Scallion and Carrot Paratha

I love making these parathas and freezing them in bulk! You can eat them with yogurt, hot sauce, or your favorite achaars. I like using quinoa flour to give them a little extra protein but you can certainly use just whole wheat. These can be made to be vegan if you replace the ghee with any neutral vegetable oil.


2 cups of whole wheat flour

2 cups of quinoa flour

1 1/2 cups of scallions, chopped

1 cup of carrots, shredded

1 teaspoon Ajwaim/carom seeds

1 teaspoon cumin seeds

1 teaspoon chili powder

Salt to taste

Ghee as needed


  1. Combine the quinoa and whole wheat flour into a large bowl. Add 2 tsp of ghee and mix the ghee through the flour.
  2. Combine the carrots and scallions into the flour mixture.
  3. Slowly start adding water to form your dough. Keep kneeding until the dough turns smooth and solid. It should moist, not crumbly, and sturdy.
  4. Cover the dough and let it rest for 10-15 minutes.
  5. Divide the dough into golf ball sized portions.
  6. Heat up a pan on medium heat and grease it with a small amount of ghee.
  7. Roll out a dough portion into a flat circle.
  8. Place the rolled out paratha onto the pan and flip it once you start to see small bubbles forming.
  9. Let it cook on the other side for a minute or so and then flip it over once more and let it puff up.
  10. Take the paratha off the pan, spread some ghee on it to finish, and serve warm!


Enjoy and please leave any feedback or questions in the comments below!

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