The Secret to Making Your Kids Actually Love Carrots (Carrot Paratha)

Tired of boring breakfasts? Discover how to make the most delicious Cheesy Carrot Paratha with a secret ingredient that will make everyone ask for more! Our simple, user-friendly recipe shows you the trick to a perfect, non-soggy filling and how to roll your parathas so they never tear.

Imagine a warm, golden-brown paratha, crispy on the outside and filled with gooey, melted cheese and sweet carrots. This is the perfect meal for a lazy Sunday or a quick tiffin snack. Dive into the full article to learn the surprising hack that makes this recipe a total game-changer.

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Ingredients:

• 250 g carrots, washed, peeled, and grated
• 1/2 tsp Maggi Masala
• 1/2 tsp cumin and coriander powder
• 1/4 tsp turmeric powder
• Salt to taste
• 1/2 tsp chaat masala
• 1/2 tsp Chilli flakes (or green chillies/red chilli powder)
• 1/2 tsp oregano (optional)
• 1/2 tsp tomato sauce
• Coriander leaves
• Amul Cheese Cube, grated
• A small amount of butter (optional)
• Finely chopped onion (optional, squeeze to remove water)
• A small amount of gram flour (besan) (if needed)
• Ground roasted gram dal (phutanyachi dal) (alternative to gram flour)
• wheat flour dough
• Oil, ghee, or butter for cooking

Also Read – This 1 trick makes parathas insanely delicious

Instructions:

1. Prepare the Filling:
   • In a bowl, combine the grated carrots, Maggi masala, cumin and coriander powder, turmeric, salt, chaat masala, chilli flakes, and oregano.
   • Add the tomato sauce and chopped coriander leaves.
   • Mix in the grated Amul cheese.
   • Combine all ingredients thoroughly.
   • (Optional) If adding onion, squeeze out the excess water first.
   • If the filling is too watery, add a small amount of gram flour or ground roasted gram dal to bind it.
2. Prepare the Dough and Stuff the Paratha:
   • Take a portion of wheat flour dough.
   • Shape the dough into a small cup or roll it out and fold it.
   • Place a spoonful of the carrot filling into the dough.
   • If the filling is sticky, sprinkle it with a little dry flour.
   • Seal the filling inside the dough by bringing the edges together and pressing gently.
3. Roll the Paratha:
   • Lightly flour your work surface.
   • Gently roll out the stuffed dough, applying minimal pressure to avoid tearing.
   • Ensure the filling is evenly distributed to the edges.
4. Cook the Paratha:
   • Heat a griddle (tava) over medium heat.
   • Add a little oil to the griddle to prevent the paratha from burning.
   • Place the paratha on the hot griddle.
   • Cook on medium flame until golden brown and crispy.
   • Flip the paratha when small bubbles appear.
   • Apply butter, oil, or ghee to both sides while cooking.
   • Continue cooking until both sides are well-browned and the paratha is puffed up.
5. Serving:
   • Serve the paratha hot, with a side of tomato sauce if desired.
   • This recipe should make 4-5 parathas.

Also Read – This Secret Makes The Best Masala Methi

The Secret to Making Your Kids Actually Love Carrots (Carrot Paratha)

Shubham Nimbalkar

Make the best Cheesy Carrot Paratha with a secret Maggi Masala trick! Learn how to get a perfect, non-soggy filling and a non-tear paratha.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine Indian

Servings 2

Ingredients

  

• 250 g carrots washed, peeled, and grated
• 1/2 tsp Maggi Masala
• 1/2 tsp cumin and coriander powder
• 1/4 tsp turmeric powder
• Salt to taste
• 1/2 tsp chaat masala
• 1/2 tsp Chilli flakes or green chillies/red chilli powder
• 1/2 tsp oregano optional
• 1/2 tsp tomato sauce
• Coriander leaves
• Amul Cheese Cube grated
• A small amount of butter optional
• Finely chopped onion optional, squeeze to remove water
• A small amount of gram flour besan (if needed)
• Ground roasted gram dal phutanyachi dal (alternative to gram flour)
• wheat flour dough
• Oil, ghee, or butter for cooking

Instructions

 

Prepare the Filling:

• In a bowl, combine the grated carrots, Maggi masala, cumin and coriander powder, turmeric, salt, chaat masala, chilli flakes, and oregano.
• Add the tomato sauce and chopped coriander leaves.
• Mix in the grated Amul cheese.
• Combine all ingredients thoroughly.
• (Optional) If adding onion, squeeze out the excess water first.
• If the filling is too watery, add a small amount of gram flour or ground roasted gram dal to bind it.

Prepare the Dough and Stuff the Paratha:

• Take a portion of wheat flour dough.
• Shape the dough into a small cup or roll it out and fold it.
• Place a spoonful of the carrot filling into the dough.
• If the filling is sticky, sprinkle it with a little dry flour.
• Seal the filling inside the dough by bringing the edges together and pressing gently.

Roll the Paratha:

• Lightly flour your work surface.
• Gently roll out the stuffed dough, applying minimal pressure to avoid tearing.
• Ensure the filling is evenly distributed to the edges.

Cook the Paratha:

• Heat a griddle (tava) over medium heat.
• Add a little oil to the griddle to prevent the paratha from burning.
• Place the paratha on the hot griddle.
• Cook on medium flame until golden brown and crispy.
• Flip the paratha when small bubbles appear.
• Apply butter, oil, or ghee to both sides while cooking.
• Continue cooking until both sides are well-browned and the paratha is puffed up.

Serving:

• Serve the paratha hot, with a side of tomato sauce if desired.
• This recipe should make 4-5 parathas.

Video

Keyword indian Snack