Ingredients:
- 3/4 cup wheat flour (Atta)
- 2 tsp butter or Ghee
- 1 carrot — roughly chopped
- 1/4 tsp fenugreek leaves(kasoori methi)
- Salt to taste
- 1/4 tsp Red Chilli powder
- 1/4 tsp carom seed (ajwain)
For Filling:
- 2 tbsp thickly grated carrot
- 1 tsp finely chopped onion
- A pinch of pepper
- Salt to taste
Method:
- Grind chopped carrot with little water to a smooth puree in a mixer.
- In a bowl put salt, kasoori methi, ajwain, red chilli powder, flour and carrot puree.
- Knead to a dough. Add water, if required.
- Make a smooth, soft dough
- In another bowl mix all the ingredients for filling together.
- Roll out the dough into a circle. put one tbsp filling, and cover all sides and roll again to make a chapathi.
- Heat a tawa, put paratha on the hot tawa.
- When light golden specs appear on the lower side, then turn side.
- Put ghee or butter and fry both the sides till crisp and cooked.
- Serve hot with plain curd or pickle .
Variation: Grated and pureed lauki and peas can also make in the same way.