Ingredients
Carrot – 1 no, roughly chopped
Wheat Flour (atta) – 3/4 cup
Butter – 2 teaspoon
Kasoori Methi – 1/4 teaspoon
Ajwain (Carom Seeds) – 1/4 teaspoon
Red Chilli Powder – 1/4 teaspoon
Salt – to taste
For the filling,
Carrot – 2 tablespoon, grated
Onion – 1 teaspoon, chopped
Salt – to taste
Pepper – a pinch
Directions
In a blender, add carrot with little water and grind it to a fine paste.
In a bowl, add flour, carrot paste, ajwain, red chilli powder, salt, kasoori methi and mix them well.
Knead it to a soft dough and add water if required.
Roll out the dough into a circle. Add 1 tablespoon of the filling and seal all the sides.
Roll again to make chapathi.
Heat a pan, put the parantha, put ghee and fry both the sides till crispy.
Serve it hot with curds or pickles.