Indian: Gajar Paratha – Carrot Flatbread

1. First, peel and grate two medium-sized carrots. It should be between 180-200g. Put aside.
2. Peel the onion and dice it finely, peel the ginger and dice it very finely, finely chop the coriander and curry leaves, as well as the chilli.
3. Mix the onion, ginger, coriander, curry leaves, chilli, salt and thyme seeds with the carrots and let steep for 5 minutes.
4. Mix the flour well into the carrot mixture with your fingers.
5. Add the oil and mix in well.
6. Add half of the water and knead in. Gradually add enough water to form a smooth dough that shouldn’t stick.
7. The amount of water depends on the moisture content of the carrots. The more water they give off, the less you have to add. …. If the dough has become a little too moist, add a little flour.
8. Cover the dough with a damp cloth and let it rest for about 15 minutes.
9. Let a pan get hot over medium heat.
10. Portion the dough and roll the first portion into a ball, press flat, dust with flour (for this I turn the dough portion in a bowl with flour) and roll out into a 1-2 mm thin flat cake.
11. Traditionally, the flatbreads are fried dry and then rubbed with clarified butter. However, I do this differently.
12. Brush the pan with a little oil and bake the flatbread on both sides over medium heat.
13. Proceed in the same way with each additional serving.
14. Enjoy the slightly sweet Gajar Paratha with a cup of chai.
15. You can serve different chutneys or just plain yoghurt with it. This recipe is enough for 2-3 servings.

Epilogue:

1. Parathas are a traditional Indian breakfast and come in many different varieties. Extremely tasty and versatile.
2. Chapati flour is a special wheat flour mixture. Getting there is not always easy, so if you don’t get one, I recommend using 1050 flour (wheat or spelled).