Carrot Potato Paratha

Gajar Aloo Mix paratha is one of the best when served along with green coriander chutney, taste is incomparable, stuffed paratha with carrot, potato and spices, makes a satisfying meal. Paratha's has been something easy to carry for lunch in our household. To make it interesting, different stuffing's can be used and here goes a stuffing with carrot and potato.

Ingredients

For the dough

1. 3 cup - Wheat flour


2. Salt to taste


3. Water to knead the dough

For stuffing

1. 5 medium size - Carrot, finely grated


2. 2 medium size - Potato, boiled and mashed


3. 2 tbsp - Coriander leaves, finely chopped


4. 6 to 8 - Green chili, finely chopped


5. 1/2 tsp - Ajwain/ carom seeds


6. 1/2 '' piece - Ginger, finely grated


7. 1/2 tsp - Garam masala powder


8. 1/2 tsp - Coriander powder


9. 1/2 tsp - Anardana powder /Pomegranate Powder


10. Salt to taste

Method

• To make the dough - Mix wheat flour and salt, then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.


• To make stuffing - Squeeze the finely grated carrot with hands, to take out the carrot juice. This step is necessary to avoid excess water in stuffing. Now to this grated carrot, add boiled & mashed potato and rest of the ingredients listed in stuffing. Mix all the ingredients well and set aside.


• To make parathas - Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha gently. To get a perfect round shape, use a round lid to cut a perfect round shape.


• Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.