Carrot Fenugreek Paratha With Ghee Recipe

An Indian flatbread made with wheat flour combine with fenugreek leaves and carrot makes this recipe high in vitamin A, fiber and calorie dense.

Nutritional info

  • 12.2 gm
  • 4.2 gm
    Total Fat
  • 0.6 mg
  • 0.6 gm
  • 1.2 mg
    Vitamin C
  • 99.1 kcal
  • 123.4 mcg
    Vitamin A
  • 6.5 mg
2.0 Tbsp(17.0 gm) Wheat Flour (Whole)
2.0 Chopped Tbsp(6.0 gm) Methi Leaves
1/4 Chopped Tsp(0.53 gm) Green Chilli
1.0 Grated Tbsp(9.0 gm) Carrot
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(4.0 gm) Ghee
25.0 Ml(25.0 ml) Water
  • In a bowl, mix together, 2 tbsp wheat flour, 1 tbsp grated carrot, 1.5 tbsp chopped methi leaves, 1/4 tsp chopped green chilli, 1/4 tsp salt, 1/4 tsp amchur and 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.