Carrot and Coriander Parathas2013-04-07
- Yield : 10
- Servings : 5-6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 45m
With a young boy who doesn’t always like his vegetables, I am always fussing over ways to sneak them into my cooking. So be it pasta sauces or parathas, I always manage to chuck some vegggies in.
One morning, I had forgotten to buy bread, and so I had to get a quick (well, not so quick really) nutritious breakfast ready. I stood in front of my fridge as ever – lost thinking about how I could trick my little one today.
I found some carrots in the veg drawer and so I pulled out some coriander, which I always, always have in my fridge. I couldn’t possibly live without it.
And then it was just a matter of grate, chop, mix, knead, roll out! And hey presto… parathas!
Try them – they are really nice.
- Carrots grated- 2 medium - about 1 cup
- Coriander, finely chopped- 1/4 cup
- Cumin seeds- 1 tsp
- Garam masala- 1/4 tsp
- Turmeric powder- 1/4 tsp
- Whole Wheat flour- 1-1/2 cup
- Salt- to taste
- Oil- 2 tsp + for roasting
Grate the carrots. Chop coriander. Mix together in a large bowl.
Put all the spices and salt on the vegetables and keep aside for 10 minutes. The salt helps draw out the water from the vegetables, so you will have a very moist mixture.
Slowly add the whole wheat flour, spoon by spoon. Mix through.
I think it is best not to add all the flour together. I prefer to have my parathas with a little more vegetables, so it is a case of mixing the flour into the vegetables and not vice versa. Add a couple of teaspoons of oil at the end to make a smooth dough.
Leave the dough aside for 20-30 minutes before you roll it out.
Roll out the parathas as you would a roti.
Transfer to a hot tawa. Let it cook for 1-2 minutes. Turn over. The underside would've got some brown spots. Apply some oil on it, and flip the paratha over. Fry on both sides.
This paratha is excellent for freezing.
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