Carrot Potato Paratha brings together two everyday vegetables in a mouth-watering Indian bread. I learned this recipe from my mom, and it’s been my go-to comfort food ever since. The grated carrots add a lovely sweetness and color, while the mashed potatoes create a smooth, filling texture. The blend of spices makes these parathas irresistible.
About the Recipe
This recipe puts a creative spin on traditional paratha by adding carrots to the classic potato stuffing. It’s a smart way to sneak extra vegetables into your meal. The dough is simple to work with, and the filling comes together quickly. Even if you’re new to Indian cooking, you’ll find these parathas easy to make.
Why You’ll Love This Recipe
These parathas are great for busy mornings or packed lunches. They stay soft for hours and taste amazing with yogurt or pickle. The carrots add natural sweetness and beautiful orange specks to the filling. Kids love them too. You can make extra and refrigerate them for later. Plus, they’re a complete meal on their own, packed with vegetables and whole wheat goodness.
Carrot Potato Paratha
Cooking Tips
– Knead the dough until smooth but not too soft
– Let the filling cool before stuffing
– Roll the parathas gently to prevent the filling from coming out
– Cook on medium heat to guarantee even cooking
– Apply oil sparingly while cooking for crispy texture
Serving and Storing Suggestions
Makes 8 parathas. Total prep and cooking time: 60 minutes. Serve hot with yogurt, pickle, or butter. Store in an airtight container for up to 24 hours at room temperature or 3 days in the refrigerator. Reheat on a pan before serving.
Similar Recipes
- Plain Potato Paratha
- Spinach Paratha
- Mixed Vegetable Paratha
Nutrient Benefits
These parathas pack protein from whole wheat flour, fiber from carrots, and complex carbs from potatoes. The spices like cumin and ginger aid digestion. They’re a good source of vitamins A and C from carrots, and the potatoes provide potassium and vitamin B6.
Carrot Potato Paratha
Ingredients
- 2 cups Wheat Flour
- 1 Potato (boiled, mashed)
- 1 Carrot (grated)
- 1 tbsp Coriander Leaves (finely chopped)
- 1 tbsp Onion (finely chopped)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Red Chilli Powder
- 1 Green Chilli (finely chopped)
- 1/2 tsp Ginger (grated)
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Coriander Powder
- 1 tbsp Butter - 1 tblsp
- Oil as required
- Salt as per taste
Instructions
- Add salt, butter and little warm water with wheat flour.
- Mix well to a thick dough and keep aside for 30 minutes.
- Heat 1 tsp oil in a pan.
- Fry the cumin seeds for 30 seconds.
- Add the onions, carrot, ginger and green chillies.
- Saute for 30 to 45 seconds.
- Add mashed potato, red chilli powder, salt, cumin powder, coriander powder, garam masala powder, coriander leaves and saute well for 2 to 3 minutes.
- Make small balls of the dough and roll them into a medium sized rounds.
- Add 1 or 2 tsp of the filling and fold well.
- Roll them again, ensuring the filling does not come out, into medium parathas.
- Heat a nonstick pan over medium flame.
- Add a little oil and cook the prepared parathas on both sides till light golden brown.
- Remove and serve hot with side dish of choice.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can make the dough up to 24 hours in advance. Keep it in the fridge, wrapped in plastic. Bring to room temperature before using.
How do I prevent the filling from coming out while rolling?
Don’t overstuff the parathas. Seal the edges well and use dry flour while rolling. Roll gently from the center outward.
Can I freeze these parathas?
Yes. Place wax paper between each paratha and freeze for up to 2 months. Thaw and reheat on a pan before serving.
