Carrot and Coriander Leaves Paratha

Cooks in: 30 Minutes Serves: 2 People

Winter is blessed with plenty of carrots and fresh coriander leaves. Parathas made with both these veggies give a fantastic taste and colour! It becomes more healthy when bajra flour is used instead of wheat flour! Try this winter special dish. You will never regret!


  • 2 Grated Carrots
  • 1/2 Cup Chopped Coriander Leaves
  • 2 Cups Bajra/Kambu flour
  • 1 Tsp Chilli Powder
  • 1 Tsp Salt
  • 2 Finely Chopped Green Chillies
  • 1 Tsp Dhaniya Powder
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp White Sesame/til/ellu seeds
  • 1/2 Tsp Carom/Ajwain/Omam seeds
  • 1 Tbsp Oil


  1. Add all the ingredients and mix well.
  2. If required, add little water to make a soft dough. Rest for 30 minutes.
  3. Divide the dough into 8 equal parts.
  4. Using a parchment paper/aluminium foil/banana leaf, pat the dough into 1/2'' thick disc. Wet fingers often while patting, which makes patting easy.
  5. Transfer it to a pre heated pan and cook both sides on medium heat using oil.
  6. Serve with curd and pickle.

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    1. Hi Harsha,
      Thanks for validating the recipe. Glad to know that you were happy with the parathas! Happy for you!

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