Indian Flat Bread Recipe

I clearly remember those days... It would be our vacation (during March-April) after final exams were over and my mother would made carrot-stuffed rotis or 'parathas' for me. It was something that was peculiar only to our house though mother had indeed learnt it from somewhere. Last weekend, I gave it a try and the result was not bad. What most people relish in India, specially in North are parathas stuffed with boiled potatoes or grated cauliflower or grated radish. Carrot stuffed rotis are only a few people have heard about or have ever tried. Yet, as its avid eater, I would recommend as it tastes quiet good and is healthy too. Let me share with you its easy recipe.

5-6 shredded and grated carrots

Salt to taste

A tsp coriander powder

A tsp red chili powder

A tsp cumin seeds

Half a tsp carom seeds

Chopped green chilies

Half a bowl wheat flour

  In a bowl, take some wheat flour.

Start kneading it by slowly pouring water over it

Keep om kneading until you make a soft  and pliable mass out of the flour. Keep it aside.

Shred carrots. Wash them

Grate the carrots.

As they and keep aside.

Take a small chunk of kneaded flour and roll it to form a nice tennis-size ball.

With a rolling pin, roll down the ball to form a small circle.

Place shredded carrots in the center of the circle.

Join one end of the circle to the other to make a semi circle.

Pick one part of the semicircle and place it gently over the other part. Close the ends completely so that stuffing does not come out.

Again roll down to form a circle, this time 5-6 cm in size. You can sprinkle dry wheat flour over circle to avoid sticking it to surface.

Heat a griddle and place the rolled paratha on it.

After a minute, turn the paratha over. Let the side facing the skillet get fried well.

Turn over paratha again and apply clarified butter over the surface.

Turn over for one last time. The side where you applied butter shall develop brown spots, indicating that it has fried well.

Repeat the same for other parathas.

Serve with pickle and/or yogurt.