September 3, 2016

Potato Carrot Stuffed Partha | Aloo Carrot Paratha | Carrot Aloo Stuffed Paratha | Aloo Gajar Stuffed Paratha | Dinner Ideas | 15 Indian Paratha Recipes

Aloo Paratha is one of the popular north Indian dish..I have 

already posted aloo paratha recipe in this,this time 

modified the recipe by adding some freshly ground 

carrots.WeIndians like to have it any time of the day, for 

breakfast, lunch or dinner.
What makes these whole wheat parathas so appealing is the 

soft and tasty filling of potatoes flavoured with peppy spice 

powders,while amchur gives it an enjoyable tinge of 

tanginess. These parathas taste best when served hot with 

pickles and curds, You can  also give this parathas for lunch 


These are packed with good energy and nutrients, carrots 

are always good for growing children. Here is the easy and 

tasty aloo carrot stuffed paratha recipe with full notes and 

pictures.try it next time and share your valuable comments.

similar recipes

1.Egg paratha

2.Aloo paratha

3.Lacha Paratha

4.Aloo paneer paratha

5.Rajma Paratha

6.Warqi Paratha

7.Coriander leaves ajwain paratha

8.Paneer Paratha

9.Avocado paneer paratha

10.Tomato coriander leaves paratha

11.cabbage stuffed paratha

12.oats tofu paratha

13.Tofu roti

14.Palak paratha

15.beetroot paratha
CATEGORY- Stuffed Paratha Recipes | Easy Dinner Ideas

For The Dough

2 1/4 cups whole wheat flour
2 tbsp melted ghee

salt to taste

For The Stuffing

2  cups boiled, peeled and mashed potatoes
1 big carrot

2 tsp melted ghee
salt to taste

1 tsp chilli powder or to taste

2 tbsp finely chopped coriander (dhania)

2 tsp dried mango powder (amchur)

Other Ingredients

whole wheat flour for rolling

extra oil or ghee for cooking the parathas

For the dough

1. Combine the whole wheat flour, ghee and salt in a bowl 

and mix well. Add enough water and knead into a semi-stiff 

dough and keep aside.

For the stuffing
1. Heat the ghee in a broad non-stick pan and add the 

ground carrot,fry for 2 minutes.

2. Add the mashed potatoes, salt, chilli powder, coriander, 

dry mango powder, mix well and cook on a medium flame 

for 2 minutes, while stirring continuously.

3. Divide the stuffing into equal size portions and keep aside.

How to proceed

1. Divide the dough into equal size portions and roll a 

 the dough into a small circle size.

2. Place a little stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly.

4. Roll again into a medium size circle with a little flour.

5. Heat a non-stick tava (griddle) and cook the paratha using 

a little ghee until golden brown spots appear on both the 


6. Repeat with the remaining dough and stuffing to make 11 

more parathas.

7. Serve immediately with fresh curd.

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