Monday, November 2, 2009

Gajar ke Parathe

There is something very sweet about this recipe, gajar literally adds sweetness to this paratha recipe. As it is, whats the point in eating paratha if it doesn't have that extra kick of something in it!!!!
The best thing about this recipe is it contains lots of fiber in form of pearl millet or bajri ka atta. It is a nice way of getting more vitamin A too, as it calls in for carrots. Just remember dry roast this paratha and apply just a dash of ghee on top rather than shallow frying it with about 1/2 to 1 tsp oil on each paratha. Ghee tends to give a nice rustic charm to it and that is way I like it. Feel free to play with your food!!
So get your sleeves rolled up, as we make this yumm parathas.

In a large vessel take 1 1/2 cups of wheat flour and same quantity pearl millet flour/bajri ka atta.
Add in 2 large grated carrots (squeeze the juice out of grated carrots)and 1/4th cup chopped parsley or coriander leaves
Add 2 tbs of oil, 2 tbs green chillies-garlic-ginger paste, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp cumin powder, 2 tsp sugar, pinch of asafoetida and salt to taste.
Now get your hands dirty and knead a medium soft dough using yogurt/dahi.
Now roll out paratha out of lemon sized ball of dough and roast or shallow fry it using minimum oil on a non-stick griddle.

Serve hot with chutney, achaar, raita or curry of your choice.

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