Pan baked Indian bread stuffed with shredded carrots
Serving 4 persons
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients For Dough
|3 Cups||Wheat flour ( Whole or regular)|
| ||Water to kneed the Dough|
| ||Oil for Frying Paranthas|
Ingredients for Filling
|1 Teaspoon||Cumin Seeds|
|1 Teaspoon||Coriander Powder|
|1 Teaspoon||Turmeric Powder|
|1 Tablespoon||Garam Masala|
|1 Tablespoon||Finely Chopped Green Chillies|
|2 Tablespoons||Finely Chopped Green Coriander leaves|
| ||Salt To Taste|
|2 Tablespoon||Cooking Oil|
In a large vessel take flour mix it with salt and kneed it with water by adding small quantity at a time.
After kneading it keep it aside. Peel and Grate Carrots and keep them aside
In a frying pan heat 2 table spoon of oil and add cumin seeds to it when it starts crackling add all the masalas an one by one and fry it for 1 minute.
Now add green coriander, green chilli, salt, and fry it for another 1 minute. Then add grated Carrots to it and cook it for 5 minutes by stirring it all the time.
Now remove it from the flame and keep it aside to cool down.
Heat the tava or griddle at medium high flame.
Make equal size of balls from the dough. Balls should not be larger than the ping pong size balls.
Now take 2 balls and roll them into 2 chapattis one at a time. Take 1.5 table spoon of papaya mixture and spread it over one chapatti and cover it with second chapatti.
Close the sides by pressing the ends of the chapattis so it does not get open while cooking
Now carefully move it onto the tava and cook it from the both sides. Now rub some oil on both sides of the parantha and fry it from both sides for 1 minute.
Now make all the other parantha following the same steps and serve them hot with yogurt, butter and pickle.
Gajjar Parantha, Carrot Stuffed Prantha, Carrot Recipe, Vegetarian recipes, Vegan Recipes, Indian Recipes, Punjabi Recipes