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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.
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Prep Time 10 minutes
Cook Time 10 minutes
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