Skip to main content

Tomato and Carrot Paratha



For the blended version of Indian breads for Blogging Marathon#28 I am sharing you a simple,colorful paratha with tomato and carrot.
This paratha is slightly tangy,mildly spicy with the flavor of carom seeds which is a perfect for kids lunch box.As my kiddo's lunch box options are very limited these type of parathas are great rescue and he can have it without any fuss.Moreover its a nice way to sneak the veggies for the kids who are picky eater and not showing interest to eat veggies mine one.Even adult can enjoy these parathas with some spicy curry and raita.Now off to the recipe..............................


Ingredients

IngredientQuantity
Wheat flour11/2cups
Tomato(medium size)2
Carrot(finely grated)1/2cup
Chilly powder1tsp
Garam masala powder1/4tsp
Turmeric powdera pinch
Amchur powder(optional)1/2tsp
Carom Seeds(omam)1/2tsp
Coriander leaves(chopped)as needed
Saltto taste
Oil1tbs
Oil (for brushing)2tbs



Method

  • Blend the tomato in a blender to a fine puree without adding any water and keep it aside.
  • In a wide bowl put the wheat flour,all the powders,carom seeds,grated carrot,coriander leaves and salt.
  • To this add the tomato puree and mix it well,knead it to a soft dough,if needed use little water.
  • Keep it aside for 10-15 minutes now divide the dough into equal portions.Roll into a disc of 6-7 inches.
  • Apply some oil on the top of it and fold into half then to quarter,now roll it to a triangle paratha.
  • Heat the griddle,once the griddle become hot,transfer the rolled parathas and cook it both sides.Brush some oil  and remove it from the griddle.
  • Soft delicious and colorful paratha is ready.
  • Serve it with raita and pickle or curry of your choice.

Enjoy..................................................................

  • While kneading the batter don't add too much of water the moisture in the tomato puree is enough to make a soft dough,if it is not enough sprinkle little water.
  • Instead of tomato,you can puree the spinach or coriander leaves to make a green colored paratha.
  • Here I used cheese grater to grate the carrot very fine.
Check out my fellow bloggers participate in Blogging Marathon#28.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
Post a Comment
Read more