Whole wheat flour -3 cups
Carrots -3 medium size
Onion – 1 large
Ginger – 1 Inch piece
Garlic Cloves – 2 to 3
Green chilli – 1 or 2
Kasturi Methi – few strands
Coriander leaves /Mint leaves
Lime – half
Jeera – 1 tsp
Saunf – 1 tsp
Amchur powder – 1/2 tsp
Jeera powder – 1 tsp
Chaat masala – 1 tsp
Anardana powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Wash,Peel and grate the carrots.
In a mixer jar, add roughly chopped onions,ginger,garlic and green chilli. Coarsely grind without water. Can use pulse mode of the mixer. The mixture should look like it has been chopped finely and should not become a paste.
In a Kadai, Add oil .Once oil heats up, add jeera and saunf seeds.Saute it, add the coarsely ground onion paste and fry well.Add grated carrots and salt and fry till carrots wilt .
Add all the spice powders,kasturi methi and fry well. Add finely chopped coriander/Mint leaves and saute it till the mixture becomes dry.
Off the stove and add the lime juice and mix well.
Once the mixture is cool add little bit of grated cheddar cheese and mix well.
Mix the wheat flour and water and make a tight dough and rest the dough for half an hour.
Take a big lemon sized chunk of dough and roll it into small puri.Add 2 tsp of the stuffing and fold it into a ball. Apply wheat flour and roll it into chapati.
Heat a tawa and put the paratha on it. Once it is roasted from bottom,turn the paratha and smear a little oil. Turn the paratha once again and smear little oil on the other side and fry the paratha well .
Serve with curd,butter or chutney.