Recipe – Carrot Paratha / Carrot Stuffed Tortilla

Aviary Photo_131499808134507193Prep Time: 25 mins

Cook Time: 20-25 mins

Serves: 6 Paranthas


For the dough:

  • Whole wheat flour (Aata): 2 cups
  • Water: As required
  • Oil: 1 teaspoon

For the Carrot stuff:

  • Carrot, peeled and grated: 2 cups (2 medium sized)
  • Oil: ½ tablespoon
  • Salt: ½ Teaspoon or to taste
  • Sugar: ¼ Teaspoon
  • Cumin seeds (jeera): ¼ teaspoon
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Aamchur powder: ¼ Teaspoon

For the paratha:

  • Ghee or butter for roast


  • Knead wheat flour using water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, heat oil in pan, add cumin seeds, when it changes color, add grated carrots. Sauté for 4-5 minutes in medium heat. Do not cover.
  • Add salt, sugar, red chili powder, garam masala powder and aamchur powder. Mix well. Sauté in high flame for another 4-5 minutes or till the stuff is dry and raw smell of carrot is gone. Turn off heat and let it cool.
  • Take the aata dough, divide into six equal portions and divide the carrot stuffing into six equal portions as well.
  • Roll out wheat ball to small discs, add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha.
  • Heat a non-stick tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.



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