Carrot Roti: An Easy Way to Add Color to Your Plate
If you're looking to add a nutritious twist to your everyday roti, carrot roti might just become your new favorite! This vibrant, soft flatbread combines the earthy sweetness of grated carrots with whole wheat flour and a touch of spice, making it both healthy and delicious. Whether you're packing lunchboxes, planning a simple dinner, or trying to sneak more veggies into your meals, carrot roti is a colorful and tasty option that doesn’t compromise on flavor.
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What is Carrot roti?
Carrot roti is a healthy, flavorful variation of the traditional Indian flatbread (roti or chapati), made by incorporating grated carrots and mild spices into the whole wheat flour dough.
It's soft, lightly spiced, and has a natural hint of sweetness from the carrots — making it both nutritious and tasty.
Main Ingredient of Carrot roti:
Whole wheat flour – 2 cups
Carrot-Ginger paste – 1 cup
(Blend 1½ cups peeled, diced carrots with a 1-inch piece of fresh ginger and a little water to make a smooth paste)
Salt – ¾ tsp (or to taste)
Oil or ghee – 1 tsp (optional, for softer dough)
Water – only if needed to adjust dough consistency
Dry flour – for rolling
What Is So Special About Carrot roti?
Carrot roti isn’t just a colorful twist on the everyday flatbread — it’s a wholesome upgrade packed with natural flavor, nutrition, and simplicity. Here’s why it stands out:
1. Nutrient-Rich
Carrots are a great source of Vitamin A, fiber, and antioxidants. When blended into roti, they add a subtle sweetness while boosting the nutritional value — especially great for kids or picky eaters.
2. Soft and Flavorful
The moisture from the carrot-ginger paste makes the rotis naturally soft and pliable, even without oil. The mild ginger adds a gentle warmth without overpowering the taste.
3. Minimal Ingredients, Maximum Taste
With no need for heavy spices or complex ingredients, this roti brings out the natural goodness of carrots. It's perfect for those who enjoy clean, simple eating.
4. Visually Appealing
That warm orange hue makes your plate look instantly more inviting! It's a great way to add color and variety to your meals.
5. Versatile and Easy to Make
Carrot roti pairs well with almost anything — yogurt, pickle, sabzi, or even just ghee. Plus, it’s an easy one-bowl recipe that comes together in minutes.
Meyer Pre-Seasoned Cast Iron Roti Tawa 26cm
Quick and Easy Carrot roti:
1. One Paste, One Dough
Instead of grating or sautéing, just blend carrots and ginger into a paste — no extra chopping, cooking, or prep needed. This paste goes straight into the flour to make the dough.
2. No Fancy Ingredients
You only need basic pantry staples: whole wheat flour, salt, carrots, and ginger. No complicated spices or add-ons unless you want them.
3. Comes Together Fast
From start to finish, you can make the dough and cook 6–8 rotis in under 30 minutes — perfect for quick lunches or dinner on busy days.
4. Beginner-Friendly
The dough is soft and easy to work with, and the rotis cook quickly on a tawa with no special skills required.
How to make
1)In a bowl, mix the whole wheat flour and salt.
2)Add the carrot-ginger paste and mix well.
3)Gradually add water as needed and knead into a soft dough. Add oil if you want.
4)Let the dough rest for 10-15 minutes.
5)Divide the dough into small balls and roll each into a flat roti.
6)Cook on a hot skillet until both sides are golden and cooked through.
7)Serve warm!
Expert Tips
Grate vs Paste:
If you prefer more texture, finely grate the carrot and ginger instead of making a paste. It gives a nice bite and freshness.
Moisture Balance:
Carrot and ginger paste add moisture to the dough, so reduce the water gradually when kneading to avoid a sticky dough.
Resting Time:
Don’t skip resting! Letting the dough rest for 15-20 minutes hydrates the flour and softens the dough, making rolling easier and rotis softer.
Use Warm Water:
Using warm water while kneading can make the dough softer.
Rolling Technique:
Roll gently and evenly. If the dough sticks, dust lightly with flour, but don’t overdo it or the rotis get dry.
Cook on Medium-High Heat:
Too low heat makes rotis hard and dry; too high can burn them before cooking through. Medium-high is just right for a nice puff and soft texture.
Press for Puffing:
While cooking, gently press the roti with a spatula or clean kitchen towel to encourage puffing — this means air pockets have formed, and the roti will be fluffier.
Oil/Ghee Finish:
After cooking, brush the rotis lightly with ghee or oil to keep them moist and flavorful.
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