Carrot and Coriander Parathas

  • 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


Step 1

Grate the carrots. Chop coriander. Mix together in a large bowl.

Step 2

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.

Step 3

Slowly add the whole wheat flour, spoon by spoon. Mix through.

Step 4

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.

Step 5

Leave the dough aside for 20-30 minutes before you roll it out.

Step 6

Roll out the parathas as you would a roti.

Step 7

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.

Step 8

Serve hot.

Step 9

This paratha is excellent for freezing.

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