Doodhi-Carrot Paranthas

Published on July 31, 2017 | In Indian | By Author |

- Prep Time
- 25 Minutes
- Cook Time
- 25 Minutes
- Serves
- 15-18 paranthas
- Difficulty Level

A great way to make the kiddos eat Doodhi (don’t most kids find this extremely healthy vegetable boring?!), with carrots added for extra flavour and health-benefits. Easy to make and store, this recipe is a life-saver when it comes to racking your brains everyday about the next day’s tiffin! Ideal for long-distance journeys too.

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Ingredients

3 cups wheat flour
1/2 cup rice flour
1 cup grated doodhi / bottlegourd
1/2 cup grated carrot
1 tbsp cut coriander leaves
3 tsp red chilli powder
1 tsp haldi/ turmeric powder
1/2 tsp hing / asafoetida
1 tsp coriander-cumin powder
1 tsp garam masala powder
1 tsp ajwain / carom seeds
salt to taste
1 tbsp oil to put in the dough
Oil to shallow fry the paranthas

Instructions

In a big bowl take the grated doodhi /bottlegourd, carrot, cut coriander, the flours, ajwain and all the powders, along with the salt and oil.
Mix into a dough with water as required.
Roll out thin paranthas.
Heat a non-stick pan and shallow fry the paranthas using a little oil on both sides till golden brown. Note : It tastes best with a curd-based salad like cucumber in curd or cut tomatoes, onions in curd. Pickles are a staple when it comes to paranthas of any kind!

Servings : 4 people
Ready in : 50 Minutes
Course : Rotis/ Parathas/breads
Recipe Type : Rotis/ Parathas/ Breads

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Author

I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...

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