Carrot paneer paratha recipe is a delicious stuffed Indian flat bread prepared with carrots and cottage cheese. Paneer is one of my favorite ingredients and this stuffed paratha makes for a filling breakfast or dinner.
There is no need for any side dish for serving these parathas, just serve with a small bowl of yogurt or some pickle. I have used homemade paneer for this paratha, but you could use store bought paneer also, thawing it before use.
This paratha is loaded with the goodness of paneer which is rich in proteins and carrots which are rich in vitamin A. Lets move on to the easy recipe for carrot paneer paratha.
Carrot Paneer Paratha | Carrot and Cottage Cheese Stuffed Paratha
- 2 cups wheat flour / atta
- Salt to taste
- Oil / ghee for frying the parathas
- 3/4 cup grated carrots
- 1 cup crumbled paneer / cottage cheese
- 1-2 green chillies
- 1 tsp grated ginger
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder / jeera powder
- 1/2 tsp garam masala powder
- 2 tbsp finely chopped coriander leaves
- Salt to taste
- Heat oil in a pan. Add cumin seeds.
- Grate the carrots. Finely chop the green chilies.
- When cumin seeds crackle, add grated ginger, grated carrots and chopped green chillies.
- Add salt, turmeric powder, cumin powder and garam masala powder.
- Saute for a minute. Then add the crumbled paneer and mix well.
- Fry for a minute. Add the finely chopped coriander leaves and mix. Remove from heat.
- Carrot paneer stuffing is now ready. Keep this aside to cool down completely.
- In a large bowl, combine the wheat flour and salt. Using enough water, mix well to form a soft dough.
- Knead the dough for around 5 minutes till the dough is smooth.
- Cover the dough with a wet cloth and set it aside for around 15 minutes.
- Divide the dough into equal portions.
- Roll a portion of the dough into a 3’’ diameter circle. Place a portion of the prepared carrot paneer stuffing in the center.
- Bring the edges of the dough together to form a ball.
- Repeat for the remaining dough.
- Sprinkle some dry whole wheat flour on the surface and again roll the dough into a circle, with the sealed side up.
- Heat a tava / griddle. Place the paratha on the tava.
- Once spots begin to appear on the underside of the paratha, flip it over. Cook for some time and flip over.
- Drizzle little oil over the paratha and let the parathas cook till brown spots appear on both the sides.
- Repeat this for the remaining rolled out dough.
- Carrot paneer paratha is ready to be served with curd / yogurt or pickle.