Carrot Prantha

Ingredients

• 1.5 cup Wheat Flour
• 0.33 cup Onion
• 1.5 cup Carrot
• 1.0 tsp Ginger
• 1.0 Green Chilli
• 12.0 Curry Leaves
• 0.33 cup Coriander Leaves
• 4.0 tbsp Butter
• 0.25 tsp Salt
• 0.25 cup Water

Cooking Steps

1. Rinse and then peel 2 medium sized carrots.
2. Grate the carrots and place aside.
3. Finely chop onion, ginger, curry leaves, green chili and coriander leaves. Keep all the ingredients ready for the parathas.
4. Add 1.5 cups of whole wheat flour into a thali or mixing bowl.
5. Add ¼ teaspoon salt or as required.
6. Now add 1.5 cups grated carrots (gajar), ⅓ cup finely chopped onions, ⅓ cup of chopped coriander leaves, 1 chopped green chilli, 1 teaspoon finely chopped ginger along with 15 chopped curry leaves.
7. Mix everything very well with your finger tips.
8. Soon the carrots will start leaving moisture.
9. Pour ¼ cup of water or as required. Since carrots leave moisture add water wisely.
10. Begin to gather the mixture and start kneading to a smooth dough.
11. Drizzle 1 tablespoon of ghee on the dough.
12. Knead till you get a soft and smooth dough. In case the dough gets sticky then add some flour and knead again.
13. Cover the dough with a linen cloth or lid.
14. Allow the dough to rest for 10 to 15 minutes.
15. Make small to medium sized balls from the dough. 
16. Dust some flour on the ball. Alternatively you can place the ball in a box containing whole wheat flour.
17. Begin to roll with a rolling pin (belan). while rolling dust some flour if required.
18. Roll into medium sized rotis or rounds.
19. Place the rolled paratha on a hot tava or griddle. Keep the flame to medium-high or high. Don’t roast the paratha on a low flame as then they will become hard or dense.
20. When one side is partly cooked or about ¼ cooked then flip the paratha using tongs or a spatula.
21. Spread some ghee or oil on the partly cooked side.
22. Flip again with the help of tongs or spatula. You will see some brown spots on the parathas. Apply some ghee or oil to this side too.
23. Flip the paratha a couple of times. Also press the edges of the paratha with a spatula so they are cooked evenly from all sides.
24. Once the parathas are roasted and cooked well, remove the parathas. Similarly prepare the remaining parathas. 
25. You can stack and keep the parathas warm in a casserole. Or you can also Serve the carrot paratha while they are hot or warm with pickle or raita or plain yogurt or butter.
26. They will taste good without any accompaniment also. You can also serve them as a tea time snack with a cup of hot tea.
27. It can also be packed in a tiffin box or lunch box.