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.

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