Sending this to Black and White Wednesday. 

Sending this to Black and White Wednesday. 

Ingredients

• 2-3 carrots, grated 
• 2 cup wheat flour (1 more cup to use dry while rolling parathas)
• 1 tsp red chilli powder
• 1 tsp dhaniya powder
• 1 tsp amchur  powder
• 1 tsp ajwain
• Water as required
• Salt to taste
• Butter/Ghee for paratha as required

Instructions

• Peel carrots and grate them using a fine grater. Squeeze grated carrots to drain out the liquid inside it.
  
  
• Take a large bowl and add grated squeezed carrots to it. Add all the ingredients ie. dhaniya powder, red chilli powder and ajwain.
  
• Add salt.
  
• Add wheat and amchur powder to it.
  
• Mix grated carrots properly with all the ingredients.
• Mix grated carrots, wheat flour and 2 table-spoons of ghee(optional) and knead it well. Add little water at a time to get soft smooth dough. Please note that as time passes, carrots loose there water and the dough can become too soft or sticky to roll.
  
• Divide the dough into small balls.
• Use dry flour to dust your hand, rolling board and the rolling pin.
• Now, take small balls of dough and roll it into a small chapati.
  
• On a preheated tava, roast carrot paratha from both sides by turning it many times and spreading butter or ghee to its surface.
  
• Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.
• Take it off from the tava and crispy hot carrot parathas are ready to serve.
  
• You can have them hot with green chutney, curd or pickle of your choice.