Mamta's Kitchen

Carrots Stuffed Paratha

Gajar Paratha

Mamta Gupta

This is a slightly unusual filling for a paratha. Carrots and methi leaf bhaji is very popular during winter months in India. So I thought why not stuff it in the parathas. The result was quite good, I will certainly make them again. Serve hot with pickles, natural yoghurt or glass of cool Lassi 1 or Lassi 2 or Lassi 3. Makes approximately 10-12


  • For the dough:

  • 500 gm. ( 2 1/2 cups) chapatti flour (keep a little aside on a plate, to use for dusting)

  • 1 tbsp. oil or ghee

  • 1/2 tsp. ajwain or carom seeds

  • 1/2 tsp. salt

  • 300 ml. water approximately. Add a little more or a little less until you get a soft dough

  • For the stuffing:

  • 3-4 medium sized carrots

  • 1 or 2 green chillies, very finely chopped

  • 2-3 tbsp. dry or a bunch of fresh fenugreek/methi leaves

  • 1 tbsp. oil

  • 1 tsp. nigella or Kalaunji seeds

  • 1 tsp. Garam Masala

  • 1 tsp. salt, to taste (stuffing should be slightly over salted, as it is filled in unsalted dough)

  • Oil for pan frying parathas


  1. Making dough:

  2. Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas.

  3. Mix the remaining flour, salt, ajwain and oil/ghee in a bowl and add enough water to make a firm�ish dough. If you are new to making parathas, it is better to have firm dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough; softer the dough, softer the parathas. There is no need to knead it a lot.

  4. Leave to stand for 10 minutes or so. Knead briefly again, to make the dough smooth.

  5. Preparing Stuffing:

  6. Peel, top and tail carrots. Grate coarsely by hand or in electric grater. If it looks �wet�, squeeze as much water out as you can.

  7. Heat oil in a wok or karahi, add nigella seeds. When they begin to splutter, add everything else and mix.

  8. Turn heat down and cook covered until carrots are soft.

  9. Turn heat up and stir-fry to dry all the water out. Allow to cool completely.

  10. Rolling out Parathas:

  11. Break dough into approximately 10 portions. Break each of these portions again into 2 and roll into balls (20 balls). Each paratha will require 2 balls. Keep covered with a moist cloth. Once you learn to make them, you can make 2 balls for one paratha at a time and roll the next balls and paratha, while the previous one is cooking.

  12. For each paratha, dust 2 balls with flour and roll out to 8-10 cm. in size (see other methods of stuffing parathas in picture).

  13. Take roughly 1/10th of the filling and spread out in the centre of one circle. Cover with the second circle on top and gently press the edges to seal. Now you have a stuffed double circle, with the filling between the two layers.

  14. Heat a griddle or tava.

  15. Dust the stuffed circle with flour on both sides and roll out gently, to approximately 20 cm. in size. You may need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.

  16. Cooking the parathas:

  17. Place the paratha on the heated tava or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface.

  18. Cook the other side the same way. Turn it over again.

  19. Brush oil on both surfaces, using a long handled spoon or ladle.

  20. Press gently all over, using a flat spatula. This helps to make it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook it too fast.

  21. Serve hot with a knob of butter, pickles of choice and natural yoghurt or a glass of cool Lassi 1 or Lassi 2 or Lassi 3.

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