Gajar Paratha With Baingan Chutney Recipe

Gajar Paratha With Baingan Chutney

  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Gajar Paratha With Baingan Chutney is a delicious complete meal.

Gajar Paratha With Baingan Chutney is a nice combination for lunch or dinner. You can prepare it quickly with easily available ingredients from your kitchen. Moreover, it is the best option for busy weekdays while everyone is hurrying to make the meal. This is healthy and loaded with the nutrition of carrot and brinjal. In addition, Hot or warm paratha roasted using ghee with spicy chutney would be the perfect dish in this cold weather. Try to prepare this healthy recipe and enjoy it with family and friends. Do share your feedback in the comment section.

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This recipe was prepared by lovely Moms: Shveta Sheth and Archana Chakravarthy

Tips and Suggestions by a Mom Chef:

  • FOR BAINGAN CHUTNEY :
  • Brinjal should be kept in water after cutting so that it doesn’t turn black.
  • Either mustard oil or sesame oil can be used for tempering the chutney.
  • FOR GAJAR PARATHA :
  • The paratha should be pressed while roasting to make it crispy.

For more such exciting recipes like Gajar Paratha With Baingan Chutney, please click on the following links:

  1. Methi Ka Paratha
  2. Vankaya Sabji | South Indian Style Baingan Sabji
  3. Punjabi Mooli Ka Paratha

 

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Ingredients

  • FOR BAINGAN CHUTNEY :
  • Oil - 1 Tablespoon
  • Green chilli / Hari mirchi - 4
  • Garlic / Lahsun - 3 Cloves (optional)
  • Cumin seeds / Jeera - 1 Teaspoon
  • Coriander seeds / Sabut dhaniya - 2 Teaspoon
  • Tamarind/ Imli - 2 small pieces
  • Tomato / Tamatar - 1 Chopped
  • Turmeric powder / Haldi powder - 1/4 Teaspoon
  • Asafoetida / Hing - A pinch
  • Brinjal / Baingan - 4 Chopped
  • FOR TEMPERING :
  • Mustard oil / Sarso ka Tel - 1 teaspoon
  • Mustard seeds / Rai - 1 Teaspoon
  • Asafoetida / Hing - A pinch
  • Turmeric powder / Haldi powder - A pinch
  • Curry leaves / Curry patta - A few
  • Onion / Pyaaz - 1 Finely chopped
  • Coriander leaves / Hara Dhaniya - A handful
  • FOR GAJAR PARATHA :
  • Whole wheat flour / Gehu ka aata - 1/4 Cup
  • Salt - As per taste
  • Red chilli powder / Lal mirchi powder - 1 Teaspoon
  • Turmeric powder / Haldi powder - A pinch
  • Coriander seeds powder / Dhaniya powder - 1 Teaspoon
  • Cumin seeds powder / Jeera powder - 1 Teaspoon
  • Asafoetida / Hing - A pinch
  • Ginger / Adrakh - 1 Inch grated
  • Green chilli / Hari mirchi - 1 Finely chopped
  • Sesame seeds / Til - 1/4 Teaspoon
  • Carom seeds / Ajwain - 1/4 Teaspoon
  • Coriander leaves / Hara Dhaniya - A handful
  • Carrot / Gajar - 2 Grated
  • Oil - 1 tablespoon or as required
  • Water - As required
  • Clarified butter / Ghee - As required

Instructions

  1. FOR PREPARING BAINGAN CHUTNEY :
  2. Cut the brinjal and keep it in water.
  3. Heat oil in a pan. Add green chilli, garlic, cumin seeds, coriander seeds, and tamarind. Mix well.
  4. Add tomato, turmeric, asafoetida, and brinjal. Mix well. Add salt. Mix well and cook it on a medium flame till tomato and brinjal turn soft.
  5. Once done, let it cool down. Then transfer it to a mixer jar and coarsely grind it. Take out it in a bowl.
  6. FOR PREPARING THE TEMPERING :
  7. Heat oil in a pan. Add mustard seeds, asafoetida, turmeric powder, and curry leaves. Pour it on the ground chutney. Add onion and coriander leaves. Mix well.
  8. FOR PREPARING GAJAR PARATHA :
  9. Take wheat flour in a bowl. Add salt, red chilli powder, turmeric powder, coriander seed powder, cumin seeds powder, asafoetida, ginger, green chilli, sesame seeds, carom seeds by rubbing between palms, coriander leaves, carrot, and oil. Mix well.
  10. Add water gradually to knead the semi-soft dough.
  11. Take a small portion from the dough and give it a round ball shape and flatten it. Dust it with whole wheat flour and roll it using a rolling pin.
  12. Meanwhile heat a tawa. Place the paratha on it.
  13. Flip it and apply ghee on both sides and roast it until golden and crisp. Press the paratha while roasting to make it crispy.
  14. Once done, take it out on a serving plate and add smear some ghee on it.
  15. 'Gajar Paratha With Baingan Chutney' is ready to be served.

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