Carrot and Green Pea Paratha Recipe

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Directions

For the dough

• In a bowl add flour and salt and knead into a soft dough by using enough water and cover it with a muslin cloth and keep it aside.

For the green pea and carrot stuffing

• Heat the oil in a broad non-stick pan, add cumin seeds and fry on a medium flame for a few seconds.
• Add the carrot, green peas, green chilies, chaat masala, coriander and salt, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
• Add the lemon juice and mix it well and divide the stuffing into equal portions and keep it aside.

How to proceed

• Divide the dough into equal portions and roll the dough into a 150 mm. (6”) diameter circle using a little whole wheat.
• Place a rolled circle on a flat, dry surface and spread a portion of the filling over it and
• place the other dough circle over it and seal it tightly by using little water.
• Heat a non-stick tawa (griddle) and cook the paratha, using ½ tsp of oil, till it turns golden brown in color from both the sides.
• Serve it with tomato pickle.

• Energy 190 cal
• Protein 5.6 g
• Carbohydrates 31.8 g
• Fiber 2.3 g
• Fat 4.5 g
• Cholesterol 0 mg
• Vitamin A 569.6 mcg
• Vitamin B1 0.2 mg
• Vitamin B2 0.1 mg
• Vitamin B3 1.9 mg
• Vitamin C 4.6 mg
• Folic Acid 18.3 mcg
• Calcium 43.5 mg
• Iron 2.3 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 17.2 mg
• Potassium 169.6 mg
• Zinc 1 mg

Meghna Nath