45 Min
DF
NF
Carrot Paratha
Infusing vegetable peelings into doughs has become roti du jour for us! From chopped spinach, kale, watercress to beet juice, we’ve experimented with it all. Grated carrot remains a favorite. It give the roti a little softness along with a lot of nutrients.
Infusing vegetable peelings into doughs has become roti du jour for us! From chopped spinach, kale, watercress to beet juice, we’ve experimented with it all. Grated carrot remains a favorite. It give the roti a little softness along with a lot of nutrients.
Cook Time
45 Minutes
Serves
8
Directions
Step 1
In a medium bowl, combine the roti flour, salt, carrots, fenugreek leaves, tumeric, black pepper, and 1/2 cup water. Using your fingers, palm, and fist, knead the mixture, adding more water if needed, until the ingredients are evenly mixed and the mixture comes together into a soft ball that’s malleable and pliable—if it appears dry, add a couple more tablespoons water, and if it is too wet and sticky, add a small sprinkling of roti flour. Pour the olive oil into the bowl and knead it into the dough until you have a smooth ball. Cover the dough loosely with a clean kitchen towel and set aside at room temperature for 20 to 30 minutes or in the refrigerator for up to 2 days.
Step 2
Divide the dough into eight equal smooth balls.
Step 3
To make a paratha, take a ball of dough, dab it into dry flour, and roll it out into a 6-inch circle. Smear oil or ghee on one half and fold the other side over into a half-moon. Smear oil or ghee on one half of the half-moon and fold the other half over into a triangle of sorts. Dab it into dry flour and roll the paratha out into a triangle.
Step 4
Cook the paratha on a skillet or frying pan over high heat on both sides first, then decrease the heat to low, smear 1 to 2 tablespoons oil on both sides, and cook them through until crisp. This will take several minutes on each side, so do not rush them.
Step 5
Half-cooked parathas for freezing: Cook the parathas on both sides until half cooked, with a few light brown bubbles appearing on the surface, and the dough does not appear raw. Cool and freeze them with a small piece of parchment paper in between each for up to 3 months. To bring them back, either flame them directly or finish them on a skillet over medium-high heat.
Notes & Variations
- Rub olive oil on your palms if you find that the dough is sticking to your hands.
- Use beet or spinach as part of the base instead.
- Replace fenugreek with coriander or replace almond milk with regular milk or water.
- If you do not have a gas stove, use a cast iron skillet for the last step.
Ingredients
1 1/2 cups roti flour or whole-wheat pastry flour, plus more if needed
1 teaspoon sea salt
2 cups loosely packed coarsely grated carrots
1 tablespoon dried fenugreek leaves
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 tablespoons olive oil or ghee
Olive oil or ghee for topping the rotis
Step 1
In a medium bowl, combine the roti flour, salt, carrots, fenugreek leaves, tumeric, black pepper, and 1/2 cup water. Using your fingers, palm, and fist, knead the mixture, adding more water if needed, until the ingredients are evenly mixed and the mixture comes together into a soft ball that’s malleable and pliable—if it appears dry, add a couple more tablespoons water, and if it is too wet and sticky, add a small sprinkling of roti flour. Pour the olive oil into the bowl and knead it into the dough until you have a smooth ball. Cover the dough loosely with a clean kitchen towel and set aside at room temperature for 20 to 30 minutes or in the refrigerator for up to 2 days.
Step 2
Divide the dough into eight equal smooth balls.
Step 3
To make a paratha, take a ball of dough, dab it into dry flour, and roll it out into a 6-inch circle. Smear oil or ghee on one half and fold the other side over into a half-moon. Smear oil or ghee on one half of the half-moon and fold the other half over into a triangle of sorts. Dab it into dry flour and roll the paratha out into a triangle.
Step 4
Cook the paratha on a skillet or frying pan over high heat on both sides first, then decrease the heat to low, smear 1 to 2 tablespoons oil on both sides, and cook them through until crisp. This will take several minutes on each side, so do not rush them.
Step 5
Half-cooked parathas for freezing: Cook the parathas on both sides until half cooked, with a few light brown bubbles appearing on the surface, and the dough does not appear raw. Cool and freeze them with a small piece of parchment paper in between each for up to 3 months. To bring them back, either flame them directly or finish them on a skillet over medium-high heat.
1 1/2 cups roti flour or whole-wheat pastry flour, plus more if needed
1 teaspoon sea salt
2 cups loosely packed coarsely grated carrots
1 tablespoon dried fenugreek leaves
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 tablespoons olive oil or ghee
Olive oil or ghee for topping the rotis
Notes & Variations
- Rub olive oil on your palms if you find that the dough is sticking to your hands.
- Use beet or spinach as part of the base instead.
- Replace fenugreek with coriander or replace almond milk with regular milk or water.
- If you do not have a gas stove, use a cast iron skillet for the last step.
Tags:
45 Min
DF
NF
Stock Your Pantry
Tags:
45 Min
DF
NF
Stock Your Pantry
Essential Masala Dabba
$235
If you're feeling adventurous...
Give these other paratha recipes a try! You can enjoy them on their own or with a simple curry or kebabs.
FLAKY PARATHA HEAVEN
