Is it just me or is the smell of freshly made Naan delicious? I know that this isn’t Naan (although hopefully I will be making that sometime in the future) but it smelled like it, just as good. You can eat it the same way that you would have Naan, with curries or chutneys, etc. I’ve been frying up an egg with some onions and wrapping that up in the Paratha that I’ve had left over, which makes for a pretty good breakfast or snack. They’re best hot, freshly made, and I definitely wouldn’t recommend eating them cold – they’re just not as tasty.

And I apologize for the lack of any really good pictures. I don’t really have many dishes, and the only natural light in my dorm is on top of the heater by the window! So that’s why all these pictures are super close up and on top of a paper towel. Please bear with me.

Peas and Carrot Paratha

From SharmisPassions

1 &1/2 Cups Flour

2 Large Carrots, grated

1/4 Cup Green Peas

1/2 tsp Cumin Seeds

2 Tbsp Finely Chopped Onion

1 tsp Ginger Garlic Paste*

Pinch Ground Turmeric

2 tsp Chili Powder*

1 tsp Garam Masala

1 Tbsp Finely Chopped Coriander Leaves*

Salt, to taste

2 Tbsp Oil, plus more as needed

*I didn’t have these ingredients, unfortunately, but they are in the original recipe and you should use them if you have them!


Cook the Peas, in a pressure cooker or pot with water, until soft. Set aside.

Heat a little oil in a pan with the Cumin seeds. Once the seeds “crackle,” add the Onions and Ginger Garlic Paste and sauté until it turns slightly brown. Add the Grated Carrots and continue to cook until they no longer smell raw, 3-5 minutes. Add the Turmeric, Chili Powder, and Garam Masala, and mix well.

Add the Cooked Peas and mix into the carrot mixture, smashing the peas a little. Add the Salt and mix. Turn off the heat and mix in the Coriander Leaves.

In a separate bowl, add the Flour, Salt, and 2 Tbsp of Oil. To this, add the cooked vegetable mixture. Slowly add water while mixing to form a smooth dough. Divide the dough into several 7-8 equal sized balls and set aside to rest for at least 15-30 minutes.

Roll out each of the balls into thin disks. Cook each side on a heated pan (or dose tawa, if you have one) for about a minute. Drizzle a little oil on each side, and serve warm, by themselves or with a curry, raita, etc.