Carrot aloo paratha | Carrot potato coriander stuffed paratha | Gajar aloo paratha

Cuisine Style: North India | Preparation Time: 15 minutes | Cooking Time: 5 minutes | To Serve: 2 | Take with: Kurma, raitha, pickle | Type: Breakfast, Lunch, Dinner

Ingredients

• Carrot [Gajar]– 1 or 2 or 1 cup [grated]
• Potato [Aloo]– 1[boiled, mashed]
• Coriander leaves – ¼ cup [chopped]
• Onion – 1 [finely chopped]
• Green chilli – 1 tbsp [finely chopped]
• Garlic – 1 tbsp [finely chopped]
• Turmeric powder – ¼ tsp
• Red chilli powder -¼ tsp
• Garam masala powder – ½ tsp
• Dry mango powder– ½ tsp
• Salt to taste
• Oil – 1 ½ tbsp
• Butter – 1 tbsp

For dough

• Wheat flour – 2 cups
• Curd – 2 tbsp
• Salt to taste
• Oil – 1 tbsp
• Water as needed

Preparation Method

• Heat oil & butter in a pan, add onion, garlic sauté gently.
• Then add green chilli & carrot sauté.
• Then add turmeric powder, red chilli powder, dry mango powder, garam masala powder & salt mix well then cut off heat.
• Finally add coriander leaves mix well. Then add mashed potato mix well.
• In a bowl add wheat flour, curd, salt & pour oil mix well.
• Then add water Knead it and make soft dough. Cover it & leave it for 15 min.
• Divide the dough into equal size balls. Then roll out into thick chapatti or puri.
• Stuff each thick chapatti with 2 tbsp of stuffing mixture & shape into a ball again.
• Sprinkle flour then roll out each ball in to 6 to 7 inch circle shape paratha.
• Heat iron dosa tawa then place stuffed paratha on it & add 1 tsp butter on it.
• Turnover and cook another side & add 1 tsp of butter on it.
• Cook till both sides are golden brown & well cooked.
• Then cut off heat serve hot with pickle, yogurt, curd, raitha or cucumber.

Black chickpeas paratha recipe