Carrot Paratha

Carrot Paratha :

(All ingredients are underlined)

For the filling: Wash, peel and grate 1 kg carrots, manually or with a food processor. In a pan, heat 1 & 1/2 tbsp oil and add 1 tsp mustard seeds. After they crackle, add 1/2 tsp asfoetida (hing), and 1 tsp turmeric powder. Then add the grated carrots. Mix well, and add salt and red chili powder to taste. Mix, reduce the heat to low, and cover to cook for 10 minutes, stirring once or twice. Add 2 tbsp gram flour (besan), which serves as a binding for the filling.  Mix well, reduce the heat to the lowest, and let cook for 2 more minutes. Then turn off the gas and keep this filling aside to cool. 

Dough for cover : Take 1 &1/2 cup wheat flour in a kneading bowl. Add 1/2 tsp salt, 2 tsp oil, and use water to knead into a soft dough (just like a chapati dough). Keep the dough aside for 10-15 minutes. 

Preparation : Take 2"ball of the dough and roll it into a 5" circle. Place a 3 tbsp of the filling and bring up from all sides and close at the top. Press to flatten a little. Dust with some wheat flour on both sides, and roll into a bigger circle, a few millimeters thick. Cook on a heated griddle on both sides, into a golden brown color. Spread about 1/2 tsp oil on both sides when cooking. Repeat for the remaining dough and the filling. Serve hot with butter, yogurt, and pickle.