Preparation time: 20 mins
Cooking time: 15 mins
Made out of whole grains and packed with essential carbs and fibre, roti or paratha is a staple in all Indian households. I love trying out different types of rotis every now and then. The best way to add a zing to the humble roti is by adding in some veggies and spices. Carrot is one such vegetable which can be eaten raw, cooked of juiced !I love carrots…crunchy in texture, sweet in taste and loaded with health benefits. It is known for its excellent vitamin A, vitamin C, vitamin K, potassium and antioxidant properties.
Carrot roti can be served with any curry of your choice or with just curd or pickle. It makes a good lunch box dish for kids.
Wheat flour (Atta) – 4 cups
Carrot – 3 No’s (peeled and grated)
Cumin powder – 1/2 tsp
Chilli powder – 1/2 tsp
Ajwain/Carom seeds – 1/2 tbsp
Salt – 1/2 tsp
Warm water – for mixing the dough
Ghee/ Oil – for smearing on the paratha
1. In a mixing bowl add all the ingredients other than water and dry mix.
2. Next, slowly add the warm water and knead into a smooth dough. Brush a thin layer of oil, cover and set aside for 20 mins.
3. Now, divide the dough into 4-5 equal balls. On a roti base, dust some dry flour. Using a rolling pin, roll them out into thin parathas.
4. Heat a tava/flat griddle. Place the paratha on the tava and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Apply oil/ghee/butter on each side and cook for another minute till both the sides turn slightly brown.
(Tip: You can even skip the oil/ghee and cook directly over the fire like phulkas)
5. Serve with any curry, pickle or curd.