili paste to the carrot filling!
• Festival Adaptations (Holi, Lohri): These parathas are perfect for festive occasions. During Holi, you can add a little bit of beetroot juice to the dough for a vibrant pink color!

Serving Suggestions

Carrot Methi Paratha is delicious with:

• A simple yogurt dip
• Your favorite Indian curry (chana masala, dal makhani, or aloo gobi are all great choices)
• A side of pickle (achar)
• A sprinkle of chaat masala

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tava or in a microwave.

FAQs

What type of flour is best for making parathas?

Wheat flour (atta) is traditionally used, but you can experiment with other flours like millet flour or spelt flour.

Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just bring it to room temperature before rolling.

How do I prevent the parathas from becoming hard?

Don’t overknead the dough, and don’t roll the parathas too thin. Also, make sure to cook them properly – they should be golden brown and slightly puffed up.

What is the best way to roll out stuffed parathas without the filling coming out?

Roll gently and evenly, and don’t press too hard. If the filling starts to peek through, just pinch the dough back together.

Can I freeze these parathas?

Yes! You can freeze uncooked, rolled-out parathas between layers of parchment paper. Cook them directly from frozen.

What can I serve with Carrot Methi Paratha besides yogurt or curry?

Try serving them with a side of raita (yogurt dip with vegetables), chutney, or even a simple salad.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!