Carrot Coriander Flat Bread/ "Gajar Paratha" (Vegan & Oil Free)

An abundance of fresh spring produce inspired this quick flatbread recipe. These delicious flat bread or “Paratha” are quick to assemble and the grated carrots help cut out the oil. I grated the carrots by hand but, by all means add the carrot and coriander to a food processor and process until chunky. The warm water helps make a softer dough and the dough is much easier to work with after resting for 15 to 30 minutes.

We need,

  • Carrots, grated – 2
  • Fresh Coriander, finely chopped – 1/2 cup
  • Wholemeal Flour – 2 cups
  • Gram/ Chickpea Flour – 1 cup
  • Ginger Garlic Paste – 2 teaspoons
  • Green Chilli – 1
  • Salt, to taste
  • Warm Water – 1.5 to 2 cups
  • Dry Flour for rolling

Directions

  1. Mix the flours and salt in a large mixing bowl.
  2. Create a large well and add the grated carrots, minced chilli, chopped coriander and ginger – garlic paste in the middle.
  3. Toss salt to season. Combine all of these and knead into a soft dough adding warm water as required.
  4. Allow the dough to rest while heating a thick bottomed pan (I used my cast iron skillet). Divide the dough into lemon sized balls and roll out each ball into a circle of 6″ diameter, after dredging in some dry flour.
  5. Cook on both sides until golden brown.

Store in a clean tea towel lined box, serve warm with a tangy pickle or, coconut yogurt!