Carrot Methi Paratha Recipe / Stuffed Methi Paratha / Stuffed Chapati Recipe for Kids / Healthy Paratha for Kids

Carrot Methi Paratha Recipe , Stuffed Methi Paratha , Stuffed Chapati Recipe for Kids , Healthy Paratha for Kids ,

Paratha is one of the best breakfast or dinner items which can be prepared very easily in no time. I mostly love ❤ the stuffed parathas like aloo paratha, Gobi paratha, paneer paratha, onion paratha etc,. Today's recipe is carrot methi paratha which I prepared for dinner. It tasted awesome with the addition of some basic spices. My daughter just loved it who is ardent fan of paratha and chapathi.

Carrots and fenugreek leaves are available in abundance in this season. So I wanted to try out this combo. And it turned out great. The bitterness of the methi leaves is taken away by the sweetness of the carrots and there is no kadva taste felt. Hence if you have any kids who are hesitant to eat methi leaves because of its taste, then this is the best way to get them eat it.

I have already posted methi Gobi malai curry which is also so yummy with minimum bitterness. Also do check out my other recipes with green leafy veggies like amaranth dal, amaranth rice, karivepaku podi, palak sprouts curry, spinach dal, munagaku telagapindi fry, etc.,.

Preparation

Grate the carrot finely and keep aside. Chop the washed methi leaves finely. Heat a pan and add the grated carrot with a dollop of ghee.

Mix well and cook for 3-4 minutes. Add the finely chopped methi leaves and mix well.

Cook on a low flame until the fenugreek leaves are completely cooked stirring occasionally. Add salt, chilli powder, black pepper powder, Garam masala powder and coriander powder.

Mix well and switch off the flame. Allow it to cool. Meanwhile, mix the chapati dough. I use whole wheat flour for preparing the paratha dough as well as it is more healthy when compared to the Maida. Rest the dough covered for 15 - 20 minutes. By the time, the stuffing would also have become cool. Now, take a ball of the dough. Roll it little using a rolling pin, thinning the edges and keeping the centre portion thick. Put the stuffing in the middle and pull the edges together just as we do for Bobbatlu. Check out the video of bobbatlu for assistance. 

Flatten it in your palm and roll out using a rolling pin just like a chapathi.

If done properly, the stuffing will not come outside. Repeat with the remaining dough and stuffing. Heat a griddle until its ping hot. Put one paratha at a time and cook on both sides applying little ghee or oil on both sides of the paratha.

Remove and repeat with the remaining parathas. Serve hot with curd or any pickle of your choice. You can try any of my pickles like instant tomato pickle, gongura ulli pachadi. 

Ingredients

Grated carrot  4 ( medium sized )
Methi leaves  1/2 bunch
Ghee  1 tbsp
Salt  to taste
Black pepper powder  2 tsp
Coriander powder  1 tbsp.
Garam masala powder  1 tsp
Chilli powder  1 tsp
Chapathi dough  sufficient
Oil / ghee  to fry the parathas

Method

1. Heat a pan. Add grated carrots and ghee. Mix well.
2. Cook for 3-4 minutes.
3. Add finely chopped methi leaves and mix well.
4. Cook until the leaves are completely cooked mixing occasionally.
5. Add salt, chilli powder, Garam masala powder, coriander powder and black pepper powder and mix well.
6. Allow it to cool.
7. Get the chapati dough ready and rest it for a while.
8. Pinch a ball from the dough and roll it into a small circle keeping the edges thin and the middle portion thick.
9. Keep the stuffing in the thicker part and pull the edges together so as to seal the ball.
10. Flatten the stuffed ball in your palms and roll out using a rolling pin on a clean platform. Keep aside.
11. Repeat with the remaining dough and stuffing.
12. Heat a griddle until hot and place a paratha.
13. Cook on both sides applying little ghee or oil until you see brown spots ok them.
14. Repeat with the remaining parathas.
15. Serve hot with curd or any pickle of your choice.

Notes

• This carrot methi paratha can be served along with restaurant style side dish like chayote squash gravy curry, cauliflower kurma curry, chayote kootu, capsicum ka salan, mixed veg curry, snake gourd kurma, mushroom kurma, etc., . 
• You can adjust the spice according to your taste.
• You can view the video of making bobbatlu to see how to put the stuffing in the paratha and bring the edges together.