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Carrot – Onion Paratha

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In my previous post I mentioned about carrot cake. The cake turned out yummy no doubt. But I had lots of grated carrot left. I was wondering what I can do with it. I did not have the mood to prepare soup or salad. So I thought I should prepare parathas. Parathas are something which we love a lot.
There is one good hotel named Sethji’s in Indiranagar, Bangalore. That was the place we would often visit for fresh home-made parathas. One Punjabi aunt from my apartment told me one fine day not to go to Sethji’s. She told me how to prepare the parathas. But she did not teach me stuffed paratha. I always wanted to learn how to make them (surprisingly she too never knew).
One fine day while I was travelling to office, I saw one person preparing stuffed parathas in one open dhaba.
Thanks to the traffic jam. I just observed what he did.
As soon as I reached home, I boiled some potatoes and did Aloo paratha.That was the first time I did stuffed parathas. They had turned out really delicious.
From that day onwards, I started experimenting with parathas. Today I did this carrot onion paratha. The taste and freshness reminds me of those days when I used to eat parathas at Sethji’s. Now no more parathas at hotels, but fresh parathas @ home 🙂

Ingredients:
2 onions
1 cup grated carrot
1 teaspoon carom / ajwain seeds
1 teaspoon turmeric powder
1 teaspoon jeera / cumin seeds
1 green chilli finely chopped
2 cups wheat flour /atta
1 tablespoon chopped coriander leaves
Salt to taste

Procedure:
To the 2 cups of flour add 1 tsp oil, 1 tsp salt and mix.
Add 1/2 cup water and mould. Increase the water as desired to make a mould.
Keep it covered for 30 Min’s.

Now in a kadai, put 1 tsp oil and fry cumin and carom seeds for 30 secs.
Mix and add turmeric powder and the finely chopped green chilly.
Add the chopped onions and stir.
Add carrots and stir. Fry it for 5 – 10 Min’s.
Add 1/2 tsp salt.
To this add chopped coriander leaves and let it cool for a while.

Make small balls out of atta.
Roll the atta into small round shapes.
Add to this 1 tablespoon of the mixture from kadai.
Close the round shapes from all sides.
Now roll the stuffed atta balls carefully.
If needed add a little bit of flour to avoid stickiness.
Add ghee on the tawa/griddle and fry on one side.
After sometime add ghee on the upper side, turn and fry.

Note: After moulding the atta keep it covered for 30 Min’s. The atta becomes very soft.

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