Carrot Paratha
45 Min
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Carrot Paratha

Infusing vegetable peelings into doughs has become roti du jour for us! From chopped spinach, kale, watercress to beet juice, we’ve experimented with it all. Grated carrot remains a favorite. It give the roti a little softness along with a lot of nutrients.
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Cook Time

45 Minutes

Serves

8

Step 1
In a medium bowl, combine the roti flour, salt, carrots, fenugreek leaves, tumeric, black pepper, and 1/2 cup water. Using your fingers, palm, and fist, knead the mixture, adding more water if needed, until the ingredients are evenly mixed and the mixture comes together into a soft ball that’s malleable and pliable—if it appears dry, add a couple more tablespoons water, and if it is too wet and sticky, add a small sprinkling of roti flour. Pour the olive oil into the bowl and knead it into the dough until you have a smooth ball. Cover the dough loosely with a clean kitchen towel and set aside at room temperature for 20 to 30 minutes or in the refrigerator for up to 2 days.
Step 2
Divide the dough into eight equal smooth balls.
Step 3
To make a paratha, take a ball of dough, dab it into dry flour, and roll it out into a 6-inch circle. Smear oil or ghee on one half and fold the other side over into a half-moon. Smear oil or ghee on one half of the half-moon and fold the other half over into a triangle of sorts. Dab it into dry flour and roll the paratha out into a triangle.
Step 4
Cook the paratha on a skillet or frying pan over high heat on both sides first, then decrease the heat to low, smear 1 to 2 tablespoons oil on both sides, and cook them through until crisp. This will take several minutes on each side, so do not rush them.
Step 5
Half-cooked parathas for freezing: Cook the parathas on both sides until half cooked, with a few light brown bubbles appearing on the surface, and the dough does not appear raw. Cool and freeze them with a small piece of parchment paper in between each for up to 3 months. To bring them back, either flame them directly or finish them on a skillet over medium-high heat.
1 1/2 cups roti flour or whole-wheat pastry flour, plus more if needed
1 teaspoon sea salt
2 cups loosely packed coarsely grated carrots
1 tablespoon dried fenugreek leaves
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 tablespoons olive oil or ghee
Olive oil or ghee for topping the rotis

Notes & Variations

  • Rub olive oil on your palms if you find that the dough is sticking to your hands.
  • Use beet or spinach as part of the base instead.
  • Replace fenugreek with coriander or replace almond milk with regular milk or water.
  • If you do not have a gas stove, use a cast iron skillet for the last step.
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45 Min
DF
NF

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If you're feeling adventurous...

Give these other paratha recipes a try! You can enjoy them on their own or with a simple curry or kebabs.