A pleasant Indian flatbread crammed with spiced potatoes and carrots. This hearty paratha combines healthful wheat flour with greens and fragrant spices, making it excellent for breakfast or lunch. Prepared in below an hour, these colourful parathas are each nutritious and attractive.
Carrot Potato Paratha brings collectively two on a regular basis greens in a mouth-watering Indian bread. I realized this recipe from my mother, and it’s been my go-to consolation meals ever since. The grated carrots add a stunning sweetness and shade, whereas the mashed potatoes create a easy, filling texture. The mix of spices makes these parathas irresistible.
In regards to the Recipe
This recipe places a artistic spin on conventional paratha by including carrots to the basic potato stuffing. It’s a sensible solution to sneak additional greens into your meal. The dough is straightforward to work with, and the filling comes collectively rapidly. Even when you’re new to Indian cooking, you’ll discover these parathas simple to make.
Why You’ll Love This Recipe
These parathas are nice for busy mornings or packed lunches. They keep comfortable for hours and style wonderful with yogurt or pickle. The carrots add pure sweetness and exquisite orange specks to the filling. Youngsters love them too. You can also make additional and refrigerate them for later. Plus, they’re a whole meal on their very own, full of greens and entire wheat goodness.
Carrot Potato Paratha
Serving and Storing Options
Makes 8 parathas. Whole prep and cooking time: 60 minutes. Serve scorching with yogurt, pickle, or butter. Retailer in an hermetic container for as much as 24 hours at room temperature or 3 days within the fridge. Reheat on a pan earlier than serving.
Nutrient Advantages
These parathas pack protein from entire wheat flour, fiber from carrots, and sophisticated carbs from potatoes. The spices like cumin and ginger assist digestion. They’re a very good supply of nutritional vitamins A and C from carrots, and the potatoes present potassium and vitamin B6.
Carrot Potato Paratha
A pleasant Indian flatbread crammed with spiced potatoes and carrots. This hearty paratha combines healthful wheat flour with greens and fragrant spices, making it excellent for breakfast or lunch. Prepared in below an hour, these colourful parathas are each nutritious and attractive.
Elements
- 2 cups Wheat Flour
- 1 Potato (boiled, mashed)
- 1 Carrot (grated)
- 1 tbsp Coriander Leaves (finely chopped)
- 1 tbsp Onion (finely chopped)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Pink Chilli Powder
- 1 Inexperienced Chilli (finely chopped)
- 1/2 tsp Ginger (grated)
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- 1 tbsp Butter – 1 tblsp
- Oil as required
- Salt as per style
Directions
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Add salt, butter and little heat water with wheat flour.
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Combine nicely to a thick dough and maintain apart for half-hour.
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Warmth 1 tsp oil in a pan.
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Fry the cumin seeds for 30 seconds.
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Add the onions, carrot, ginger and inexperienced chillies.
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Saute for 30 to 45 seconds.
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Add mashed potato, pink chilli powder, salt, cumin powder, coriander powder, garam masala powder, coriander leaves and saute nicely for two to three minutes.
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Make small balls of the dough and roll them right into a medium sized rounds.
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Add 1 or 2 tsp of the filling and fold nicely.
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Roll them once more, making certain the filling doesn’t come out, into medium parathas.
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Warmth a nonstick pan over medium flame.
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Add a bit oil and cook dinner the ready parathas on either side until mild golden brown.
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Take away and serve scorching with facet dish of selection.
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Ceaselessly Requested Questions
Can I make the dough forward of time?
Sure. You can also make the dough as much as 24 hours prematurely. Preserve it within the fridge, wrapped in plastic. Convey to room temperature earlier than utilizing.
How do I forestall the filling from popping out whereas rolling?
Don’t overstuff the parathas. Seal the sides nicely and use dry flour whereas rolling. Roll gently from the middle outward.
Can I freeze these parathas?
Sure. Place wax paper between every paratha and freeze for as much as 2 months. Thaw and reheat on a pan earlier than serving.
