Carrot Paratha/ Carrot Roti

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.



Aloo Paratha (Potato Flat Bread)


Preparation time: 30 mins

Cooking time: 15 mins

Aloo Paratha is one of the most popular North Indian breakfasts. I don’t think there’s anybody who does not like this tasty crunchy dish. All you need is wheat flour, potatoes, few spices and you are good to go. Though I am not a big fan of potato, I like Aloo paratha as it is very easy to make, does not need any side dish, it is quite filling and of course it is yummy !!

Here’s my recipe for making Aloo Paratha.


For the Dough:

(The same dough can be used for making parathas with other stuffing)  

Wheat flour/Atta – 2 Cups

Chickpea flour/ Besan – 2-3 Tbsp

Jeera – ½ Tsp

Ajwain – ½ Tsp

Chilli powder – ½ Tsp

Jeera powder – ½ Tsp

Dhania powder – ½ Tsp

Salt – 1 Tsp

Water – As required

For the Stuffing:

Potatoes – 2 medium

Turmeric – ½ Tsp

Salt – 1 Tsp


1. Mix all the dough ingredients in a bowl. Add enough water and knead into a soft dough. Cover and set aside for 20-30 mins.

2. Boil the potatoes in a microwave or pressure cooker. Once it cools, remove the skin, mash them, add salt, turmeric and mix well. Roll the stuffing into lemon size balls and set aside.

3. Now, roll the dough into lemon size balls, slightly bigger than the stuffing size.

4. On a roti base, roll out the dough into a small donut size circle. Place the stuffing at the centre, and seal the stuffing inside by pulling all the sides together, making a ball. Repeat and make all the stuffed balls.


5. Apply some dry dough on your hands and slightly flatten the stuffed dough. Now, sprinkle some dry dough on the roti base and place the stuffed dough on it with the sealed side on top. Roll it into a big circle of about 7-8 inch diameter. If the stuffing starts sticking, sprinkle some more dough and continue rolling.

6. Place the paratha on a tava/flat griddle on medium heat and cook for a minute till brown spots appear. Flip it over and similarly cook the other side. Apply ghee/butter on each side and cook for another minute till both the sides turn slightly brown.

7. Serve with Curd or Pickle.