One day when I wanted to eat parathas but didn't have potatoes, my cook Monti, conjured these carrot parathas. I was quite skeptical but they turned out to be quite yummy. Well, they couldn't dethrone aloo parathas for me but they are quite delicious, like theplas!
Ingredients:
Carrots: 5-7 medium
Wheat flour - 2 cups
Gram flour - 1/2 or 1 cup
Dahi (optional)- 1-2 tablebspoons
Oil or ghee - 1 tablespoon
Fennel seeds - 1-2 teaspoons
Salt - according to taste (more than you add to regular chapati dough)
Chilly powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Green chillies - 1-2, finely chopped
Coriander leaves- 2 tablespoons, finely chopped
Way to Go:
1. Roughly chop carrots and boil in a little water. Use this water for kneading dough later on.
4. On a griddle, roast on both sides with oil or ghee.
5. Serve and eat hot with a raita, pickle, green chutney or a sour-sweet tomato sabzi.
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