A hearty paratha breakfast is a north Indians' idea of contentment. Absolute contentment to start a day with. And if this contentment comes in pretty colors the day starts with a kicking energy. This carrot and spring onion paratha or gajar harey pyaz ka paratha is one of those seasonal parathas of winter that has been our favourite for ever.
A tall mug of buttermilk to guzzle down makes a punjabi a very happy soul. Some pickle and fresh yogurt, may be fresh white butter are usual suspects seen with such parathas but one always feels content with just parathas too.
Here I have served this carrot spring onion paratha with kachri ki chutney that suits really well with the flavours. The winter carrots are really sweet so the paratha has a mild sweetness, a sour accompaniment like this kachri ki chutney or lime pickle makes a perfect combination. The fresh yogurt or buttermilk is always a good idea.
(for 4-5 large parathas)
grated carrots 1 cup
minced ginger 1 tbsp or lesser
minced green chilies 1 tsp or to taste
finely chopped greens of spring onion 1 cup
ajwain seeds 1 tsp
salt to taste
whole wheat flour 1/3 cup
besan (chick pea flour) 1/3 cup
wheat bran 2 tbsp
ghee 2 tsp per paratha
I generally use my chopper for grating carrots for such purpose and usually I process the green chilies and ginger along with the carrots too. Makes the process quick. The chopped greens of spring onions should also be chopped really fine as it helps binding the paratha dough well.
Mix every thing together except the ghee and make a stiff dough using minimal water. It will be better to mix everything together dry first, leave it for a while so the moisture of the vegetables gets into the flours, then sprinkle water to make a dough.
Now divide the dough into 4 or 5 balls, whatever size of parathas you can handle while rolling and flipping them over the griddle. Just keep in mind that these will be thick parathas as the chopped vegetable do not allow thin rolling up.
Roll each paratha, you may need liberal dusting of wheat flour or you can use some oil to make it easy.The edges will not be smooth and do not bother about that. If you get smooth edges it means that the amount of vegetables you used were less that recommend.
For me it's always more and more veggies per serving, even for parathas.
Cook the parathas on iron griddle brushing a tsp of ghee each side. Look for the small brown spots and they are ready. Serve hot with your favorite achaar or kachri ki chutney or amla chutney.
This lime and chilly pickle, the nimboo mirchi ka achaar is a great option too.
They make very good tea time snacks, the Indian milky sweetened ginger tea, boiled to perfection and a quarter of this paratha makes a nice combination.