Carrot Filled Pan Bread

Carrot Filled Pan Bread

Carrot Filled Pan BreadHow to Make Carrot Filled Pan Bread

1 cup all purpose flour

1 cup wholewheat pastry flour

1 tsp baking powder

1/2 tsp salt

8 tbsp vegetable oil

1/2 cup plain yogurt

5 tbsp warm water

2 tbsp vegetable oil

1/4 kalonji seeds

1/4 tsp turmeric

1 tbsp fresh minced ginger

3 tsp seeded,chopped fresh green chili

1/2 tsp salt

1 cup very finely minced or cooked carrots

1 cup mashed,peeled,cooked baking potatoes

1/4 tsp garam masala

1 tbsp fresh lime or lemon juice

3 tbsp finely chopped fresh cilantro



1. Heat oil in a skillet, about 1 0 inches in diameter,over medium low heat. Fry kalonji seeds

for a few seconds. Stir in turmeric ,ginger,green chili,and salt and fry for a minute. Stirring

often .Add potato and continue to cook for several minutes, stirring often.Remove from the

heat. Blend in garam masala ,lime juice ,and cilantro. Transfer to a bowl and let cool


2. Sift the flours,baking powder ,and salt into a large bowl,gradually add oil and yogurt and mix well.

Knead for at least 10 minutes until dough is smooth and pliable. Cover with a damp cloth and let

rest at room temperature for 1 hour.


3. Divided dough into 8 equal portion. Roll each into a smooth ball between the palms of your hand.

On a floured work surface ,roll out one portion into  a flat disc about 6 inches in diameter. Place 2

tbsp of the filling on the center of the disc and spread evenly to about 1/4 inch from the edges.

roll another disc  of similar size and place on top of the filled disc. Moisten the meeting surfaces and

pinch the edges together,making sure they are completely sealed.


4. Heat a lightly oil griddle until it begins to smoke, then heat to low. Placed the parota on griddle and

spoon 1 tsp oil all around the edges. As soon as brown spot appear all over the bottom ,flip the bread

and cook the other side, adding a little more oil if necessary. Remove from the heat.