Carrots & Sweet Potato Stuffed Paratha Recipe
Description:
Carrots and Sweet Potato Stuffed Parathas are a wholesome and nutritious North Indian flatbread made with whole wheat flour. The stuffing is a delicious mix of finely grated carrots and mashed sweet potatoes, spiced with green chilies, cumin powder, and fresh coriander leaves. These parathas are not only healthy but also a favorite in kids’ lunchboxes. Best enjoyed with honey, this dish makes for a nutritious breakfast that’s loved by all.
Cuisine: North Indian
Course: Indian Breakfast
Diet: Vegetarian
Ingredients:
For the dough:
- 2 cups Whole Wheat Flour
- 1/2 teaspoon Salt
- 1 teaspoon Oil
For the stuffing:
- 1 cup Carrots (Gajjar), finely grated
- 1/2 cup Sweet Potatoes, boiled and mashed
- 1 teaspoon Cumin powder (Jeera), roasted
- 1 Green Chilli, chopped (adjust to taste)
- 1/4 cup Coriander (Dhania) Leaves, chopped
- Salt, to taste
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Instructions:
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Prepare the Dough: In a large bowl, combine the whole wheat flour and salt. Gradually add water to form a soft, pliable dough. Knead until smooth and elastic. Add oil to the dough and knead again until it becomes soft and non-sticky. Let the dough rest, covered, for 15 minutes.
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Prepare the Stuffing: In a separate bowl, mix the grated carrots, mashed sweet potatoes, roasted cumin powder, chopped green chilies, coriander leaves, and salt. Adjust the seasoning to your taste.
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Shape the Parathas: Divide the dough into lemon-sized balls. Roll each ball into a 3-inch circle, using dry flour to prevent sticking. Place a tablespoon of the stuffing in the center of each circle. Gather the edges to enclose the filling, pinching off any excess dough. Press the dough ball gently and roll it out evenly to your desired thickness.
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Cook the Parathas: Heat a griddle or skillet on medium heat. Place the rolled paratha on the hot griddle and cook it for 2-3 minutes on each side, applying a little oil or ghee. Cook until both sides are golden brown with crispy outer spots.
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Serving Suggestion: Serve the Carrots & Sweet Potato Stuffed Parathas with Boondi Raita spiced with black salt, Instant Gor Kairi Lonche (sweet raw mango pickle), and a refreshing Apple, Kiwi, Pineapple Juice for a wholesome breakfast.
Enjoy this nutritious and delicious North Indian delight as part of your breakfast!
