Carrot parathas are not only delicious but also incredibly healthy. They are rich in Vitamin A and fiber. The best part is that kids love them too! Whether it's for their lunchbox or Sunday brunch, this dish is perfect for every occasion. Let's learn the easy recipe for making them without further ado (Gajar Paratha Recipe).

Ingredients for making Carrot Parathas
For the dough:
Whole wheat flour: 2 cups
Salt: a pinch
Oil/Ghee: 1 teaspoon (for kneading)
Water: as needed
For the stuffing:
Carrots: 3-4 medium-sized (red carrots are better)
Green chilies: 2 (finely chopped)
Ginger: 1-inch piece (grated)
Fresh coriander leaves: half a cup (finely chopped)
Carom seeds (ajwain): half a teaspoon (crushed between your palms)
Red chili powder: half a teaspoon
Garam masala: half a teaspoon
Dry mango powder (amchur) or chaat masala: 1 teaspoon (for a tangy taste)
Salt: to taste
Ghee/Oil: for frying the parathas

The method is very easy.
Many people think that making carrot parathas is difficult because they might tear while rolling, but if you follow a simple trick, they will turn out perfectly:

First, take the whole wheat flour in a bowl. Add a pinch of salt and a teaspoon of oil. Now, add water little by little and knead a soft dough (remember, the dough for stuffed parathas should be slightly softer than for rotis). Cover the dough and let it rest for 15-20 minutes.

Wash and peel the carrots thoroughly and grate them.
Add a little salt to the grated carrots and leave them for 5 minutes.
After 5 minutes, squeeze out all the water from the carrots by pressing them between your palms. (This step is very important, the parathas will tear while rolling).

Now add green chilies, ginger, coriander, carom seeds, red chili powder, garam masala, and amchur powder to the dried carrots. Add salt only after tasting, as we added salt earlier as well.

Take a small ball of the kneaded dough and roll it out slightly.
Place the carrot filling in the center and bring the edges of the dough together to seal it like a pouch.

Dust with dry flour and roll it gently into a round paratha. Don't apply too much pressure so that the filling doesn't come out.
Heat a griddle over medium heat. Place the rolled paratha on the griddle.
When one side is lightly cooked, flip it over. Now apply ghee or oil on both sides and cook until golden brown and crispy.

Make sure to press the edges lightly with a spatula to ensure they are cooked through.

Place a little white butter on top of the hot carrot parathas and serve with yogurt or your favorite pickle.

Do not throw away the water that comes out after squeezing the carrots. It is very nutritious. You can use that water to knead the dough; it will enhance the flavor of the parathas.

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