CARROT STUFFED INDIAN BREAD

CARROT STUFFED INDIAN BREAD

INGREDIENTS:

For the parantha:

1 cup of wheat flour

1 tbsp of ghee

oil or ghee for frying

salt to taste

For the filling:

2 cups of grated carrots

2 tsp of oil

1/2 tsp of red chilli powder or more

3-4 pinches of aamchur powder

1 tsp of roasted jeera powder

METHOD

To prepare the filling: Heat the oil and and fry the grated carrots, adding all the spices. Fry on low heat for 2-3 minutes. Keep aside. The filling should be spicy and tasty.

Sift the flour, salt and ghee and add just enough water to knead into a dough. Divide the dough into 3-4 portions. Roll out each portion into a small sized chappati.

Hold this chappati in your palm and keep a portion of the prepared filling in the centre

of the chappati and close it from all ends to obtain a round ball.

Roll out this ball into a chappati and fry this parantha with oil or ghee on low fire till crispy and brown. Prepare the other paranthas in the same way.

Serve garnished with a bit of the filling and some spicy aachar.