Carrot Paratha Recipe – Whole Wheat Indian Flatbread with Ghee

Last Updated on 2 months by Neha Deshmukh

Carrot Paratha Recipe – Whole Wheat Indian Flatbread with Ghee

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And what better way than with these vibrant, flavorful Carrot Parathas? I first made these when my little one was being a bit picky with her veggies, and honestly, they were a hit! They’re soft, subtly sweet, and packed with nutrients. Plus, the aroma while they’re cooking is just divine. Let’s get cooking!

Why You’ll Love This Recipe

These Carrot Parathas are more than just a delicious meal; they’re a little bundle of comfort. They’re perfect for a quick weeknight dinner, a satisfying breakfast, or even a packed lunch. They’re also incredibly versatile – you can adjust the spice level to your liking and serve them with your favorite accompaniments. Honestly, who doesn’t love a warm, flaky paratha?

Ingredients

Here’s what you’ll need to make these beauties:

• 1.5 cups whole wheat flour (atta) – about 180g
• 1.5 cups grated carrots – about 150g
• ?? cup chopped coriander leaves – about ¼ cup (a generous handful!)
• ?? cup finely chopped onion – about ½ cup
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon finely chopped ginger – about 5g
• 12-15 curry leaves
• 1 tablespoon ghee – about 15ml (plus extra for cooking)
• ?? teaspoon salt – about ½ teaspoon (or to taste)
• ?? cup water – about ½ – ¾ cup (add gradually)

Ingredient Notes

Let’s talk ingredients! Using whole wheat flour (atta) is key for that authentic paratha texture and a healthy dose of fiber. Don’t skimp on the ghee either – it adds a richness and flavor that’s just unbeatable. You can use butter as a substitute, but ghee really elevates the taste.

And the combination of ginger and curry leaves? That’s where the magic happens! They create such a lovely aromatic base. Feel free to add a pinch of asafoetida (hing) along with the onions for extra flavour. Fresh coriander is a must – it brightens everything up.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep our veggies. Rinse, peel, and grate the carrots. Then, finely chop the onions, ginger, green chili, and coriander leaves. Don’t forget to pluck those fragrant curry leaves!
2. In a nice big mixing bowl, combine the whole wheat flour, grated carrots, chopped onions, coriander leaves, green chili, ginger, curry leaves, and salt.
3. Now, mix everything together really well. Gradually add water, a little at a time, and start bringing the dough together. You want a soft, pliable dough – not too sticky, not too dry.
4. Once the dough comes together, add the ghee. Knead it in for a couple of minutes until it’s well incorporated. This makes the parathas super soft! Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, making rolling easier.
5. Divide the dough into equal-sized balls. Dust your rolling surface with a little flour and roll each ball into a flat, round paratha. Don’t worry if they’re not perfect circles – rustic is charming!
6. Heat a tava (griddle) or flat pan over medium heat. Place the paratha on the hot tava and cook for a minute or two on each side. Flip it and apply a little ghee. Continue cooking, flipping and applying ghee, until you see beautiful golden brown spots.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Use warm water: Warm water helps to create a softer dough.
• Roll evenly: Try to roll the parathas to an even thickness for even cooking.
• Cook on medium heat: Cooking on high heat can burn the parathas before they’re cooked through.

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for roti/paratha making. You might need to adjust the water quantity slightly.
• Spice Level Adjustment: If you’re not a fan of spice, reduce or omit the green chili. For a little extra kick, add a pinch of red chili powder to the dough.
• Festival Adaptations: These parathas are especially lovely during festivals like Holi and Lohri, when seasonal vegetables are celebrated.

Serving Suggestions

Serve these Carrot Parathas hot off the tava with a dollop of creamy yogurt, a tangy pickle, or a smear of butter. They also pair beautifully with a side of dal or a simple vegetable curry. My family loves them with a cup of masala chai!

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. They’re best enjoyed fresh, though!

FAQs

What type of flour is best for making parathas?

Whole wheat flour (atta) is traditionally used and gives the best texture and flavor.

Can I make the dough ahead of time?

Yes, you can! Just make the dough, knead it well, and store it in an airtight container in the refrigerator for up to a day.

How can I prevent the parathas from becoming hard?

Adding ghee to the dough and while cooking helps keep them soft. Don’t overcook them either!

What is the best way to knead the dough for soft parathas?

Knead the dough gently but thoroughly, adding water gradually. Resting the dough is also crucial.

Can I use a different oil instead of ghee?

You can, but ghee adds a unique flavor and richness. Sunflower or canola oil are good substitutes.