Rice Flour Carrot Paratha
Rice flour carrot paratha
Excluding wheat from my diet has severely limited my consumption of chapatis, naan and roti, and my quinoa flatbreads no longer excite me, so I was excited when a recipe for Rice Flour Carrot Paratha landed in my inbox. Indian Simmer is a collaborative blog of Indian cooks I follow and it’s a wonderful resource for homestyle Indian food.
I made a few adjustments to the original ingredient list to accommodate my food intolerances and boost the flavour, but this didn’t seem to affect the recipe at all. The dough was a bit sticky to handle initially, but once I got into a rhythm using oiled plastic wrap and oiled hands to form the paratha the cooking process was easy.
The sweetness of the carrot and the warm spiciness of the cumin gives these breads a delicious flavour. The texture is tender and flaky although next time I’m going to try using half yoghurt and half water to tenderise the crumb further.
I wrapped the carrot paratha in a clean tea towel as I removed them from the pan then sealed them in an airtight container for a few hours until we were ready to eat our meal. Just before serving I quickly warmed them in the microwave.
Rice Flour and Carrot Paratha
1 cup brown rice flour
1/4 cup white spelt flour
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 teaspoon salt
good grinding of black pepper
1 tablespoon finely snipped chives
1 cup finely grated carrot
1/2 cup approximately filtered water
1 teaspoon oil
extra oil for shaping and cooking
Sift the fours, spices and salt into bowl, then stir in the chives and carrots.
Add the water a little at a time mixing until you have a firm but malleable dough.
Pour a teaspoon of oil over the dough and knead the until the oil is incorporated.
Divide the dough into 8 even sized pieces.
Heat a cast iron pan over a medium-high heat.
Lay a piece of plastic wrap on the bench then lightly oil the surface.
Oil a second piece of plastic wrap and lay it over the dough.
Use the heel of your hand to spread the dough into a thin disc approx 2mm thick.
Lightly oil the hot pan.
Remove the top piece of plastic wrap, lightly oil you hands then flip the chapati into your oiled hand and peel off the plastic.
Flip the chapati into the hot pan and cook over a medium high heat until the surface of the bread is blistered and browned. Brush the top surface of the paratha with oil then flip the paratha over and brown the second side.
Remove the chapati from the pan and immediately wrap it in a clean tea towel.
Continue until all the chapatis are cooked.
Best eaten within a few hours.
The rice flour and carrot paratha can be successfully warmed in the microwave.
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Namaskaram Sandra – greetings from Kerala!!! 🙂 What you are going to read now is NOT a joke, promise. But, before I came to my computer earlier to send off my very own latest post, I prepared to go with my husband’s Lunch curry, yes! you guessed it right – Carrot Paratha!!! I so enjoyed reading through this recipe and many others on your site, that I now way behind with my schedule.Nevermind, I enjoyed myself. Thank you so much and oh, btw. I am following you now. Carina
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G’day from Oz. I have an enormous love for everything Indian. I also am a tad food obsessed so my two loves collide from time to time on my blog. Glad to have you along for the journey 🙏🏽 Are you a resident in Kerala? Many happy memories there…..
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Looks amazing, Also extra points for having indian theme table cloth
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Thanks, I have quite a collection of Indian textiles, what’s into the photo is just offcuts from a sari I used to make a dress
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Sandra, these look really delicious and so colorful too. I too fondly remember my trip to India 🙂
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Thanks Moya, the carrot paratha are well worth trying
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sounds delicious and looks super easy too – thank you for sharing!
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You’re very welcome. Enjoy….
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Great recipe Sandra, shall bookmark this one.
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Perfect with your Keralan lemon rice, some dhal and a few simple veg curries
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Lovely blog Sandra. I am now following. My son loves to cook so have emailed the link. Sandi, from Wandin East 🙂
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Thanks Sandi, it’s a very fulfilling passtime. I was a caterer when I lived off Queens Rd, mainly for the early wineries in the area so food is in my blood. The Sisterhood is a great initiative don’t you think?
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Yes the Sisterhood is a great initiative, and exciting…I am next on the list and have a parcel card to take to the post office tomorrow, I wonder if it is ‘the book’. Did you run the catering business from Queens Road? I think you are very creative and competent to love food and cooking, and treat it as a business as well. Just loving this blog. Thanks for passing on your knowledge and expertise.
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These look and sound fabulous – whether you’re a gluten eater or not!!!
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You’re so right Mimi, pretty easy to make too
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Love Indian breads and only ever having had ‘plain’ parathas’ this is on the ‘to do’ list!! Since I have no ‘flour’ issues various ones available might be of interest! Thanks!!
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The Indians make a vast array of stuffed paratha, cauliflower is the best known, but these hybrid carrot paratha are quick, easy and delicious. Non wheat flours have unique flavours and characteristics which really are worth exploring
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I love Indian food Sandra and the best bit is mopping up the curry/sauce with bread as you go. These parathas sound delicious and easy to make too.
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They’re delicious, easy and very gentle on the digestive system Margot and a nice change from the usual offerings
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That looks great!
PS I think you meant approximately 1/2 cup, not approximately filtered 😉
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Thanks for picking up the typo, all fixed, and yes the paratha are excellent
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Well that looks sublime. If I was to try it gluten free, I wonder what flour would work in place of the spelt flour? Maybe buckwheat or sorghum? And if it would work?
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I think the best bet would be sorghum or straight rice flour, then add a little psyllium or xantham for stretch. They were terrific with curry
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G’day Sandra, this recipe looks like a real winner, particularly with the cooler mths coming on here. Meaning, I have less to do in the garden, and get time to rattle those pots & pans. thanks for the share.
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It’s a pleasure Brian, enjoy the change seasonal demands
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