An Indian flatbread made with wheat flour combine with fenugreek leaves and carrot makes this recipe high in vitamin A, fiber and calorie dense.
In a bowl, mix together, 1/4th cup wheat flour, 1 tbsp grated carrot, 1 tbsp chopped methi leaves, 1/4th tsp chopped green chilli, 1/4th tsp salt, 1/4th tsp amchur and 25 ml water. Knead into a dough.
Divide the dough into small portions and coat one of the dough ball in wheat flour, roll into a paratha.
Roast the paratha with 1 tsp ghee. Flip and roast on both sides until cooked completely.
Serve hot with an accompaniment of your choice.