Parathas are the most common breakfast in north Indian households. These are flatbreads made of unleavened whole wheat flour dough, usually served with butter, curd, pickle or chutney. Punjabis are known for their paratha love in the whole world and being Punjabi I am also a huge fan of all kinds of parathas. There are various types of parathas like Aloo Paratha ( Potato Paratha ), Gobi Paratha ( Cauliflower Paratha), Muli Paratha ( Reddish Paratha ), Paneer Paratha (Indian Cottage Cheese Paratha), Palak Paratha ( Spinach Paratha ), Mix Veg Paratha etc. I grew up eating all these delicious parathas made by my mom at home. She makes the best parathas and I got this skill from her as a legacy.
Kids usually do not like to have veggies in their meals. So Serving stuffed Parathas for breakfast is one of the best ways to feed veggies to the kids. You can make these healthy and nutritious by using less oil, ghee, and adding multiple veggies.
Here I am going to show you ”Orange Carrot Stuffed Paratha Recipe” (Gajar Paratha) Which is an all-time favorite of my 2.5-year-old toddler. I usually serve this to her for breakfast at least twice a week. So without wasting much time let’s discuss the recipe.
Carrot – shredded 250g approx
Carom seeds (Ajwain) – 1 tsp
Salt – 1 tsp
Black paper – 1 tsp
Green chilli – 2 (Roughly Chopped)
Wheat flour – 2 cup
Oil/Ghee – for frying parathas
Water – to knead the dough
- First of all, you need to knead the dough. Take flour in a bowl and add some water accordingly and knead a soft dough as we prepare for chapatis.
- Cover the dough with a wet cloth and keep it aside to set for at least 30 minutes.
- Meanwhile, drain the juice from shredded carrots using a muslin cloth.
- Pinch a medium-sized ball from dough and dust it with some flour.
- Roll it with a rolling pin (belan) to a circle of 4 to 5inch diameter at least.
- Put 1 – 2 tsp stuffing in the center of the circle.
- Sprinkle 3 pinches of salt, 1 pinch of black paper, some green chillies, and 1 pinch of carom seeds on stuffing.
- Put all the edges and combine them at the center of the circle while pleating them.
- Hide the stuffing inside well.
- Press the ball slightly with all fingers of a hand.
- Dust some flour on it and press it again with fingers slightly 3 – 4 times.
- Now start rolling the ball with a rolling pin by using a very light hand So that stuffing would not come out.
- Roll it to the size the same as a chapati i.e. approx circle of 6-7 inches diameter.
- Now put the rolled paratha on the hot Tawa.
- After 1-2 minutes or when you see some fluffiness on paratha, flip it.
- Put some oil or ghee on the flipped side.
- Flip the paratha again and put the oil/ghee this side too.
- Flip it again and you will see some small brown coloured blisters on it.
- Keep flipping the paratha until both sides are cooked properly.
- You should see crisp brown spots on both sides. That’s all your “orange carrot stuffed paratha” is ready.
Serve it hot with some butter and a cup of milk tea. Enjoy your breakfast.
- To add more nutrition you can use the extracted juice of carrots to knead the dough for the paratha.
- If you are a health-conscious, skip to apply oil while cooking paratha and enjoy the benefits of carrot.
- If you find difficulty while rolling paratha or your paratha sticks to the chakla, dust some flour.
- You can knead the dough using a food processor or hand mixer if you find the dough more sticky dust some flour and oil.