Carrot Filled Sweet Parathas

Recipe By:
Courtney
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  • Yield 4 Servings
  • Level Medium

A sweet parathas made of carrot, coconut and jaggery.
 

Ingredients

  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 2-2 1/2 tablespoon oil for mixing
  • Ghee for frying
  • For filling:
  • 1 1/2 cups grated carrots
  • 1/2 cup grated coconut
  • 1 -1 1/2 cups jaggery
  • 2 tablespoon ghee
  • 3-4 cashew nuts, powdered
  • A few almonds or cashew nuts
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Directions

  1. 1. Knead all the ingredients for the covering (except the ghee), adding 1-1 1/2 tablespoon of
  2. 2. Water to a smooth dough. Cover and set aside.
  3. 3. Boil carrots with just enough water, remove from fire cool.
  4. 4. Grind cooked carrots, coconut, jaggery, nuts and cardamom to a fine paste with little water, if necessary.
  5. 5. Heat ghee, add ground mixture, fry on low heat till quite dry, stirring all the while.
  6. 6. Cool, make lemon-size balls, set aside.
  7. 7. Make equal number of balls of the dough and with a little oil sprinkled on your hand, shape into a cup.
  8. 8. Put 1 carrot ball into the cup, bring edges together and seal at the top. Pat the cup flat, set aside. Use up all the dough and filling.
  9. 9. Using a little flour or oil, roll out the flattened dough into thin rounds (polis).
  10. 10. Heat a tava, cook polis on both sides turning over carefully when one side is done.
  11. 11. Add some ghee and fry both sides till light brown in colour.
  12. 12. Serve very hot with ghee or milk.