Want to take Aloo Paratha to the next level. Then please welcome this recipe for Aloo and Gajar (Carrot) Paratha that will bring in that extra deliciousness to the normal Aloo Paratha that everyone makes.
Stand out from the crowd by making these innovative Parathas by using a simple filling of Potatoes, Carrots and spices. You could present them in triangular pieces and serve it in a very different way.
Vary the spices in this dish accordingly to your taste. We recommend that you start out with a smaller quantity and try out a couple of these Parathas first before settling on making a large number of Potato & Carrot stuffed Parathas.
And because the Parathas are stuffed, it might get too heavy so a normal serving would be about 2 Parathas per person. So make sure you make the dough based on the eating capacity of the people that you are going to make these for.
Serve this with a dollop of Butter and if possible complete the meal by serving a large glass of Lassi as well.
If you want to make heavenly Aloo Parathas, then the recipe is here.
Follow this recipe for making even more delicious Potato and Carrot Paratha (Aloo Gajak ke Parathe). Let us know how it turned out for you.
Aloo Gajar Paratha Recipe | Potato Carrot stuffed Paratha
- 2 cups Wheat Flour
- 1/2 cup Ghee
- 2 nos. Potato Big
- 1 no. Carrot or 2 small ones
- 1 teaspoon Coriander powder Jeera Powder
- 1 inch Ginger green chillies, coriander leaves-little
- 1 teaspoon Cumin powder Dhania Powder
- 2 nos Green Chilies
- 1 bunch Coriander leaves finely chopped
How to make:
To make the Potato-Carrot filling:
- Boil the potatoes and peel the skin.
- Scrape the carrots.
- Grind the ginger, green chillies and coriander leaves with a little water until you get a smooth paste.
- Keep this paste aside.
- Mix the potatoes, carrots, salt, turmeric powder, garam masala powder, coriander powder, cumin powder.
- Mix this very well.
- Also add the ground chilly paste to the above filling.
For the dough:
- Mix wheat flour and hot water and little oil to make like a chapathi dough.
- Do it like chapathis and keep the potato filling at the centre and close it and again roll it into chapattis but should be little thick.
- Put these Parathas in the hot tawa
- Cook both sides until you see golden brown bubbles forming (on both sides).
- Once done, set aside the done Paratha into a fresh plate.
- Aloo-Gajar Paratha is ready to de devoured!