My vegetable drawer is filling up with carrots and sometimes I get in a carrot rut where I don’t really know what I want to do with them. Today I was determined to find a way to enjoy eating carrots in different ways because I have so many. You could serve these paratha on their own or as the side dish with some kind spicy Indian dish. They are not overwhelmingly carroty, the potatoes and spice balance them and the ginger adds a little heat.
Roasted Potato and Carrot Paratha
2 cups white whole wheat flour
1 tsp sea salt
3 tbsp olive oil
water, as needed
5 small potatoes, chopped and roasted with salt and pepper at 425 until browned, about 40 minutes, you can also boil the potatoes
2 cups grated carrots
1 ½ tbsp fresh ginger, finely chopped
Handful of chives, chopped
2 tsp ground coriander
1 tsp garam masala
sea salt and pepper
Mix the flour, salt, oil and water and knead briefly and then cover under a damp towel.
Add some oil to a cast iron skillet, add the ginger and chives, and then after a few minutes add the carrots. Finally add the potatoes and the rest of the spices and mix thoroughly.
On a floured surface, roll out a small piece of dough to about a 3” circle, then add the filling into the middle, close the dough in at all sides, and then roll out again to a 6” circle.
Place a skillet on high heat and add some coconut oil and butter. Fry the paratha on each side until slightly browned and crisped.
Serve with a drizzle of plain yogurt, a squeeze of lemon juice, a handful of chives, sea salt and pepper and your favorite chutney, I used a plum chutney my mom made that was incredible.