Monday, December 2, 2013

Savory Carrot Poli (Paratha)

It was Monday morning and I had to get lunch ready for my daughter to take to school. During the long Thanksgiving weekend I had taken it easy and not gone grocery shopping. All I had was carrots. I looked through my cook books and found carrots can be used for parathas just like radish. So here goes.



You will need
1 large Carrot, grated
1/2 cup cilantro, diced
1 tsp. Ova or Ajwain (Carom seeds)
1 tsp. Cumin seeds
1 tsp. Serrano pepper, deseeded and minced
1 tsp. turmeric
3 cups whole wheat flour
Salt to taste
Olive oil

Heat half a tbsp. of oil in a pan. Add the grated carrot and cook partially.



When almost done add cilantro and salt and mix together. Switch off heat and let it cool.



In a kneading bowl add the carrot mixture and all the other ingredients except the oil.



Using water prepare dough. Moisten your fingers with a little oil and knead the dough until soft.



Let it rest for 5-10 minutes. Divide the dough into lemon sized balls.



 Roll out each ball of dough and cook on a hot griddle pan until both sides are browned. Add a few drops of oil while the paratha is cooking.




 This paratha retains its taste when cold and is a good candidate for a lunchbox. Serve with yogurt and pickle or thin slices of cheddar cheese.

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