Carrot and Coconut Paranthas

How to make Carrot and Coconut Paranthas Recipe - Parantha Alley Recipe From Rajeev Yerneni And Retu Singla At New York, Ny

Makes 10 Paranthas

CARROT AND COCONUT STUFFING:
1 tbsp (13ml) olive oil
1/2 tsp mustard seeds
1/2 tsp methi (fenugreek) seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 or 3 green chiles, seeded and chopped
1/2 tsp urad dal
1/2 tsp chana dal
1/2” (1.3cm) piece ginger, grated
2 cloves garlic, grated
4 carrots, peeled and shredded
1 cup (76g) shredded unsweetened coconut
1/2 tsp red pepper flakes
Salt to taste

PARANTHAS:
3 cups (390g) atta (whole wheat chapati flour)
1 cup (237ml) water
1 tbsp (13ml) olive oil, plus more for frying

Method:
To make the carrot and coconut stuffing, heat the olive oil in a pan over medium heat. Once hot, add the mustard seeds, methi and cumin seeds, curry leaves, green chiles, urad dal and chana dal, ginger and garlic. Sauté for 5 to 6 seconds. Add the chopped carrots and mix well.

Cook with the lid on over medium heat for 4 to 5 minutes, stirring occasionally. Reduce the heat and add the coconut, red pepper flakes and salt to taste. Cook uncovered for about 10 minutes, until the carrots are slightly soft, stirring occasionally. Turn off the heat and place in a mixing bowl.

To make the paranthas, in a bowl, mix 2 cups (260g) of the atta flour and the water until a dough forms. Add the olive oil and knead until the dough is well mixed. Separate the dough into large balls approximately the size of golf balls. Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks.

Spread the remaining 1 cup (130g) atta flour on a small plate. Press the dough balls gently, flattening them into the dry flour, coating both sides. Roll out the dough into 4-inch (10cm) disks.

Place a spoonful of stuffing in the center of each disk. Gather the sides of the disk up and over the filling, making a stuffed dough ball. Press gently onto the atta flour on both sides.

Roll out the stuffed dough ball to about 1/5 inch (5mm) thick. If the dough becomes sticky from the stuffing oozing out, add more atta flour.

Add a spoonful of olive oil to a pan. Add a dough ball and cook on one side over high heat for 2 to 3 minutes, until golden, then flip and cook on the other side until golden.

Carrot and Coconut Paranthas