Carrot Paratha

The Indian flatbread paratha (parontha in Punjabi) is traditionally made with atta flour, the Indian whole wheat flour. You can use regular whole wheat flour instead. Serve with ghee or raita.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 229 Calories

Ingredients

• 2 cups whole wheat flour
• salt to taste
• 2 teaspoons ground cumin
• 1 pinch garam masala
• ¾ cup rice flour
• 2 ⅓ cups grated carrots
• 2 teaspoons freshly chopped cilantro

Recipe Instructions

Step 1

Mix together grated carrots and flours in a bowl. Mix in cumin, cilantro, garam masala, and salt. Let sit in the refrigerator for 10 minutes.

Step 2

Remove from the refrigerator and form a golf ball-sized piece of dough into a ball. Roll ball out into a thick flatbread (paratha). Repeat with remaining dough.

Step 3

Heat a cast iron pan or griddle (or tawa) over medium heat. Add paratha in batches and cook until brown spots appear on both sides, about 5 minutes per side.

Step 4

Cook with or without ghee on a tawa or a heavy bottomed pan till brown spots appear on both sides.