Carrot Roti or Chapatti

Gajar Ki Roti

Mamta Gupta

Carrot roties are easy to make and nutritious. They are a good way of making children eat vegetables. In fact, you can use many other vegetables this way to make delicious roties/chapatties/parathas. You can use this dough to make parathas as well. To make Carrot parathas, you can add a little salt and 2 teaspoons of oil to the dough. See Plain Paratha recipe for making parathas. Makes 10-12


  • 500 gm. whole wheat chapatti flour (save 1-2 heaped tablespoon of dry flour for dusting during rolling out of parathas). I often use 5 grain mix atta.

  • 1 cup grated carrots

  • 1 level tsp. carom seeds or ajwain

  • Enough water to make dough


  1. Making the dough:

  2. Place flour, carom seeds and grated carrots in a bowl.

  3. Slowly add enough water as you knead with your other hand, to make a soft to firm..ish dough. If you are new to making roties, it is better to have a firm dough, which is easier to control while rolling out. Experienced Indian cooks prefer a little softer dough, which make softer roties.

  4. Knead well for a few minutes. Do not use food processor for making this dough or it will pulp the carrots and you will lose their texture.

  5. Leave to stand for 10 minutes or so. Knead briefly again.

  6. Rolling out:

  7. Break dough into 10-12 portions and roll them into balls, using a little dry flour to dust. Keep them covered with a moist cloth. Most experienced cooks make one ball at a time, while the next chapatti is cooking.

  8. Heat a griddle or tava to medium hot.

  9. I usually roll out chapatties and parathas directly on my cleaned kitchen top, but you can use a rolling board for rolling out chapatties.

  10. Dip one ball in dry flour and roll it out into a pancake like circle, dipping it on both sides in dusting flour from time to time during the rolling out process, to stop it from sticking to the board. It should be rolled from centre outwards, so that the edges are thinner than the centre, otherwise it will not balloon up later. Roties should not be too thin, approximately 2-3 mm thick, as very thin ones do not have any bite to them.

  11. Cooking

  12. Put the roti on a hot griddle/tava. Turn it over when it changes colour to semi-translucent and you can see a few blisters on the under surface.

  13. Cook the other side same way and turn over again.

  14. Next step can be done either on a direct flame or on the griddle/tava itself or under a grill. The picture here shows it being cooked on a flame.

  15. To cook on a flame, pick the chapatti with tongs, flip over and place directly on a medium flame, it will balloon up. Move it around continuously, or it will burn.

  16. Cook on the other side the same way, moving it from side to side, turning it over frequently. It should be cooked evenly all over.

  17. Cooking on a griddle or pan alone (see picture): If you do not have a gas cooker or a grill, the Chapatties can also be cooked entirely on a tava. 1. Place the chapatti on a hot griddle or tava. 2. Turn it over when it becomes slightly darker in colour. 3. Turn over once more. Press gently all over, using a kitchen towel, coaxing it to balloon up from the edges in, until the whole chapatti swells up into a ball. Continue to press it all over, turning over on the other side too, until all areas are cooked. Alternatively, you can buy a wire rack as shown in the picture and place it on top of an electric hob after the stage 3. Proceed as you would on gas, turning it over and cooking all over on both sides.

  18. Serve hot and with a thin film of ghee or butter, with curries, raita and dal. You can put a thin film of ghee or butter on one side before serving.

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