carrot paranthas

Ingredients

Carrots washed, peeled & grated 1 cup                   wheat flour 2 – 2 ½ cups        salt 1 tsp

Green chilies cut fine 4-5 or red chili pdr 1 tsp        coconut grated 2 tbsp( optional)

Ghee/ butter to smear

Method

To the grated carrots add flour, green chilies/ red chili pdr, salt, coconut if used, mix well, then add water little to knead, be careful, s carrots itself as some water, if you add more water, it will be sticky, then you’d need more flour. Heat a tawa or a flat pan. Take out small portions of the dough, roll it out as thin as possible. Put on the hat tawa, cook on both sides, once it gets little brown spots, add ½ tsp ghee/ butter, spread it well, turn & spread ghee on the other side, cook till it turns light brown all over. Remove, repeat with the rest of the dough.

Ps- this goes well with dal, pulses & vegetables, pickles, tomato chutney/ We had it with kidney beans & gravy last night.