Wednesday, June 1, 2011

Carrot Paratha

2 cups wheat flour
1 big carrot
1 tsp ginger garlic green chilly paste
1 tsp cumin/jeera powder
1/2 tsp garam masala
few coriander leaves
3 tsp oil
salt as per taste.

Peel the outer skin of carrot, wash and grate and keep aside.
To a mixing bowl add wheat flour, salt, grated carrot, coriander leaves, jeera powder, ginger garlic green chilly paste, 1/2 tsp garam masala and 2 tsp oil.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions
Take each portion of wheat dough, press it a little to form a small disk.
Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove carrot paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot carrot paratha with raita/pickle of your choice.

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