Atta flour, or whole wheat flour in India, is historically used to make the flatbread known as a paratha (or parontha in Punjabi). Instead, you can use normal whole wheat flour. Serve with raita or ghee.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ⅓ cups grated carrots
- 2 cups whole wheat flour
- ¾ cup rice flour
- 2 teaspoons ground cumin
- 2 teaspoons freshly chopped cilantro
- 1 pinch garam masala
- salt to taste
Instructions
- Mix together grated carrots and flours in a bowl. Mix in cumin, cilantro, garam masala, and salt. Let sit in the refrigerator for 10 minutes.
- Remove from the refrigerator and form a golf ball-sized piece of dough into a ball. Roll ball out into a thick flatbread (paratha). Repeat with remaining dough.
- Heat a cast iron pan or griddle (or tawa) over medium heat. Add paratha in batches and cook until brown spots appear on both sides, about 5 minutes per side.
- Cook with or without ghee on a tawa or a heavy bottomed pan till brown spots appear on both sides.
- You can use ghee to grease the pan to cook if you’d like.
- If you have a kitchen scale, use 250 grams grated carrots, 250 grams whole wheat flour, and 125 grams rice flour.