Carrot/gajar parathas are easy to make and have long shelf-life. As these parathas are spiced, they can be eaten without any side dish, making them a hassle-free food. They can be eaten hot or at room temperature. If stored correctly, these parathas last for about a week without refrigeration. I make these parathas to pack as “emergency food” when going on road trips. If planning to store them for a week, it is important to get rid of all moisture before sealing them in an airtight container or zip bag.
Carrot Flatbread | Gajar Paratha
Preparation time: 30 minutes
Cooking time: 20 minutes
1 cup wheat flour + 1 tbsp for dusting
1 cup carrot, grated
2 tbsp onion, finely chopped
1 tbsp cilantro, finely chopped
1 tbsp oil
1/2 tsp cumin seeds
1/8 tsp turmeric powder/haldi
A pinch of asafoetida/hing
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
Salt to taste
1 tbsp ghee/oil
Heat 1 tbsp oil in a wok on medium heat. Add cumin seeds, asafoetida, and fry until cumin seeds turn light brown. Add onion and fry until translucent. Add grated carrot, cilantro, and fry for a minute. Add salt, turmeric powder, red chili powder, cumin powder and coriander powder. Keep mixing until the mixture dries out. Add garam masala powder, mix well and turn off heat.
After the mixture cools, add to it 1 cup wheat flour and mix well. Add enough water and knead into a semi-solid dough. Cover and allow the dough to rest for about half an hour.
Knead the dough again. Sometimes the dough becomes very soft after resting. Add a little more flour if needed to adjust the consistency and divide it into 8 small balls. On a flat surface, using a rolling pin, roll out each ball into a 6″ round disc. Use flour for dusting while rolling. Cook on a hot griddle using ghee or oil until golden brown spots appear on the surface. Serve with yogurt or chutney or ketchup.