Carrot Matar Paratha Recipe
Description:
Carrot Matar Paratha is a delicious and nutritious twist on the traditional paratha. Packed with carrots and peas, it’s a great way to add some healthy veggies to your breakfast. The stuffing is spiced with everyday Indian spices, making it both flavorful and easy to prepare in under 30 minutes. This vegetarian dish is perfect for any meal and is sure to become a family favorite!
Cuisine: North Indian
Course: Breakfast
Diet: Vegetarian
Ingredients
For the dough:
- 3 cups Whole Wheat Flour
- Water (for kneading)
- 1 teaspoon Salt
For the stuffing:
- 3 Carrots (Gajjar), grated
- 1 cup Green peas (Matar), steamed
- 1 medium Onion, chopped
- 2 Green Chillies, chopped
- A small bunch of Coriander (Dhania) leaves, finely chopped
- 1 tablespoon Ajwain (Carom seeds)
- 1/4 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Red Chilli Powder
- 1 tablespoon Cumin Powder (Jeera)
- 1/2 tablespoon Chaat Masala Powder
- Salt, to taste
- Ghee, for cooking the parathas
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
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Prepare the dough: In a large bowl, mix together whole wheat flour, salt, and a little oil. Gradually add water and knead the mixture into a soft dough, just like the dough for rotis. Grease your hands with oil and knead it well. Cover and let the dough rest for a few minutes.
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Prepare the stuffing: In a large bowl, mash the steamed peas. Add the grated carrots, chopped onions, green chilies, and fresh coriander leaves. Mix everything together. Now, add the dry spices: ajwain (carom seeds), salt, red chili powder, coriander powder, cumin powder, and chaat masala. Stir the mixture well to combine all the flavors.
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Shape the paratha: Divide the dough into even-sized balls. Roll out each ball into a small circle, dusting with flour. Place a portion of the prepared stuffing in the center of the dough circle. Gather the edges and seal it by pinching them together, then press the dough lightly.
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Roll out the stuffed dough: Dust the stuffed dough ball with some flour and gently roll it out into a circle, just like a regular chapati. Be gentle while rolling to avoid the stuffing from spilling out.
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Cook the paratha: Heat a tawa (griddle) on medium-high flame. Place the rolled-out paratha on the tawa. Let it cook for a minute, then flip it to the other side. Spread a little ghee over the partially cooked side. Flip the paratha again and spread some more ghee. Flip a few more times until both sides are golden and cooked through.
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Serve: Remove from the tawa and cook the remaining parathas in the same way. Serve the Carrot Matar Paratha with Lauki Raita and Aam Ka Chunda for a complete and satisfying breakfast.
Enjoy the wholesome goodness of this Carrot Matar Paratha as part of your breakfast or any meal!
