Name: Carrot Curd Paratha recipe by Sujata Hande-Parab at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Carrot - ½ cup grated; Wheat flour – 1 ½ cup + 2tbsp for flouring rolling board.; Curd/yoghurt – 2 tbsp; Coarsely ground green chillies – 3; Garlic cloves– 2-3; Fresh ginger grated - 1 tsp; Salt as per taste; Ghee / Oil– 1 tbsp. for kneading + 2tbsp for greasing; Water as or if required for kneading; Serving – Curd or pickle or any dip or sauce.

ABOUT Carrot Curd Paratha RECIPE

The carrot (Daucus carota) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties are available worldwide. It is being used in many recipes, salads, soups, halwas, chutney, subji, puri, pulav etc. They are rich in vitamins, minerals, and fibers. They reduce the risk of lung cancer, colorectal cancer, lukemia, controls diabetes, blood pressure and improves vision. Paratha is my all-time favorite food and I always experiment it using variety of seasonal vegetables. In this recipe I have tried it using curd and carrot puree.

Ingredients Serving: 4

Carrot - ½ cup grated
Wheat flour – 1 ½ cup + 2tbsp for flouring rolling board.
Curd/yoghurt – 2 tbsp
Coarsely ground green chillies – 3
Garlic cloves– 2-3
Fresh ginger grated - 1 tsp
Salt as per taste
Ghee / Oil– 1 tbsp. for kneading + 2tbsp for greasing
Water as or if required for kneading
Serving – Curd or pickle or any dip or sauce.

Instructions

Blend grated carrot, green chillies, ginger, cloves into fine puree.
In a large deep bowl take wheat flour, oil, salt, curd, prepared ginger-garlic-carrot puree. Mix well.
Add water only if it required, slowly at a time and knead it into a semi stiff dough. Cover and keep aside for 15-20 minutes.
Divide dough into 10-12 equal parts. Shape them into a smooth ball.
Dust rolling board with some wheat flour. Roll a dough ball into a thin roti or circle about (6-7” diameter).
Heat nonstick pan or griddle, place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
Flip it over and let it cook for few seconds. Apply some ghee.
Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
Once cooked properly transfer it on a plate.
Serve hot with curd, pickle or any subji or curry.

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